CONTENTS. 



Page 



I. INTRODUCTION .....-..- i 



II. HISTORICAL SUMMARY -.---.-- 3 



III. MATERIAL AND METHODS .------• 6 



IV. STRUCTURE OF THE BRANCHI^ ...... 7 



V. THE PROTRACTOR PEDIS MUSCLE - - - - - - 10 



VL THE LIVER . . . . - - - - - 13 



VII. GREEN OYSTERS ....-..-- 15 



VIII. IRON AND COPPER IN OYSTERS ...... 21 



IX. MICRO-CHEMISTRY OF THE GREEN OYSTER - - - - -30 



X. EXPERIMENTS IN FEEDING WITH METALLIC SALTS - - - 32 



XI. ON THE CONNECTION BETWEEN OYSTERS AND INFECTION - - - 35 



Xn. CONDITION OF OYSTER BEDS AND LAYINGS .... 39 



XIII. BACTERIOLOGY OF THE OYSTER AND OTHER SHELL-FISH - - - 41 



XIV. CONCLUSIONS .----.--- 53 

 EXPLANATION OF THE PLATES ------ 56 



