Street, make a highly creditable show, and in the southern
capital, Jenkins, of Swanston Street, is well known for his
excellent display. Otherwise the exhibition of fish for sale
in either city is disappointing in the extreme, and is nothing
less than an abject confession of our inability to develop our
own natural resources.
There was formerly in Melbourne, however, a most
admirable finn known as the Mutual Provedoring Com-
pany, whose premises were centrally situated near the main
suburban railway station. Their show of fish was something
to behold, and I do not remember to have seen it sur-
passed, even in the old country ; and, in addition, they
hit upon a very excellent device — one so good, in fact,
that it is well worthy of imitation. That is to say, they
gave to every customer a capital fish cookery book, written,
indeed, by our own Mrs. H. Wicken. It was a well-compiled
production, and contained a goodly number of practical and
economical recipes, having special regard to our Australian
fish. In this way they did splendid work, as by means of
the Fish Dainties (the title of the book) they popularised
the use of fish. Now, it is greatly to be regretted that this
firm no longer exists, because if ever there was a venture
which deserved support, it was surely this. But I am no
pessimist in these matters, and verily believe that before long
this company, or one similar, will be in full swing again, and
that the public will thereby benefit in every conceivable way.
As far as Sydney is concerned there is a different state
of affairs, and it is with genuine pleasure that I refer to
the New South Wales Fresh Food and Ice Company, of
whose enterprise and praiseworthy efforts I must express
my sincere approbation. It is a good thing for the whole
community that their endeavours have been crowned with
such marked success ; and I am very certain that, without
any exaggeration whatever, one is justified ui saying that
FISH AND OYSTERS— THEIR FOOD VALUE. 145
this company have been of unmistakable service to their
numerous customers, and that by their distribution of fish
throughout New South Wales, quite a number of invalids,
as well as of healthy people, have every reason to be grateful.
Their exhibition of fish in King Street is at all times most
satisfactory. Moreover, schnapper and other prime fish are
often sold there as low as M. per lb., a price at which no
one can complain.
r* THE DEVELOPMENT OF THE OYSTER.
Attention has been thus far entii-ely directed to the
topic of fish, so that it now becomes necessary to turn to
that of oysters. It will be found, however, that the actual
state of affairs in connection with our oyster fisheries is not
at all inspiriting. But before entering upon this matter it
will perhaps lead to a better understanding of the whole
question if some preliminary remarks are made upon the
subject-heading. In doing so it will be most desirable to
have recourse to an account given, not so long ago, by
Professor Huxley — at that time Inspector of Fisheries — since
he speaks with the weight of authority. Referring to the
oysters in the old country, he says that during the summer
and autumn months, from about May to September, according
to varying circumstances, the oysters pass into a peculiar
condition known to the fishermen under the name of " sick."
In this state the greater number contain a whitish substance,
co
Page 101
Presented as published in 1893. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Street, make a highly creditable show, and in the southern capital, Jenkins, of Swanston Street, is well known for his excellent display. Otherwise the exhibition of fish for sale in either city is disappointing in the extreme, and is nothing less than an abject confession of our inability to develop our own natural resources.
There was formerly in Melbourne, however, a most admirable firm known as the Mutual Provedoring Company, whose premises were centrally situated near the main suburban railway station. Their show of fish was something to behold, and I do not remember to have seen it surpassed, even in the old country ; and, in addition, they hit upon a very excellent device — one so good, in fact, that it is well worthy of imitation. That is to say, they gave to every customer a capital fish cookery book, written, indeed, by our own Mrs. H. Wicken. It was a well-compiled production, and contained a goodly number of practical and economical recipes, having special regard to our Australian fish. In this way they did splendid work, as by means of the Fish Dainties (the title of the book) they popularised the use of fish. Now, it is greatly to be regretted that this firm no longer exists, because if ever there was a venture which deserved support, it was surely this. But I am no pessimist in these matters, and verily believe that before long this company, or one similar, will be in full swing again, and that the public will thereby benefit in every conceivable way.
As far as Sydney is concerned there is a different state of affairs, and it is with genuine pleasure that I refer to the New South Wales Fresh Food and Ice Company, of whose enterprise and praiseworthy efforts I must express my sincere approbation. It is a good thing for the whole community that their endeavours have been crowned with such marked success ; and I am very certain that, without any exaggeration whatever, one is justified in saying that
this company have been of unmistakable service to their numerous customers, and that by their distribution of fish throughout New South Wales, quite a number of invalids, as well as of healthy people, have every reason to be grateful. Their exhibition of fish in King Street is at all times most satisfactory. Moreover, schnapper and other prime fish are often sold there as low as M. per lb., a price at which no one can complain.
r* THE DEVELOPMENT OF THE OYSTER.
Attention has been thus far entii-ely directed to the topic of fish, so that it now becomes necessary to turn to that of oysters. It will be found, however, that the actual state of affairs in connection with our oyster fisheries is not at all inspiriting. But before entering upon this matter it will perhaps lead to a better understanding of the whole question if some preliminary remarks are made upon the subject-heading. In doing so it will be most desirable to have recourse to an account given, not so long ago, by Professor Huxley — at that time Inspector of Fisheries — since he speaks with the weight of authority. Referring to the oysters in the old country, he says that during the summer and autumn months, from about May to September, according to varying circumstances, the oysters pass into a peculiar condition known to the fishermen under the name of " sick." In this state the greater number contain a whitish substance, co