Evening journal., 1915-12-03
Oyster As CHEAP
As Is YEARS AGO
Recently the Price Paid tor
Bivalve Has Been
Even Less
AVERAGE OF QUALITY
STEADILY IMPROVED

WASHINGTON, Dec. S.--The oyster
is nrobably the only food animal
which has not shared in the general
increase in the cost OF edible commo-
dities during recent years, according
TO a circular issued by the Bureau OF
Fisheries. Recently the FISHERMAN ana
oyster grower have actually received
a slightly less price for their prouuce
than they did 20 years ago.
The circular states that II is not
possible TO compare retail prices with
accuracy. but between 1900 and 1919
the wholesale quotations OF canned
and fresh oysters i'm New York were
either practically stationary or in the
extreme did not increase over 10 per
cent This is the situation. says the
Bureau of Fisheries. despite the FAC;
that the average quality of oysters has
improved during that time as re-
suit of oyster culture, and in the race
of a great increase in the cost Of
"fancy" oysters. listed by name on
the menus and consumed by the luNur-
ious few" But. says the circular. the
oyster Of the multitude is better than
ever and about as cheap" These facts
may well be compared by the con-
sumer. declared the Bureau OF Fisher
les. with the % to 75 per cent in
crease in the cost of eggs, poultry and
meats.
The oyster has never fully come into
its own. the bureau states, largely
because OF prejudice. and partly be-
cause the people of the interior have
not been able until recently to get it
At its best.
The prejudice is now unjustihed. the
bureau believes. as lit can be said
that oysters today are more sanitary
and better than ever. and that there
is. at least. as sufficient a guaranty OF
their wholesOmeness as there is Of
milk. strawberries. lettuce. celery and
other food not usually cooked for con-
sumption" II the oysters be cooked
there is a double guaranty.
The United States and many state
and municipal governments have
awakened to the advisability of super
vision and inspection. and there is now
exercised close scrutiny Of the
sources of oysters which are brought
to market or shipped from state ia
state. and Of the methods OF handling
and Transporting them.
Oyster culture has been developed
in the United States until at the pres
ent time about one-half Of the oysters
produced in the country and nearly
two-thirds OF the total value of thi:
product arc derived from artificial
beds. privately owned or leased from
the states.
Beginning in shoal waters along
shore. the oyster growers have eX
E, tended their operations into the deel
open waters of Long Island Sound ant
Chesapeake Bay and to every cOas
wise state from Massachusetts 4
s. Texas and from Washington to Cali
fornia. the few small boats first EN-
ployed, propelled by sails or oars. hav'
given place to mOtorboats and steam
ers. In 1911 planters spread 1900.
000 bushels Of young oysters. wort
20 them approximately S10.000000.
The oyster feeds on small particle
suspended in the water. conspicuou
among which. by reason OF thei
beauty under the microscope. ar
minute plants. called diatOms. covere
with ornately sculptured Transparent
shells Of quartz. These and the othe
food particles are carried by the cur
rents, dropping to the bottom in
gentle drizzle. and eventually accu
mulating in considerable deposits
Each oyster has part Of its surfac
covered by innumerable microscope
vibrating. feshy bristles. each feebl
i'm itself. but beating in unison, prC
1uces currents strong enough to carr
the food particles into the gaspin
she'll where the water passes throue
the gills. which are beautifully col