14 TRAVELS IN THE CONFEDERATION 



had in more or less quantity everywhere around New 

 York ; the reason is not known, but they are not every- 

 where of an equal size or pleasantness of taste. The 

 salt water product is always better than that which is 

 deposited in the fresher water near streams. Often 

 oysters climb so high on the beach, clinging to stones, 

 roots of trees, &c. that at ebb-tide they are for many 

 hours exposed quite to the air. The oyster of the rocky 

 shores of the northern parts of America is universally 

 larger and better than what is produced on the more 

 sandy coasts south of New York. A method of fatten- 

 ing oysters is resorted to here and there they keep 

 them in cellars and set them up in sand, frequently 

 sprinkling with salt water. There was formerly a law 

 prohibiting oyster-fishery during the months of May, 

 June, July, and August, regarded as the spawning 

 season, when the eggs appear, small, thin scales, de- 

 posited on stones or on the shells of the older oysters. 

 During the war this restriction was not observed. 

 Quite apart from any regulation in the interest of the 

 oyster banks, oysters during the hot season have a 

 worse taste, are more slimy, and decay so rapidly that 

 any taken then must be largely lost. 



Oysters are eaten raw, broiled on coals, baked with 

 fat and in other ways ; they are also dried, pickled, 

 boiled in vinegar, and so preserved and transported. 

 The American edible oyster is in form quite unlike the 

 oval-shaped European, being oblong and almost 

 tongue-shaped. In America one finds shells from eight 

 to ten inches and more in length, and from three to 

 four inches wide tapering somewhat towards the hinge, 

 generally straight, but often a trifle curved; the ex- 

 terior of the shell, which is of a layer formation, is 



