Show ABOUT THE OYSTE1t Host Typical and Popular of the Hollusks The belief that oysters may be the t means of conveying the Infection rif ty t Ilhold fever Is not Unwarranted as it is llosfilble and not ai all Improbable for them to become Infected with typhoid Serins If they are grown where they may be contaminated by sewage which may contain these disease gcrfno Although Al-though It has been clearly pioVcn by l artificial Inoculation of typhoid bacilli that t danger l ffom this source It possible possi-ble there Irt I very little risk It any if the suspected oysters are kept l alive for several clays after dredging In salt water wa-ter that Isfrequently changed to washout wash-out the bacilli It Itf i very Unlikely that oysters ohl3liieU hs tile shell or freshly opened In the markets can introduce typhoid fever even when eaten raw m I the bacilli Introduced into their bodleb will survive but a few clays But whcrt Uncertain oC the feeding ground of your favorite bivalve It Is well to Inquire Into the methods of thin tmenl employed by the oyster dealer I or else buy your oysters oys-ters I In the Hhell it lId eliminate all dan geious conditions by the salt diet process proc-ess Cooking the oyster will effect the Paine object with even greater certainty certain-ty I but by he t ordinary process HH digestibility l di-gestibility Is greatly diminished and oysters ore too extravagant a form of foot to be served Improperly Light cooking Is permissible and If they are lightly roasted In the shell they are nearly If not quite as digestible diges-tible as tile law oyster and far more palatable to many tastes Baking or stea ming In the shells or out are often more convenient ways of cooking than roasting or mtlnir grilling over the fire and their digestibility may be assured as-sured In this way although their characteristic char-acteristic flavor Is somewhat diminished dimin-ished The oyslers arc not HO frequently fre-quently the cause of Indigestion ns Is l lie company they are made to keep I They am served with milk that I hab perhaps been boiled and Is not an element i ele-ment which Is under any cli cum stance harmonious to slicll fish of anj kind The practice of barbarism goca still further and Various Kinds of pickles of thcniscUds most likely to disagree arc served with It When taken raw he I oyster Is properly prop-erly ropardcjtl as nn easily digested food Chemically It contains the representatives representa-tives of nil thrdc nutritive non tltuente of the food EvcIuslvc of Its irsr percentage I > per-centage of liquid the oyaliM pnabesscn a very 1 small propot tioi of solid nutrient I nu-trient And the very small amount of fat or fuel substances they furnish ne ll usitates their combination with bread potatoes rice or some kind 1 of cereal when they are eaten to supply actunl nutrition While they t are classed as tissue former the nitrogenous j matter tiioy I contain may not all be In I the foim of protolcl but iartly In form of other compounds lower In their nutritive value I fLItTlh Tin flreEcnce of glyrogcn l Hie I particular par-ticular t I form In which the carbohydrates are presented 5n the oySter t Is contained in the llvor which ronstliutec the larger proportion of lie I bivalve In I tnn of rllahOI in which a strict cllft Is be in if |