33+ OYSTERS, AND ALL ABOUT THEM. 



looking oyster, coarsely corrugated ; deep serrated ridge 

 running from beak to the opposite side on convex shell ; 

 upper shell slightly convex. Interior ; burnt sienna ad- 

 ductor muscle mark. Hard to open. Flavour ; good, but 

 not equal to any of the preceding ; not so rich. 



5. DIRECT OPORTOS. Are not the same as the 

 Tagus Portuguese. Born and bred in France ; imported 

 direct ; not laid in English beds previous to sale. Average 

 size ; 5 inches long, 2 inches broad ; grow to much larger 

 size. Shape ; long, curved and undulated, rugged, coarse 

 and very unequivalve. General description. Exterior ; 

 very coarse and rough-looking, brittle, elongated ; no 

 depression on flat shell ; convex shell unusually depressed ; 

 much resembles the Tagus oyster. Interior ; bluish-purple 

 adductor muscle mark ; oyster very large ; great quantity 

 of liquid ; long black beard. Not very hard to open. 

 Flavour ; rich, slightly metallic. Contains more Iodine 

 and Bromine than any other variety ; their grandparents 

 originally came from the Tagus, but being cultivated in 

 France, the composition of both shell and flavour become 

 modified. 



6. RELAID PORTUGUESE. Born and bred on French 

 Coast ; fattened in England. Average size ; 4 inches long, 

 4 inches broad ; grow to much larger size. Shape ; cir- 

 cular, thick and coarse-looking. General description. 

 Exterior ; coarse, thick circular ridges following the shape 

 of the shell ; smooth top shell, lower shell slightly convex; 

 very limey appearance. Interior ; white adductor muscle 

 mark ; small fish for size of shell ; some chalky deposit 

 filling up space towards the lip. Hard to open. Flavour; 

 no very decided taste, but agreeable. Chemical qualities 

 and descent, same as the Direct Oportos. 



