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 of ocean waves and where abundant food can be derived from the low marshy grounds in the vicinity. The laws in force in the states protect the oyster farms from poachers and deeds are given for oyster beds which are beyond the low water line. The conditions of culture vary in various states. The public beds are also protected by law in many states and incipient war is sometimes carried on between the authorities of one state and the poachers from other states. Maryland, especially, has laws of a very strict character respecting the taking of oysters, and the state furnishes armed forces for the protection of public beds.

Season for Oysters.—The best season for oysters on the Atlantic coast of the United States extends from September first to May. These dates may also be applied to oysters of the Gulf and Pacific coasts. It is commonly said that all months which have an "R" in them are suitable for eating oysters. In point of fact oysters are eaten the year round, especially on the Atlantic coast, though to a very limited extent during the spring and summer months. Those who own their own oyster beds are privileged to take oysters at all seasons, and it is not unusual that a restaurant furnishes oysters during the whole year, those in the closed season being derived from private beds.

Life of an Oyster.—After an oyster is taken from its bed it may be kept alive for a long time at a temperature which does not rise too high nor sink too low. The best temperature for keeping oysters alive is about 40 to 50 degrees Fahrenheit. The oysters should be protected from the sunlight by a proper covering in a cool place and kept moist with sea water or brine which is sprinkled over them in such a way as to come in contact with each oyster in the heap. Oysters kept under these conditions often remain in an excellent state for consumption for a week or ten days or even longer. If such conditions are maintained oysters may be shipped in bulk to all parts of the country in cars kept cool, and this is the best way in which oysters should be distributed for consumption in a fresh state.

The treating of oysters with fresh water in order to swell them and thus make them appear larger and plumper than they really are is a treatment which is reprehensible in every respect. Not only does it deceive the customer in regard to the size of the oyster but it deprives the oyster of its proper taste and flavor. "Soaked" oysters quickly lose their flavor, whereas the oysters kept as above described and sprinkled with brine retain their natural flavor and odor. The objection to the transportation of oysters in this way is that the shell usually weighs many times more than the oyster and the same rate of freight must be paid upon it as upon the oyster itself. Nevertheless, the fact remains that fresh oysters should be eaten directly after removal from the shells. As soon as the shell is removed and the oyster killed by this removal it begins to deteriorate and in a short time its flavor and aroma are