Oysters, which are comparatively easy of digestion, though not very nutritious, are in season from September to May- that is, they are not considered good during May, June, July and August-the months without an "r." After removing from shell, 1 liquid qt contains about 50 small or medium sized oysters. To open oysters push a thin flat knife under the upper valve (the lower valve is deepest), and cut the muscle which holds the shells together. This muscle and the edges of the oysters are tough and indigestible and should be removed. Drain the liquor through a piece of cheesecloth wrung out of clear cold water, and carefully wash the oysters to remove grit or bits of shell. The harder parts of clams when cooked are quite indigestible and if not discarded ought to be chopped very fine.

Better do without oysters or clams than risk buying them canned. Many cases of poisoning have resulted from eating canned oysters or clams that were not strictly fresh. It is safest to buy clams or oysters in the shell, and open them yourself, or have them opened by the dealer. When the shells open themselves the clams or oysters are dead and unfit for use. Clams and oysters should always be washed thoroughly, to free from grit. Long boiling toughens oysters -they should boil only about 1 minute, or until the edges curl. Do not boil them in milk, but add the milk and salt just before serving. Oysters should be served immediately, as long standing toughens them.-[A. G., Mass.