0STREADJ3. — OYSTER. 129 



and small, and were at one time highly thought of by 

 the oyster-eaters in Paris ; but I believe that they have 

 nearly disappeared from the Parisian markets (except 

 the green-bearded oysters, such as are found in the 

 River Crouch, which are all sent to Paris, and known 

 there as Les huitres verts d'Ostend)* and are now 

 seat to Berlin, St. Petersburg, and Moscow.f Their 

 flavour is certainly quite equal to our "natives," at 

 least I thought so, and the shells appeared thinner. 

 Oysters, mussels, and periwinkles, with shrimps, are the 

 fisheries which engage a good number of fishermen 

 at Leigh, near Southend. The Leigh shore has been 

 found particularly well adapted to grow and fatten 

 oysters. £ 



Whitstable was a fishing-town of note in the reicm 

 of Henry YIIL, and was called in ancient records 

 " Northwood." Loland, in his l Itinerary/ thus de- 

 scribes it: — "Whitstable is upward junto Kent, a ii 

 miles or more beyond Faversham, on the same shore, 

 a great fisher-towne of one paroche, belongino- to 

 Plaze College, in Essex, and yt standeth on the 

 se-shore. Ther about they dragge for oysters." 



The dredgers of Whitstable do not trust entirely to 

 the natural resources of their oyster-beds, but purchase 

 from the Essex coast what is called the brood, which 

 is the spat in its second stage. They also purchase 

 oysters from Ireland, France, and Holland, and lay 

 them down on the Whitstable beds. The following 



o 



interesting account of the Whitstable beds appeared 



* ' Report on Oyster Fisheries,' 1876 . 



+ " L'Alimentation de Paris," "Les Halles Centrales," f Revue ties 

 Deux Mondes,' 15 Juin, 1868, tome soixante-quinzieine. 



+ ' Visits to the Sea-coast; the Shipwrecked Jkiariner/ vol. xii. 



