The daily morning journal and courier. [volume] (New Haven, Conn.) 1894-1907, 1903-10-07
TAsTE AS TO OYSTERS.
various ways in which the Bivalv,

Various Ways in Which the Bivalves
are Abused by Various Consumers.
The oyster season is now open and
the luscious biva1ves are on the mar
ket in good numbers. How to eat oys-
tiers is a problem that has been the life
time study of the proprietor of an ave-
nue. hostelry. Nowhere in the city is
this burning problem more fully
threshed out than in this oyster head
quarters, where have gathered earnest
worshippers at the shrine oysterial for
so long a time that mems regulations
as connoisseurs are proved only be
years. When they die and are forgot
ten in other walks Of life you can still
hear them spoken of admiringly If their
ability was established and deprecating-
" if their oyster choices were not wor-
thy of the quiet, constant patrons Of
the place. Il
Strange" said the host the other
day, for he is more the host than the
proprietor, ''the difference in taste
shown by lovers of oysters in the mat
ter OF serving their favorite bivalve.
My patrons--I might almost say clients
show especial difference in the mat
Ter OF the raw oyster. S15
Don't be surprised when tell you
shire. vinegar, catsup, celery salt. lem
that horseradish, tabasco, Worcester
on, Cayenne and black pepper, salt,
melted butter, sugar and even olive oil
are used individually and in wonder
full variety Of combinations as condi-
n1ents of raw oysters.
.'Horseradish and lemon have sup
planted the old-fashioned vinegar. salt
and pepper combination, and I might
say fully seventy-fiye per cent. of oys-
ter lovers use them, and them alone, to
give zest to their oysters. But imagine
a preparation Of powdered sugar and
sweet oil on raw oyster ] have seen
1t scores Of times. Worse than that, a
mixture of French mustard and tomato
catsup or melted butter and sugar. with
a sprinkling Of Cayenne. These are no
more unusual with those who eat ays-
ters six days in a week than is the prac-
tice of submerging an innocent oyster
in red bath of tomato catsup
'tThis gave rise to the question one
day by one Of a party Of four to anoth-
er; What sort OF oyster do you usually
eat with your catsup?
"Olive oil has become fad with some
in oyster service. Requests for oysters
fried In olive oil or olive oil in stew and
roast are frequent. The several condi-
nnents / have named are used extern
sively in fancy stews and roasts.
/ "A lawyer whose name for many
years was most celebrated In the list d
criminal lawyers at the local bar use6
to have his oysters brought to him ii
the pam so that he might prepare 9
sauce of horseradish, Worcestershire
tabasco and mustard, in which bivalve:
We're stewed. Another, also jurist Of
, note, insisted upon generous addition
of sugar to every stew. The color of az
| oyster and even the appearance of its
shell are made points of preference
J One insists that each oyster shell shah
be scrubbed and all seaweeds and darl
sea growth removed; another insists
upon those bearing the most barnacles
| "A peculiar fallacy is the matter Q.
color of the oyster itself. Now, an oys
ter takes its color from its shell. II thu
| shell be dark, SO is the oyster, and i
light the same rule holds good. Few