THE OYSTER AND THE DOCTOR. 315 



ing transversely the body of the mollusc, and eating the 

 cushion only. Natural history explains this gastronomical 

 discovery. It recognises the fact that the bile secreted by 

 the liver is contained in this substance, that it accelerates 

 while it exhausts the qualitative surface of the tongue and 

 palate, aiding also the functions of the stomach, (d) 



The chemical composition of molluscous animals 

 generally, as snails, &c., includes compounds of modified 

 albumen and chondrin. 



An analysis of oysters shows that they contain, in 100 

 parts, namely, of water 8o'i i ; of dry organic matter (albu- 

 men and chondrin), i8'6q ; and of saline matter rz. In 

 the saline residue, besides chloride of sodium (common 

 salt), traces of iodide of sodium are found. (Brande and 

 Taylor's " Chemistry.") 



Another authority gives the following : " A chemical 

 analysis of the oyster reveals the fact that the creature 

 contains a considerable quantity of phosphate of iron and 

 lime, a large portion of osmazome, and an amount of 

 gluten and isinglass. There is also in it a good quantity 

 of salt of the same quality as that contained in sea water. 

 The liquor found in the shell when the oyster is opened 

 may be called the life blood of the animal, for without this 

 fluid it cannot exist. This liquor, when examined by the 

 chemist, is found to contain carbonate of potash, sulphate 

 of lime, sulphate of magnesia, a small quantity of chloride 

 of sodium, a little osmazome, and other organic matters." 



A learned naturalist, dwelling on the sea-shore, pos- 

 sessed himself one day of a dozen oysters. He wished to 

 study their organisation ; he turned them, and turned 

 them again, examined their several parts inside and out. 

 (d) " The Ocean World," pp. 380-2. 



