OSTREAD.E. OYSTER. 141 



to the height of a foot or a foot and a half, tied with 

 string at both ends and across the centre. These 

 baskets contain a hundred or more oysters, according 

 to their size. 



There is another species of oyster largely cultivated 

 in the French oyster-beds, which I have already men- 

 tioned, viz., Osirea angulata (the Gryphoea angulata, 

 of Lamarck), the Tagus oyster, and quantities are 

 consumed in England, where they are known by the 

 name of Anglo -Portuguese. Its introduction and 

 acclimatization in France are due to an accidental 

 case.* A vessel bound from Portugal was laden with 

 a cargo of this oyster. Having entered the Gironde, 

 after a long passage, the captain, believing the oysters 

 dead, threw the cargo overboard, upon an old oyster- 

 bed named the Richard bed. Having found in the 

 Gironde a soil nearly identical with that which they 

 came from, and conditions favourable to their propaga- 

 tion, the oysters multiplied in such proportions that from 

 the Pointe de Grave to the above Richard bed, an extent 

 of thirty kilometres, they form one vast bed. 



The taste and flavour are very different to that of 

 our native oysters. It delights in muddy and brackish 

 waters, and is suitable for sending long distances, as 

 the lower valve is deep and holds much water. M. Paul 

 Fischer says that it belongs essentially to the Littoral 

 Zone, and is uncovered at each tide, and everywhere 

 distributed where limpets are found.f The first im- 

 portation of Ostrea angulata to the Arcachon beds from 

 Lisbon was in 18fi6. 



* • Oyster Culture iu France,' Translation of Report, by M. Bouchon- 

 Brandeley, 1883. 



T ' Journal de Conchy liologie,' 3me Serie, tome xx. No. 1, 1880. 



