CONTENTS. 



Page 



I. INTRODUCTION ......... i 



II. HISTORICAL SUMMARY - - .... 3 



III. MATERIAL AND METHODS - - ..... 6 



IV. STRUCTURE OF THE BRANCHIAE ...... 7 



V. THE PROTRACTOR PEDIS MUSCLE - - 10 



VI. THE LIVER ....... 13 



VII. GREEN OYSTERS ...... 15 



VIII. IRON AND COPPER IN OYSTERS - - - 21 



IX. MICRO-CHEMISTRY OF THE GREEN OYSTER - - 30 



X. EXPERIMENTS IN FEEDING WITH METALLIC SALTS - - - 32 



XI. OxN THE CONNECTION BETWEEN OYSTERS AND INFECTION - - 35 



XII. CONDITION OF OYSTER BEDS AND LAYINGS ... 39 



XIII. BACTERIOLOGY OF THE OYSTER AND OTHER SHELL-FISH - 41 



XIV. CONCLUSIONS ... - - "53 

 EXPLANATION OF THE PLATES .... 5 6 



