The Richmond Virginian. (Richmond, Va.) 1910-1920, 1916-02-21
BY GARRETT II. SE1RVISS, In New
York Evening journal.


In these days of costly living it is
good 10 be told that the price of
oysters has not risen, for oysters are
among the most nutritious and easily
disas;s bile Of animal foods for man.
The Bureau of Fisheries is authority
for the statement that the oyster us
more nearly than most foods self
sufficient as a Cftet Moreover. II has
a reputation as brain food" which
probably arises from its ready d.
gestib.llty. because whatever enables
the bodily machine to run strongly and
easily necessarily steadies and stimu-
lates the action of the brain cells. 1T
is remarkable among ordinary food
Substances" says the same authority.
"In It's high proportion of glycogen. a
substance resembling starch, but more
readily and easily assimilated. ana,
unlike starch. wholly digestihle even
when unCooked.
There you have the explanation OF
the great popularity of raw oysters,
which is also due. OF course. to their
delicious and altogether inimitaole
flavor when properly seasoned. Once
in while you meet a person who
doesn't like oysters, but such persons
are rare and usually convertible. Some
persons learn to like oysters as boys
learn to like tobacco. by repeated
trial. The cryptic charm is as be-
neficent in the one case as 1t is NAL
-eficent In the etheE.-
Guaranteed As Wholesome As Milk
and Many Common Raw Foods.
l. 1t is also good to be assured by
tofficial authority that 1T can be said
that oysters are today more sanitary
land batter than ever, and that there
lis. at least, as sufficient guarantee or
their wholesQmeness as there is or
milk. stra wberries, lettuce, celery and
other foods not usually cooked for
consumption"
For the cheer OF those who like
oysters. but are afraid of possible poll
luton, 1t is added that III the oysters
be cooked there is double guaran-
tee" which l take to mean that when
cooked the oyster is altogether harm
less, and no less nutritious. A steam
ing oyster stew. made by compe-
tent cook. is certainly a terrestrial
ambrosia. which diffuses a delicious
sense OF comfort through the whole
body as nothing else can do. Every
organ and function feels the genial In
fiuence.
High authority AYERS that the oyster
needs the ordinary ingredients used in
cooking-starches and fats--to give 1t
balance. 1t may be so. but. personal
tly, | find no lack of balance" in the
raw oyster My mouth wates at the
recollection OF the raw oysters from
a can which I used to eat when a boy
in the country, where oysters in the
shell were not TO be had. But strong
argument in favor of cooking is that
by the addition Of a few inexpensive
ingredients, dish OF cooked oysters.
whether hroiIed, stewed. creamed.
sherried. fricassed. or otherwise pre-
pared. makes n more satisfying meal
than the same number OF raw oysters
would, do. Reference to such a source
OF culinary science as Good House,
keeping Magazine will show in what
vast var ety OF ways oysters may be
prepared for eating.
Externally hardly anything could
appear more unpromising from the
viewpoint OF hungry man than an
oyster. particularly while it is still In
its she'll 1t would be interesting 20
know what circumstances, or accident.
first led primitive man 70 try the