I Have Tried Boiling Them, Heaping Them In The Sun, And
Various Other Methods, But This Is Undoubtedly The Best.
[Illustration - SATIN BOWER-BIRDS]
Should it ever fall to the lot of any of my readers to have to cook
periwinkles - and there are many worse things, when you are certain of
their freshness - let them remember that they should be boiled in 'salt
water'. This is to give them toughness; if fresh water is used, however
expert the operator may be with his pin, he will fail to extract more than
a moiety of the curly delicacy. These little facts, though extraneous to
our subject, are always worth knowing.
At one end of Garden Island, and distant from it about 200 yards, stands a
very singular rock, of a whitish hue, and when struck at a certain angle by
the sun, so much resembling the canvas of a vessel, that it was named the
"Sail Rock." At low tide this could be reached by wading, the water being
little more than knee-deep. Its base was literally covered with oysters of
the finest quality. The mere task of getting there was one of considerable
difficulty, for the rock was as slippery as glass, and whenever you got a
fall - which happened on an average every five minutes - bleeding hands
and jagged knees bore testimony to a couch of growing bivalves being
anything but as soft as a feather bed; also the oysters cling so fast that
they might be taken for component parts of the rock, and only a cold chisel
and mallet will induce them to relinquish their firm embrace.
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