244 OYSTERS, AND ALL ABOUT THEM. 



more likely to be injurious to man than a stale oyster ? 

 That which I have said .... will, I hope, induce 

 those who have hitherto broken through a rule strictly 

 adhered to by all gastronomers, to abstain in future ; and 

 those who have hitherto enjoyed oyster-eating, fearlessly 

 to eat on, and secure the first and foremost of all gas- 

 tronomical indulgences provided for man only in due 



season." 



It is certain, however, that much difference as to time 

 of spawning and consequent fitness for food is to be found 

 amongst oysters. The large oysters, so commonly hawked 

 about on the shores near large towns, are often in excellent 

 condition in the month of May. 



The common Colchester and Faversham oysters are 

 brought to market on the 5th August. They are called 

 Common oysters, and are picked up on the French coast, 

 and then transferred to those beds ; the Milton, or, as 

 they are commonly called, the melting Natives, the true 

 Rutupians, do not come in till the beginning of October, 

 continue in season till the i zth of May, and approach the 

 meridian of their perfection about Christmas. The deni- 

 zens from France are not to be compared to British Native 

 oysters, which are so called because they are born, bred, 

 and fed in this country. These do not come to perfection 

 till they are four years old. 



August is a month that hath red-letter days for those 

 who delight in the luxuries of eating. Do we not in that 

 month begin the carnival of " St. Grouse," and do we not 

 hear in the by-streets of London the pleasant sounds of 

 " Please to remember the grotto ?" It is the month that 

 issues in the ever-welcome oyster. In nearly every small 

 street and alley, earlv in August, may be heard resounding 



j * j * ^~f 



the words, " Only once a year ;" and groups of merry 



