. Commercial fisheries review. Fisheries; Fish trade. 66 and offset from the end plate, so the pointer is at zero when the carriage is against the end plate. (Note: the pointer should not scrape the surface of the meter stick.) 4. Two stainless-steel rods, â ^^'x24", for carriage rails. 5. One s ma 11 flat pi e c e of brass plate, |"xl"x2", for pointer, which is brazed to a carriage bushing. 6. Two brass plates, |"x 2"x 6", plus two 2" outside diameter 1-|" brass bushings for the sliding carriage. The plates are brazed to the bushings. The carriage
. Commercial fisheries review. Fisheries; Fish trade. 66 and offset from the end plate, so the pointer is at zero when the carriage is against the end plate. (Note: the pointer should not scrape the surface of the meter stick.) 4. Two stainless-steel rods, â ^^'x24", for carriage rails. 5. One s ma 11 flat pi e c e of brass plate, |"xl"x2", for pointer, which is brazed to a carriage bushing. 6. Two brass plates, |"x 2"x 6", plus two 2" outside diameter 1-|" brass bushings for the sliding carriage. The plates are brazed to the bushings. The carriage is slid along the rails and the pointer indicates the measure- ment of the clam on the board. 7. Two 16 "x 4" flat head bolts and two â ]j"x 4" round head bolts for securing the rails to the bed and end plate. 8. Two ^ "x 1;!" flat head screws for at- taching and securing endplate to bed of meas- uring board. OYSTERS STILL A FAVORITE DISH Oysters were a favorite dish of early American settlers who are reported to have learned about the delicacy by watching Indians eating roasted oysters. Oysters are still a favorite dish of many persons in the United States, says the Department of the Interior's BCF. Oysters are found along this country's coastlines from Massachusetts to Texas and from Washington to Mexico. The idea that oysters should be eaten only in months containing the letter "R " is simply not true. Actually these succulent mollusks are at their best in May and June on the Atlantic Coast, even though some states prohibit their harvest from public grounds during spring and summer. "They should be included in meal planning because of their flavor and nutritional value, ' said H. E. Crowther, acting director of the Bu- reau. He emphasized that oysters are an excel- lent source of protein, minerals, and vitamins. Oysters can be served raw on the half shell or in stews or chowders. They may be baked, broiled, fried, creamed, or sc
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