New-York tribune., 1901-02-10
GRAPE FRUIT COMING IN.
MANY PEOPLE BEGIN DINNER WITH IT
IN PLACE OF OYSTERS

report was industriously circulated a few
weeks ago to the effect that many cases of
typhoid fever had been traced to oysters, and
that the oysters then offered for sale were rich
with typhoid germs. The consequence was
falling off in the oyster business. This continues
to the present time, and is felt nowhere else SO
much as in the residence part of the oity-in
the markets and oyster shops that depend for
their trade on the private families
Oysters on the half shell as the first course
at dinner. were abandoned IN many hotels. and
in some places where three men had been kept
busy for several hours every day opening Oys-
ters for customers who wanted them delivered
for dinner, one man do all the work
and have time to spare. But the oyster mans
loss has been the grocer's gain; where the oyster
has been discarded initial course the grape
fruit has been substituted. THE oyster scare"
said dealer in tropical fruit has given grape
fruit biz; boom. For several years the trade in
this article has Increased, and grape fruit is
fast finding its way into the homes of people
who only a few years ago looked upon il as
away beyond them in price. This oyster scare
gives the fruit additional lift. We used to
sell grape fruit to the big hotels che fashionable
restaurants and clubs. Now the little corner
groceries in the residence part of the city must
have their regular supply. and the demand is
growing"
Grape fruit comes to the New-York market
from Florida cuba. Nassau and California. The
best article is the Florida product, which is
large, thin skinned and juicy. The California
fruit is less juicy. and its skin is thicker and
tougher The fruit comes to market in boxes
containing. according to size. forty-eight To
eighty. The largest size costs the retail mer-
chant sG to 81 ~ box and the smaller fruit.
known 10 the trade as ",;Os,' SOS" etc. brings
prices ranging from 81 To 81
Dealers are often asked 10y customers how 10
prepare the fruit for the table and many
household has declared against grape fruit sim
Ply because the first instalment was improperly
served. People who have acquired the grape
fruit habit and look down upon the noyices have
thu fruit served in its natural form. and look
upon anything except fine sugar in connection
with it as barbarous and indicative of no tastr.
This class OF grape fruit consumers eat the
white. bitter membrane which forms the outer
coating of the pulp. They smack their lips and
say that this part Of the fruit is as healthfuI as
IL is good. and possesses the tonic properties of
quinine. hut this class is small. The great
majority wants the fruit not only sweetened.
but favored and decorated Ii is usually cut in
two. sprinkled with sugar and placed on ice
for several hours Then "A small quantity Of
sherry or madeira is poured on the pulp which
readily absOrbs the wine. When ready to serve
IL is often placed in a bed of shaved ice and dec
Grated with a MarasChino cherry. Some con-
sumers of the fruit Will not even use sugar and
consider the pure flavor superior to that which
is produced by adding sugar and developing the
syrUps in the fruit.
If the oyster scare lasts long enough" said
the fruit dealer. our customers will learn To
appreciate the grape fruit. and will take it for
its own worth and not as substitute for oys-
t,rs."