336 OYSTERS, AND ALL ABOUT THEM. 



nearly circular, General description. Exterior ; thin, 

 delicate-looking shell, similar in shape and appearance to 

 a native ; top shell flat ; lower one corrugated with slight 

 serrated impression. Interior ; Bluish adductor muscle 

 mark. Shell well filled. Very easy to open. Flavour; 

 rather metallic, but agreeable, though not to be compared 

 with a native. 



10. CALLAIS. The sample sent me were born and 

 bred at Callais, but fattened in Sussex beds. Average 

 size ; 4! inches by 5 inches. Shape ; nearly circular. 

 General description. Exterior; delicately and thin shelled; 

 aristocratic-looking. Interior ; white adductor muscle 

 mark, well filled, light mantle. Hard to open. Flavour ; 

 fresh, sharp, delicate ; about equal to a Dutch native, or 

 Callies variety. The largest are sold in the French 

 markets. French fishermen are only allowed by Govern- 

 ment to dredge for them occasionally. 



With regard to the question " How to eat an Oyster?" 

 that has already been very ably answered by trustworthy 

 authorities, in the pages of this chapter, but what little my 

 own experience may enable me to add is quite at the 

 reader's service. Permit me, however, to preface my brief 

 tribute of a fact founded on practical experiment, by warn- 

 ing the querist, and all my non-corresponding readers that 

 when they eat an oyster raw (which is ever the most satis- 

 factory, the most wise and most constitutionally-beneficial 

 way of eating it) to avoid the gravely-erratic, but popular 

 adjuncts of pepper, vinegar, or lemon juice. This is a re- 

 petition ! I know it. But it alludes to a gustatory custom 

 universally in vogue, and 



" More honoured in the observance than the breach," 

 cannot be too frequently impressed upon the would-be- 

 Oyster-eater's memory. 



