been in no way prejudicial to the growth of the ordi- 

 nary oyster any moro than to its purety. Both have 

 survived the struggle for existence owing to a diffe- 

 rence of tastes. The sale of the ordinary oyster has 

 been fully maintained, and that of the Portuguese 

 oyster is increasing to prodigious proportions. The 

 demand, indeed, far exceeds the supply. As an article 

 of commerce, it bids fair to become of the first impor- 

 tance to France. Mr. Bouchou-Brandely contends 

 with much force that its comestible qualities are great- 

 ly underrated, and urges the necessity of encouraging 

 its culture at other specified points on the coasts of 

 France, many of which are destitute of every indus- 

 try. Its remarkable abundance and consequent cheap* 

 ness, certainly comment it to the people ; and the 

 known nutritious qualities of the oyster, apart from 

 all epicurean associations, render it very desirable 

 that oysters should form a part of the diet of the poor* 

 It is now more than thirty years since the Tagus 

 oyster was introduced into the Gironde. This was 

 entirely due to an accidental cause. A vessel bound 

 from Portugal, laden with a cargo of oysters, after a 

 long and tedious passage, entered the Gironde. The 

 captain, believing the oysters to be dead, had the 

 cargo thrown overboard. As it chanced, many of them 

 were deposited on an old bed which was nearly inden- 

 tical in the character of its soil with that whence 

 they came. The natural consequence was that they 

 multiplied in such proportions that they now form one 



