9-*]--(No. 181.)

The common[189-+] Colchester and Feversham oysters are brought to market
on the 5th of August; the Milton, or, as they are commonly called, the
melting natives,[189-++] do not come in till the beginning of October,
continue in season till the 12th of May, and approach the meridian of
their perfection about Christmas.

Some piscivorous gourmands think that oysters are not best when quite
fresh from their beds, and that their flavour is too brackish and harsh,
and is much ameliorated by giving them a feed.

To FEED[189-Sec.] oysters.--Cover them with clean water, with a pint of
salt to about two gallons (nothing else, no oatmeal, flour, nor any
other trumpery); this will cleanse them from the mud and sand, &c. of
the bed; after they have lain in it twelve hours, change it for fresh
salt and water, and in twelve hours more they will be in prime order for
the mouth, and remain so two or three days: at the time of high water
you may see them open their shells, in expectation of receiving their
usual food. This process of feeding oysters is only employed when a
great many come up together.

The real Colchester, or Pyfleet barrelled oysters, that are packed at
the beds, are better without being put in water: they are carefully and
tightly packed, and must not be disturbed till wanted for table. These,
in moderate weather, will keep good for a week or ten days.

If an oyster opens his mouth in the barrel, he dies immediately.

To preserve the lives of barrelled oysters, put a heavy weight on the
wooden top of the barrel, which is to be placed on the surface of the
oysters. This is to be effected by removing the first hoop; the staves
will then spread and stand erect, making a wide opening for the head of
the barrel to fall down closely on the remaining fish, keeping them
close together.

MEM.--The oysters which are commonly sold as barrelled oysters, are
merely the smallest natives, selected from the stock, and put into the
tub when ordered; and, instead of being of superior quality, are often
very inferior. To immature animals there is the same objection as to
unripe vegetables.

_Obs._--Common people are indifferent about the manner of opening
oysters, and the time of eating them after they are opened; nothing,
however, is more important in the enlightened eyes of the experienced
oyster-eater.

Those who wish to enjoy this delicious restorative in its utmost
perfection, must eat it the moment it i