The Art of Living in Australia: Together with Three Hundred Australian Cookery Recipes and Accessory Kitchen Information by Mrs. H. Wicken

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 4d. per lb., a price at which no one can complain. THE DEVELOPMENT OF THE OYSTER. Attention has been thus far entirely 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, consisting of numberless granules held together by a sort of slime. The whole is known as "white spat," and the numberless granules are really the oyster eggs. Slowly and slowly the interior of the eggs assumes a darkish hue, tinging the whole mass so much that it is then termed "black spat." Within