76 EDIBLE BRITISH MOLLUSKS. 



replenish their own exhausted beds with them ; and no 

 later than last year, a French lugger visited Wexford 

 seven times, carrying off on each occasion a large quan- 

 tity of oysters for "laying down" on the French coast. 

 Oysters are increasing in scarcity and dearness in Ire- 

 land ; and, indeed, in our English markets also. This 

 has led to much attention being given to oyster-culture, 

 and various opinions expressed as to the most approved 

 method of forming oyster-parks for the better rearing 

 and preserving of these delicious bivalves. The " Fish 

 and Oyster Culture " Company have established oyster- 

 parks on the French principle at Prittlewell, and have 

 laid down 1500 bushels of full-grown oysters, and it is 

 calculated that the crop which will be secured in one 

 year will be o€l000 in value. 



Between London and Glamorganshire there is a very 

 large trade in pickled oysters. 



In Scotland, the Cockenzie fishermen derive a good 

 portion of their annual income from the oyster trade, and 

 dredge for them at high and low tide. The crew r of the 

 boats keep up a wild and monotonous song (in which 

 they believe there is much virtue) all the time they are 

 dredging, and assert that it charms the oysters into the 

 dredge.*" The same authority further states, that as a 

 class, the fishers of the Scottish coast are very supersti- 

 tious. They do not like being numbered whilst standing 

 or walking. It offends them very much to ask them 

 whilst on their way to their boats, where they are going- 

 to-day ; they consider it unlucky to see the impression 

 of a very flat foot upon the sand, and they will not go 



* ' The Fisher Folk of the Scottish East Coast,' Macinillan's Mag., 

 No. 36, October, 18G2. 



