258 MARITIME PISCICULTURE. 



the amount of the sulphate of iron and the chloride of 

 sodium. The introduction into Scotland of the green- 

 ing system, and its further extension in England, are 

 desirable, as the means of insuring to our markets 

 a more regular supply of improved oysters. If at 

 Marennes the viridification of oysters yields annually 

 five millions so improved as to be worth 83,334, where 

 is our Scotch " canniness," when it is notorious that, 

 though tempted by the most favourable circumstances, 

 we have never even tried to green an oyster ! Nay, it 

 is asserted, we are in such a truly primitive condition 

 in regard to the best of our molluscs that our oysters 

 are all eaten purls naturalibus, and without any scientific 

 treatment whatever. 



Large quantities are sent from Prestonpans to fatten 

 in bays near the mouths of the Thames and the Medway. 

 Scotch oysters, like Scottish maidens, are, it seems, attract- 

 ed to the metropolis for the perfection of their education. 

 The pity is that, unlike young ladies, they do not re- 

 turn to gladden Scottish eyes by the display of their 

 fully-developed virtues. As advocates of home-training, 

 we object to the " natives " of Scotland being domiciled 

 in English " pares" for the sole use and comfort of 

 English epicures. As we cannot hope to make 

 acquaintance with them by their being sent back to 

 us, why not rear them at home according to the most 

 approved methods, to the mutual satisfaction of eaters 

 and venders, their improved qualities commending them 

 to the palates of the one while filling the purses of the 

 other ? Why should any branch of our native industry 

 be left undeveloped ? When storms keep the fisherman 

 unwillingly on land, and so long occasionally that he is 

 equally ill off for something to do and something to eat, 

 why not find a remedy for this misfortune in the semi- 

 aquatic and very profitable employment of rearing 

 oysters ? As they thrive best in estuaries and bays, 

 there is no lack of suitable localities. And as the 

 estuary of the Clyde is oysterless, we commend to some 



