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ly disagreeable. This sort is gene ally 

 brought into the tavern- yards by cart-loads, 

 and thrown down like dung. The shell is 

 very thick, and is burnt for lime. One 

 sort, which they call i lue-Point oysters, is 

 very good, and esteemed by some English* 

 men superior to any they ever tasted. 

 These are chiefly to be had at New York 

 and Philadelphia : at the latter place, there 

 are two taverns, which, I am told, buy all 

 the oysters that come there, therefore they 

 are scarce. 1 never saw any cockles. 



There are soft crabs, which are reckoned 

 great dainties. Some have a hard shell ; 

 and I think them good, though rather 

 watery, and of smaller size than the crabs 

 in England. This fish is found near 

 Annapolis, and is not so plentiful or good 

 in any other part I ever heard of. 



There are many small fishes in those 

 markets, not worth noticing — cat-fish, cro- 

 cus-fish, 6cc. Those above mentioned are 

 what may be termed neither salt nor fresh- 

 water fish, being a little of both. 



