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Aesop's Fables - Tales with Morals . Mother Goose . Mother Goose in Prose
THE FOOD VALUE OF THE OYSTER.
In the first place I shall begin by affirming that it would be a
difficult matter indeed to say too much in favour of the oyster. It is
as highly appreciated at the present day as it was by the Romans
hundreds of years ago, and it is certain that in centuries to come it
will be found occupying a similar unrivalled position. At the same
time, it must not be forgotten that it is not every person who cares
for the oyster, showing that there are various forms of affliction; and
we find, accordingly, that there is no half-heartedness about the like
or dislike for the oyster--it is either held in the loftiest
admiration, or looked upon almost with repugnance. It is both food for
the sick-room and food for the strong man. It is one of the most
valuable forms of nourishment for the growing child, and it gives
strength to those of declining years. It is specially appropriate for
the brain worker, and yet it is deservedly in great repute with the
muscle user--whether athlete or artisan. It is the opening ceremony at
our feasts, while it reigns supreme at supper. In short, there is
everything to be said for it, while not a single word can be urged
against it.
But if it is thus so highly appreciated in health, it is in disease
that it is at its best; for here it occupies a place which nothing else
can fill. Indeed, after many cases of acute or serious illness, the
oyster is one of the first things which the patient looks for. In many
chronic disorders, too, it is absolutely without a rival. Thus, in
anaemia, where the blood is so poor, it restores the strength; in
bronchitis and other chest diseases it helps to relieve the loaded
tubes of phlegm; in consumption and similar wasting maladies it
conserves the vital powers; in debility it creates new force; in
indigestion it is often digestible when all else is
indigestible; in nervous disease it renews the nervous energy. The
list, in fact, might be multiplied indefinitely, but enough has been
instanced to prove the value of the oyster. It should be added, in
conclusion, that it is best eaten raw, with its juice, which is its
blood mixed with sea-water. A squeeze of lemon is generally employed to
bring out its flavour, and, for those who are not invalids, a sensation
of cayenne pepper is distinctly an improvement.
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