THE OYSTEE. 



IN commencing this subject I first propose to 

 divide the account I have attempted to give of this 

 familiar and generally popular bivalve into four 

 sections. In the first I shall endeavour to describe 

 the different varieties of the oyster that are at 

 present principally cultivated in Great Britain and 

 France. Secondly, the nature of the young oyster, 

 or spat, as it is technically called, and the conditions 

 favourable or unfavourable for its development. 

 Thirdly, the cultivation of the oyster, and the 

 treatment under which it has thriven most success- 

 fully. And in conclusion, I shall endeavour to call 

 attention to some of the natural enemies of the 

 oyster, and the best mode of extirpating them 

 from the oyster-beds. I cannot lay claim to having 

 had much experience in this most interesting 

 subject, but having acquired much interesting 

 information, both from my own observation and 

 from the accurate knowledge of my valued friend, 



