OSTEEAD.E. — OYSTER. 151 



attributable to the very great influx of fresh water from 

 the mouths of its many rivers, and the less powerful 

 current from the ocean, so that, in the words of Sir 

 Charles Lyell, " the Ostrea edulis cannot live at present 

 in the brackish waters of the Baltic, except near its 

 entrance." Yet, from the examination of the Danish 

 kjokkenmoddings, it appears " that the oyster flourished 

 in places from which it is now excluded, attaining its 

 full size." 



Oysters may be eaten in various ways, either cooked 

 or raw : — 



" The pepper-box, the cruet, — wait 

 To give a relish to the taste ; 

 The mouth is watering for the bait 

 Within the pearly cloisters cased. 



" Take off the beard, — as quick as thought, 

 The pointed knife divides the flesh; 

 What plates are laden ! Loads are brought, 

 And eaten raw, and cold, and fresh." * 



The oddest way of cooking an oyster, of which we 

 have any mention, is that recorded by Evelyn, who, in 

 the year 1672, saw Richardson, " the famous fire-eater," 

 perform wondrous feats, one of which was, ' ' taking a 

 live coal on his tongue, he put on it a raw oyster ; the 

 coal was blown on with bellows, till it flamed and 

 sparkPd in his mouth, and so remained till the oyster 

 gaped, and was quite boil'd." Who ate the oyster 

 thus cooked, we are not informed. f 



The Chinese seldom eat fresh oysters, they are 

 usually dried. They are first boiled for a short time, 

 and then either exposed to the sun, or dried over a slow 



* Hone's * Every Day Book,' vol. ii. p. 1071. 

 *f* ' Evelyn's Memoirs,' vol. i. p. 438. 



