Evening star. [volume] (Washington, D.C.) 1854-1972, 1903-01-30
GOLDENBERGS 1.-The Dependable Store" STREETS

cent. A further examination OF the organic
portion OF the oyster revealed the presence
OF giycero-phosphoric compounds which
are now used In medicine in the form Of
lecithine. and of the glycero-phosphates OF
the alkaline metals for the purpose OF i'm
proving the general nutrition Of the nervous
system. Again. the flesh Of the oyster gave
very definite reactions corresponding with
those yielded by well-defned hillary prin-
ciples.
We next turn to the. composition of the
mineral portion of the oyster
A consideration ~of the entire results
shows that not only does the oyster con-
tain all classes Of nutritive material, such
as proteid, carbohydrate, fat and minera,
matter. but also FOR the most part that
these are present In readily assimilable
form. This applies particularly to the
coagulable albumtns, to the glycogen, to
the organic phosphorus compounds, and to
those substances which. as In beef tea,
develop the so-called osmazome on heating
or cooking.
The next results refer to the solubility of
the oyster in various liquids, including
water, wine and beer.
Gin as Solvent.
According to these results the best solvent
of the oyster, next to cold water, is diluted
gin. This Is a somewhat interesting re-
suit In view OF the preference which some
people give to gin as an accompaniment of
a repast Of oysters. 1t is probable that
diluted gin in being a. decided solvent of
the oyster develops or brings out its flavor
considerably. Still more interesting are the
differences shoWn when the crushed oys-
ter and the unerusheA oyster. respectively.
are acted upon hy cold water. No less than
one-half Of the solid matter of the oyster
is soluble in water II the oyster Is first
crushed. On the contrary, when the oys-
ter is not crushed only one-fourth Of the
solid contents Is dissolved by cold water
Certainly the true fidvor of an oyster is
appreciated most when the mollusc Is de-
Hberately masticated and not when 1t Is
swallowed whole: Opinions. however diff
fer on this point. but this experiment. as
regards the sofubiliti of an oyster, shows
that mastication me4ns the dissolution OF
at least and prUbabN more than, half OF
the oyster in the mouth Chab1is Is also q
good solvent Of the oyster and particularly
Of the mineral matteEs; indeed, the whole
of the phospates are dissolved by chabiis
Champagne being &similarly delicately
acid wine would probably prove a solvent
that the effervescing liquid would further
favorably influence gastric digestion Stout
is preferred by many persons as
beverage with OYSTERS but curiously
enough stout appears to have no solvent
effect upon the oyster, probably because
the stout already contains q relatively
large proportion of soluble matter. 1t may
be added that when the cold water ex-
tract Of crushed oyster IL heated an al
luminous coagulum is formed and on con-
centratin the watery extract brown
liquid results which is frdistinguishable as
regards taste and smell from Well-pre-
pared beef tea 1t develops sosrnazofne to a
remar able degree. The boiled oyster
yields scarcely any soluble MATTER to cold
water. and it becomes tough and indigesti-
which the oyster is boiled contains certain
extractives. but. Of course. not the coagul-
able protefds. - f.sssf27 's
s.,s Liquor Of the oystsr.
In some quarters considerable Importance
has .heen attached TO the liquor cnnta ined