38 THE OTSTEE. 



the tide is high. These beds are made with sand-stones 

 or other hewn stones ; and the water is kept in or let 

 out at low tide by means of locks, or traps, as may be 

 most readily effected. 



At some periods, however, the water is kept in foi 

 many days, or even weeks together. In the latter case 

 the oyster becomes, for the most part, very tender, anc 

 green and fat, because the stagnant water promotes th( 

 germination of those microscopical spores of marim 

 plants, which always abound in natural sea-water, anc 

 upon which it delights to feed. These reservoirs, there- 

 fore, are not only the means of preserving them for sale 

 but of purifying them from the muddy odour which thej 

 have imbibed at sea, and which indicates them to be hare 

 and devoid of that luscious and somewhat gastronomi( 

 quality so much prized by the world at large. 



The bottom and sides of these caves or reservoirs ar( 

 paved with stones and thick layers of sand, to keep then 

 free from all mud, which is not only very injurious t< 

 the animal, but sure to harbour its enemies ; and grea 

 care is also observed not to admit too great a flow o 

 water at one time, as that might drive particles of san( 

 into the shells. "When the reservoii' is properly prepared 

 the oysters are placed in their natural position — the fla' 

 side being upwards, in a sloping or horizontal direction 

 The more care that is taken in keeping their beds cleai 

 and free from mud, by washing the sides of the reser- 

 voii's, pouring water over the oysters, especially thost 

 which are dry, and removing the dead ones, which cai 

 be recognised by their shells being open, the better ; foj 

 the more valuable will they be as human food, both Sii 



