The Pensacola journal. (Pensacola, Fla.) 1898-1985, 1910-02-06
WHY PAY HIGH PRICES FOR
MEATWITHOYSTERSCHfAP?

10 cents per pound, are just as cheap
las beef. veal and mutton at IL IA
Tents per pound, fish at cents pei
I pound, chickens at 10 IL cents pei
pound, eggs at II Ia cents per dozen
Oysters at 40 cents per dry quart
or Is cents per pound, are just as
cheap as beef, veal and mutton at
II 81 cents per pound, fish at cents
per pound, chickens at 12 cents per
pound, eggs, at IA cents per dozen.
Oysters at As cents per dry quart OF
Is cents per pound, are just as cheap
as beef, veal and mutton at IA 1-2
| cents per pound, fish at 8 cents per
pound, chickens at IS IL cents per
pound, eggs at Is ga cents per dozen.
Oysters at so cents per dry quart or
20 cents per pound, are just as cheap
as beef, veal and mutton at Is cents
per pound, fish at 10 cents per pound,
chickens at IA "a cents per pound,
eggs at II "a cents per dozen.
Its Valuable Properties.
The "Oysterman', published at
Hampton, Virginia, recounts the
valuable properties and virtue of the
oyster as follows:
The value of oysters as food is not
so much question of the quantity of
latent energy in them as that of the
proposition Of that energy which is
prottably assimilated by the human
body ii the ordinary process of diges.
ton. For the practical food supply at
household, we do not guide our
selves by the relative quantity of nutri-
ment in foods. If we did, fat pork and
pork and beans would be our principal
article as diet. 1t is commonly said
that pork and beans are good for a
laboring man because they stand by"
him while he works. But the prin-
cipal reason why they stand by" is
that they are hard to digest and it
takes the digestive organs a long
time to dispose of them. Only people
with strong digestive organs can d.
gest them well. For the household
supply we guide ourselves more by
easy digestibility and largely by the
pleasure afforded by eating. OF
course, 1t may be said there Is not
nigh percentage of nutriment in
oysters, but it has been demonstrated
that one pound contains about the
same nutrtment as one pound of milk
So as useful food product for the
household, the oysters will be found
to rank quite high"
There is definite and widespread
impression that oysters are more ex-
pensive than the ordinary flesh and
fish articles Of food on the market
so much so as to place them high up
in the class Of table Injuries. There
Is fundamental error in this concep-
ton. One gallon of shCcked oysters
weighs about ten pounds, every bit Of
which is available as food. There is
absolutely no refuse in what the con-
sumner buys. No bones, no feathers
no fins, nor scales, nor waste of any
kind. And under the new operation
of the pure food law, dealers can no
longer adulterate with water.
Another interesting feature is the
great plentitude in which oysters exist
and the exceeding small quantity
which is consumed. It is a depIorable
fact that countless thousands of them
which may be easily obtained, perish
annually because of over-production on
the natural beds. A larger consump-
ton will tend to cheaper the prices
and put them within reach of every
body. Unlike products of the soil no
laborious season of tillage is neces-
sary: it is simply a question of har-
vesting which those who engage in
the industry are able to perform at
reasonable prices, and there is no rea-
son why oysters should not be more
universally consumed.