242 On the Geographical Distribution and Uses of the 



valed oysters, we drew up a series of queries, to which, 

 chiefly through the obliging interest taken in the inquiry by 

 Mr J. S. Sweeting, of 159 Cheapside, we have received from 

 that gentleman, and from other well-informed quarters, very 

 full replies, the results of which we now give in a condensed 

 form. 



The oyster-beds from which the principal supply for the 

 London market is procui-ed, are those of Whitstable, Roches- 

 ter, Milton, Colchester, Burnham, Faversham, and Queenbo- 

 rough, all artificial beds, furnishing natives. Since the intro- 

 duction of steamboats and railrods, considerable quantities of 

 sea-oysters are brought from Falmouth and Helford in Corn- 

 wall, from the coast of Wales, the Isle of Wight, and neigh- 

 bourhood of Sussex, and even from Ireland and Scotland, after 

 the winter sets in, as before they would not keep fresh enough 

 when brought from long distances. The supply derived from 

 natural beds varies much, since on some of them the oysters 

 are not sufficiently abundant to pay for dredging. The sea- 

 oyster is often, before being brought to market, kept for a 

 time in artificial beds, in oi-der to improve its flavour. 



The most esteemed oysters are those of the small, ovate, 

 but deep-shelled variety, called Natives, among which those 

 of the river Crouch, or Burnham oysters, are pre-eminent 

 for their marine flavour, probably on account of the facilities 

 for rapid importation of them in fine condition. Much of 

 the quality depends on the gi'ound and condition of the beds ; 

 and oysters of diff"erent years from the same place often 

 vary very materially in this respect. They are considered 

 full-grown for the market when from five to seven years 

 old ; sea-oysters, at four years. The age is shewn by the 

 annual layers of growth, or " shoots,'' on the convex valve. 

 Up to three or four years, each annual growth is easily ob- 

 served, but after their maturity it is not so easy to count the 

 layers. Aged oysters become very thick in the shell. In the 

 neighbourhood of fresh water the oyster grows fast, and im- 

 proves in body and flavour. The flavour is said by some to 

 improve by shifting the oysters as they approach their full 

 growth. Frost kills numbers ; and when they are left dry at 

 low ebbs, the run of fresh water from the land turns them 



