The San Francisco call., 1909-04-20
NATIVE OYSTER IS
SMALL But SWEET
SuccuIent BivaIyes From the
Atlantic Coast Thrive in
Local Beds

THE oyster of san Francisco is
famous. Its celebrity has gone
i forth TO the ends Of the earth, car
ried by rhe eloquent tongues Of the
gourmand. native or visitor, who has
tasted. smacked his lips. tasted again,
and instantly has become the willing
slave 10 the appetite for the delicious
lfVaIVe that thriVes upon The oyster
beds Of san Francisco bay
san Francisco bay is an extensive
sheet Of water. Il 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
by the 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 10 the soil and
his father and grandfather and great
grandfather oysters dwelt before him
IN the same o0ze which he finds so sat
isfactory as a place Of residence This
oyster is small but very. very delicious
What lie lacks in size ne more than
makes up in palatable sweetness. San
Francisco and California are proud of
him. and TO show that pride. consume
him ia enormous quantities.
Then there is the eastern oyster. The
eastern oyster does not belong here. as
his name indicates. lie is a stranger IN
our midst an unwilling visitor, never
consulted before he was unceremoni-
ously torn from his old home and the
association of his dear family and
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 it is that the san Franciscan
may have upon his table a. 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
number Of firms engaged in il, most
Of them having been established for
wears and possessing the invaluable al
Vantag ges OF esteemed names. and repu-
All the cafes, restaurants and retail
dealers Of the city and ship great con-
z-6nments Of oysters out Of this citv.
Tie retail oyster bCS mess is also 4
very profitable one. 1t nourishes in
every section Of the city. for San Fran
cisco is n1deniabiy IN oyster eating
community and il takes many dealers
TO supply the big demand from day 10
day.
san Franciscos oyster houses were
famous before the fire. They were COW
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
thelr regular patrons, men and women
who had been coming year after year
10 indulge their taste for the enchant-
ing bivalve.
These establishments did not perish
with the FIRE Of three years ago. It
Is true that some ef 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. 4 number are to be found in
the old locations and the old patrons
who return TO them will have the
pleasure Of satisfying their taste for
oysters and at the same time meditat-
ing on the old days before the fire
IT would take the pen of a poet
guided by the Imagination Of an cpl
cure TO DO any sort of justice 10 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
10 the accompaniment Of a pint of any
of San Francisco's famous brews or of
California wine.
I y the southern part Of San Francisco.