Virginia citizen. (Irvington, Va.) 1891-1921, 1905-02-10
FISH and OYSTER NOTES,

Creek have plenty of stock, both |
shucked and unshucked oysters, but |
shipping is at standstili on account
OF no steamers running. !
There is a sheet of ice all
over Carriers Greek but the creek is
navigable IN the channel to gasoline
boats. Oysters are being taken up
at the mouth Of the creek daily.
The Philadelphia Record says a
wholesale dealer, in sizing up a
shipment of oysters, remarked:
"There are some old fellows in that
lot" He picked out one, and
measured it. The shell was eight
inches long. "rhe age of an oyster
has absolutely no effect upon its
quality. 1t does not get tough with
age like the higher order of animals.
| have known oystermen to claim
that an oyster undisturbed in a
neglected cove would live for % years
before it finally died of old age; and
cove oysters keep growing. l have
seen some that measured nearly
twelve inches in length"
This is the terrapin season. The
turtles are dormant. Those in cap
tivity crawl within their shells and
await the pot of boiling water against
the orders Of the gourmet. When
the terrapin becomes dormant he eats
nothing, but grows fat. In the
summer he is active, eats a great
deal and grows thin. This seems
contrary to the natural order of
things, bat it is true. The terrapin
is caught in the fall when the
weather begins to grow cool and
packed away in barrels. He must
be kept in cool place, because if he
feels the warmth he gets active,
loses his fat and consequently his
flavor. Terrapin remains a luxury
because it is scarce and the demand
is equal to the supply. The best
variety, the diamond back terrapin,
is quoted at 800 dozen for counts;
that is, terrspin six inches in diane
ter. If the terrapin measures under
six inches the purchaser gets three
for two. If he is more than seven
inches in size the buyer gets two for
three. The female is the most
desirable because of the eggs, which
give an added flavor to the meat.
The average first.class restaurant
keeps about $50 dozen terrapin in
stock. The profit in terrapin to
restaurateurs does not warrant the
sale of it. You pay So portion for
terrapin well cooked and served, and
yet there is a mighty small margin
of profit for the restaurant man in
the deal.
APPLICATIONS FOR SHORE.
Some applications for oyster bot
tom made to Inspector Hardy re-
Gently are:
James Tabor, all the assignable
bottom between the inside Baylor
Line and the line of shore holders at
the mouth of Carriers Greek between
the two beacons.
M. Cnurcn, acres, more or less,
in Carriers Greek between James
Lokey and /. II. Francis on the
south, l.. H. Irving on the north
and Mason on the east.
Irvington Packing Co., acres,
more or less, in the channel of Car
ter's Greek in front of their packing
house.
L.. II. Buck, for all assignable
oyster bottom off the mouth of Car
ter's Greek where the mud machine
is now dumping mud.
l.. o. Towles, in Eastern Branch
of Corrotoman river between Afford
Point and Hill Greek on one side,
and Palmer's shore on the other.
Bruce aud Clarence Squires, 10
acres outside of Dymer's Greek, for
merly owned by Robt. and Z. Z.
Longworth; also 90 acres between
the black buoy at mouth of Dymer's
Greek 20 channel; mouth of Tabb's
Greek east of j. +. Bellows; also 2
acres mouth of Tabb's Greek border
ing land of L. K. Tally.