42 Marine Shells of the Western Coast of Florida 



criminate between the flavors of oysters from different vivaria.-*' 



Like the Lucrine beds of old Italy certain locations in America 

 are famous for the flavor of their oysters, and oyster culture in the 

 United States is estimated to have an annual value to growers of 

 ^30,0(X),0(X), including a considerable export trade to Europe. 



Distribution of the family is general m warm and temperate 

 seas. They are all marine, and after the larval state is past they are 

 permanently affixed by the left valve of the shell to some base of 

 support. The shells are generally inequivalve with inconspicuous 

 curved umbos. The hinge has an internal ligament lodged in a tri- 

 angular fosse; no cardinal teeth; a single muscular impression and 

 an indistinct pallial line. The structure of the shell is lamellar; the 

 interior is smooth and polished but not nacreous. 



In the shallow tidal waters of Western Florida the common 

 oyster forms reefs and bars of considerable size and of some im- 

 portance to the navigation of small crafts. Along the shores of the 

 bayous and creeks the pendant branches of mangrove trees are 

 weighted with clumps of living oysters; many of these oysters are 

 killed during a season of excessive rainfall when drainage into the 

 creeks is sufficient to reduce the normal salinity of the water below 

 the point of the mollusk's requirement. 



Genus OSTREA-^' Linne, 1758 

 Ostrea frons-'* Linne (O. limacrlla Lam.) PI. 4, fig. 20 



Small, size variable up to alt., 45; length, 25 mm. Shells are 

 rosy brown, characterized by a broad, longitudinal midrib with 



-'" Common people are indifferent about the manner of opening Oysters, 

 and the times of eating them after they are opened ; nothing however is more 

 important in the eyes of the experienced Oyster eater. Those who wish to 

 enjoy this delicious restorative in its utmost perfection must eat it the moment 

 it is opened, and with its own gravy in the under shell ; if not Eaten •while 



absolutely Alive, its flavor and spirit is lost The true lover of an 



Oyster will have some regard for the feelings of his little favorite, and will 

 never abandon it to the mercy of a bungling operator, but will open it himself, 

 and contrive to detach the Fish from the shell so dexterously that the Oyster is 

 hardly conscious that he has been ejected from his Lodging, till he feels the 

 teeth of the piscivorous Gourmand tickling him to death. — Cook's Oracle, 

 Harper, 1830. 



-^ Lat., ostrea, from Gr., osteon, bone. 



-* Lat., frons, leafy twig or branch. 



