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Show Oysters and Disease. ; In a recent scientific work by Profs. Herdman and Boyce, entitled "Oysters "Oys-ters and Disease," they report the result re-sult of their investigations on the cause which produces green oysters. Many epicures prefer their oysters to have the emerald hue, though there is a widespread opinion that green oysters are not edible. The investigators arrive at the conclusion con-clusion that there are several forms of greenness. Copper is said to be present in minute qimnt.ity in all oys- American oysters contained about four . times the amount of copper which is present in the whitest American oysters. oys-ters. Careful, chemical examination demonstrated conclusively that there is proportionately more copper in the greener parts of the oysters than in those parts which are less green. The green color of the highly prized Mar-ennes Mar-ennes oysters was found to be produced pro-duced by the presence of a certain ' pigment and did not depend upon the amount of the contained copper. |