THE OYSTER ABROAD. 273 



very considerable, and the banks where the oysters breed 

 very extensive, since, in spite of the continual dredging, 

 they produce a sufficient quantity without any apparent 

 decrease, to guard against which the beds of St. Brieux 

 are carefully supplied. The dredging lasts generally from 

 the middle of September till the end of May ; during the 

 other months the fishing should properly be discontinued, 

 because the spawning, which then takes place, would be 

 disturbed, and because during that time the oyster is 

 generally not fit for food. 



3. Holstein Oysters are very good and fine, but the 

 sea-banks do not afford enough for the present consump- 

 tion, so that it is necessary to have good connexions in 

 order to obtain real and good Holstein oysters. They are 

 easily distinguished from all the other oysters by their size, 



'the thin, greenish-blue shells, especially the lower shell. 

 The upper shell is always concave, by which they are the 

 more easily distinguished from the Heligolanders, which 

 have always a strong convex upper shell. As to the little 

 animal itself, it is very fat, white, thick ; and tender, and 

 therefore very digestible. It has only a small beard, by 

 which it is distinguished from the Norwegian and Scottish 

 oyster, which, by the appearance of the shell, might be 

 mistaken for the Holstein oyster by novices in gastronomy. 

 These delicate favourites are to be obtained from the les- 

 sees of the Royal Oyster-banks on the western coast of 

 Holstein in Flensburg, in the kingdom of Denmark. 



4. The Schleswig Oyster of Husum and Silt is very 

 like the former almost indistinguishable. It is very 

 excellent, but seldom exported, and consumed for the 

 most part in Kiel. The two last-named oysters are often 

 taken to St. Petersburg by sailors, when making the pas- 

 sage to and fro. 



