As a result of the efforts of the U. S. Food Administration to decrease the consumption of certain meats, notably beef and hog products, attention is necessarily focused on other forms of foods that may in some degree replace the proscribed animal tissues. Poultry, eggs, fish and shellfish, accordingly, are gaining an enforced popularity beyond all previous experience. The readiness with which our population is cooperating in the attempt to save certain desired foods for our allies in the war is commendable. The use of substitutes for what has thus voluntarily been given up by a patriotic people should be safeguarded, therefore, in every essential way.
This statement may be taken as the preface to certain comments on the American oyster. The use of this palatable food received a serious setback a few years ago when the possibility of infection was first traced to it. There can be no doubt
GREEN OYSTERS. JAMA. 1918;70(2):93–94. doi:https://doi.org/10.1001/jama.1918.02600020027016
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