The San Francisco call., 1909-04-13
NATIVE OYSTER is
SMALL BUT SWEET
SuccuIent BivaIves From the
Atlantic Coast Thrive in
Local Beds

famous. Its celebrity has gone
forth to the ends of the earth, car
ried by the eloquent tongues of the
gourmand, native or visitor, who has
tasted. smacked his lips. tasted again.
and instantly has become the willing
slave TO the appetite for the delicious
bivalve that thrives upon the oyster
beds Of San Francisco bay.
san Francisco bay is an extensive
sheet Of water 1t includes not only
the water front known by the COM
muter, but long miles more in every
direction, some parts known by other
names, and some reaches rarely visited
bNthe ordinary city dweller. Along its
great extent of shores the oyster lies
contentedly in his muddy couch, fatten-
ing for the epicure.
There are, generally speaking. TWO
classes of oysters for sale in the cafes.
restaurants oyster grottoes and retail
stores Of this city There are the so
called California oysters. This is the
real Pacific coast oyster. He is an
aborigine; he belongs TO the soil and
his father and grandfather and great
grandfather oysters dwelt before him
IN the same OoZe which he finds so sat
isfactory as a place Of residence. This
oyster is small but very. very delicious.
What he lacks in size he more than
makes up in palatable sweetness. san
Francisco and California are proud of
him, and TO show that pride, consume
him in enormous quantities.
Then there is the eastern oyster. The
eastern oyster does not belong here,
his name indicates. He is a stranger in
our midst, an unwilling visitor. never
consulted before he was unceremoni-
ously torn from his old home ana the
-1sl- 49,
friends in Chesapeake bay and other
places on the Atlantic coast. In other
words. this is the transplanted oyster.
Brought 10 this coast when very small
the eastern oysters are placed in oyster
beds which have been found suitable
for their growth. They grow to fine
size and rival the delicacy and appe-
tizing quality Of the native son oyster.
And so IL is that the San Franciscan
may have upon his table .. home or in
the restaurant the toke point, the blue
point or any other variety which he
most Affects.
The wholesale oyster business in
san Francisco is very large. There are
a number Of firms engaged in it, mos.
Of them having been established for
years and possessing the invaluable al
vsntages OF esteemed names and repu-
tation for fair dealing. They supply
all the cafes. restaurants and retail
dealers OF the city and ship great con-
signments OF oysters out oE this city.
The retail oyster business is also a
very profitable one. It hourislles in
every section of the eity. for san Fran
cisco is undeniably IN oyster eating
commuFity, and IL takes many dealers
10 supply the big demand from day 10
day.
san Franciscos oyster houses were
famous before the fire. They were coy,
retreats with an atmosphere of quaint
hospitality not to be found elsewhere
and they made a speciality of supplying
the most luscious oysters to be bought
IN the market. Many of them had
their regular patrons, men and women
who had been coming year after year
TO indulge their taste for the enchant-
ing bivalve.
These establishments did not perish
With the fire OF three years ago. 1t
IS true that some Of them have sought
new locations, but nearly all of them
are In business again and are serving
oysters of the same high quality as
before. number are TO be found in
the old locations and the old patrons
who return to them viii have the
pleasure OF satisfying their taste for
oysters and at the same time meditat-
ing on the old days before the fire.
II would take the pen of a poet
guided by the ina gination of an epi-
cure TO do any sort of justice to the
oysters of San Francisco. They are a
JOY forever. an emblem of good fellow
ship. the forerunner of delicately pre-
pared meals. and they are never so
enjoyable as when they are consumed
TO the accompaniment of a pint of any
of San Francisco's famous brews or of
California wine.