640 OYSTERS, AND ALL ABOUT THEM. 



considerable part in the food supply of the public, which is 

 a matter for congratulation, it does not do so to the detri- 

 ment of the native oyster. Being relatively abundant it is 

 more known, and being cheaper it is accessible to the poor; 

 hence its numerous patrons. Again, are the reasons 

 adduced sufficient to call for an interdict upon a branch of 

 ostricultural industry which is important in the present day ? 

 For the sake of some private and discontented interests, 

 must so many brave sailors be reduced to misery, who 

 owing to this mollusc for the first time enjoy some 

 comforts. 



Should the unproductive lands which have been con- 

 verted into pares of deposit be allowed to relapse into their 

 primitive sterility ? 



Should the energy be checked which seems destined 

 to bring ostriculture into repute on all those parts of the 

 French coast which are destitute of every industry ? And 

 in an economical aspect would there not be heresy in dis- 

 couraging the production of an article of food on the 

 singular pretext that there is a similar article of a more deli- 

 cate nature, the production of which it might prejudice ? 

 Is the production of rye forbidden because wheat is 

 superior ? 



Yes, it is said that the Portuguese oyster is inferior to 

 its rival in the matter of flavour. This is possible, but it 

 is a matter to be left to the appreciation of the consumer ; 

 it is for him to decide. An administration cannot show 

 preference or be orthodox in matters of taste or palate. 



Will it be said that the Americans are devoid of delicate 

 palate because they eat the Virginia oyster, which does not 

 rank above the angulata ? But it is not merely in America 

 that this oyster has been highly thought of, but in all 



