Open the oysters carefully, so as not to cut them except in dividing the gristle which attaches the shells; put them into a mortar, and when you have got as many as you can conveniently pound at once, add about two drachms of salt to a dozen oysters; pound them, and rub them through the back of a hair sieve, and put them into a mortar again, with as much flour (which has been pre- ' viously thoroughly dried) as will make them into a paste; roll it out several times, and, lastly, flour it, and roll it out the thickness of a half-crown, and divide it into pieces about an inch square; lay them in a Dutch oven, where they will dry so gently as not to get burnt: turn them every half hour, and when they begin to dry, crumble them; they will take about four hours to dry; then pound them fine, sift them, and put them into bottles and seal them o\er.

N. B. Three dozen required seven and a half ounces of dried flour to make them into a paste which then weighed eleven ounces; when dried and powdered, six and a quarter ounces.

To make half a pint of sauce, put one ounce of butter into a stewpan with three drachms of oyster powder, and six table-spoonfuls of milk; set it on a slow fire; stir it till it boils, and season it with salt.

This powder, if made with plump, juicy oysters, will abound with the flavor of the fish; and if closely corked, and kept in a dry place, will remain good for sometime.

This extract is a welcome succedaneum while oysters are out of season, and in such inland parts as seldom have any, is a valuable addition to the list of fish sauces: it is equally good with boiled fowl, or rump steak, and sprinkled on bread and butter makes a very good sandwich, and is especjally worthy the notice of country housekeepers, and as a store sauce for the army and navy.