FoodNet

Handbook of domestic science and household arts for use in elementary schools

1900

Page 92

Presented as published in 1900. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
We have only to look at those massive heaps of shells left here and there along our shores or river banks to realize that man's fondness for the oyster is very ancient. Wherever the mollusk flourished the debris from the feasts tells of the enormous number consumed. Of all mollusks the oyster is the favorite. When the settlers reached these shores the oyster industry was very active, the Indians near the shore catching them and selling them to those living farther in- land. As the inhabitants increased, and towns sprang up, the oysters began to diminish in number until many beds were completely destroyed. The increasing scarcity finally led oystermen to increase the area of the natural beds, or to plant new ones, and place the young oysters upon them. OYSTERS 193 Anatomy of Oyster. — The oyster, together with the clam, mussel, and scallop, belongs to the group of inverte- brate animals, mollusca, which means soft bodies. The oyster has no distinct head, nor even a foot for digging, as r--A-\ — Kepkoductive Gland Heart. Anus Genital Opening 1. . . . J. Muscle has the clam. Its soft body is enclosed by a fold of mem- brane known as the mantle, which secretes a shell made up of two valves. These valves are held together by a very strong muscle, the position of which is shown in the large 194 HANDBOOK OF DOMESTIC SCIENCE blue spot, frequently called the eye, on the inside of each shell. Since the oyster always remains attached after its larval life, it has no organs for locomotion ; and since it always rests upon one valve, that valve becomes deeper than the upper one, which then acts as a cover. This cover is left open, that the water may pass over the gills and also to the mouth, situated near the hinge, where four palps carry the food into the opening, and thus into the alimentary canal. When danger threatens, the cover is instantly closed. Even this, however, is not proof against the oyster's enemies. Chief among these is perhaps the starfish. Planted Beds. — In the natural beds there is always a great deal of crowding. Many oysters die because with the growth of those next to them it becomes impossible for them to open the shell. By spreading oyster shells near the natural bed, the area of the latter is increased. The " spat " at- taching themselves to these shells prevent crowding on the old bed, and very much increase the yield. " Seed " oysters are young oysters varying in size from one to one and one-half inches in length. The raising of " seed " oysters is known as '' farming." The chief source of the seed on our coast is the Chesapeake and the Con- necticut shore, the latter sending large quantities to Europe. The seed is planted mainly along the whole New England coast, Long Island Sound, New York Bay, and Delaware Ba}^ It is now being extended farther south, and even along our southern shores in the Gulf of Mexico. Preparation for the Market. — It is customary to eschew oysters during the months which possess no "r" in their name, since during these months the eggs are developing and being discharged. The sexes are separate in the oyster of our eastern coast. The reproductive glands, whei^j, filled with the ripe generative cells, stand out on each side of OYSTEHS 195 the body as large white masses. Dr. Brooks has estimated that a medium sized Maryland oyster will discharge an- nually sixteen million eggs.