82 JBeautiful SJiclls, 



Again^ hj tliis allusion to tlie ^^ tucking in '^ of 

 Oysters^ a phrase more expressive tlian polite, we 

 have recalled to memory tlie saying of a quaint old 

 utlior, tliat tliey are ^' ungodly, uncliaritaLle, and 

 unprofitable meat: ungodl}-, because tliey are eaten 

 W'itliout grace; uncbaritable, because tliey leave 

 nothing but sliells ; and unprofitable, because tliey 

 must swim iji wine." Not, generally, however, are 

 tliey eaten in this luxurious manner ; a little pepper 

 and vinegar is all that they commonly get in the 

 way of sauce, and those who swallow them thus 

 accompanied, seem to do so with infinite relish. A 

 very long chapter, if not a whole book, might be 

 written about the historical associations of Oysters, 

 for which our country has been famous, as far back 

 as the time of the first Roman invasion j much, too, 

 might be said about the Oyster beds and fisheries, 

 which give employment to thousands of our indus- 

 trious population; but all this has so little to do with 

 natural history, that we can find no excuse for 

 dwelling upon it here. It is quite within the range 

 of our subject, however, to state that the ^*' spat " or 

 " spawn " of the Oyster is cast about the beginning 

 of May : at first it resembles a drop of greenish 

 tallow, but by the aid of the microscope it may be 

 seen to consist of a great number of minute parti- 



