Oysters en Brochettes

• 3 Dozen Large, Fat Oysters
• Thin Slits of Bacon
• A Tablespoonful of Butter

Have ready a furnace with red-hot coals; take fine-sliced breakfast bacon and cut into thin slits about the size of the Oyster. Drain three dozen large fat Oysters; take a long skewer, of silver or metal that is not dangerous, and string it first with a slit of bacon and then an Oyster, alternating thus until it is filled, the extreme ends terminating with the bacon. Then hold the Oysters over