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variety) very hard to be obtained. Argenvitle describes the process of the 

 movements of the Scallop, both in the water and out. He relates that, 

 " when left dry by a sudden and violent closing of its valves, assisted by its 

 foot, it has the power of springing four or five inches at a jerk, repeating this 

 motion in order to regain its element." In the water he asserts, "The 

 Scallop has the power of rising and sustaining itself near the surface, turning 

 about in various directions; and, on any alarm, suddenly closing its valves, 

 sinking to the bottom." 



OSTREA. 



This shell fish is widely distributed, being found, not only in great 

 abundance in our own seas, but in Europe, Asia, and Africa. But since the 

 days of the luxurious Romans, the oysters of Great Britain have been held in 

 the highest estimation : they were noted in the time of Juvenal, who, satyrizing 

 an Epicure, says, 



He whether Circe's rgck his Oysters bore, 



Or Lucrine Lake, on distant Richborough's shore 



Knew at first taste. 



The luxurious Romans were very fond of this fish, and had their layers 

 or stews for oysters, as is at present practised. The ancients ate them raw, 

 and sometimes roasted. They had also a custom of stewing them with mal- 

 lows and docks, or with fish, and esteemed them very nourishing. Oysters 

 are found on various parts of the coast of England, from the southern to the 

 sheltered bays, among the Shetland Islands; but those chiefly celebrated for 

 them are the Essex and Suffolk coasts : here they are dredged up by means of 

 nets, with an iron scraper at the mouth, which is dragged by a rope from a boat 

 over the beds. As soon as taken from their native beds, they are stored in 

 pits formed for the purpose, furnished with sluices, through which at spring 

 tides the water is suffered to flow. This water being stagnant, soon becomes 

 green in warm weather, and in a few days afterwards, the oysters acquire the 

 same tinge, which renders them of greater value in the market ; but they do 

 not acquire their full quality, and become fit for sale, till the end of six or 

 eight weeks. The principal breeding time of oysters is in the months of 

 April and May, when they cast their spawn or spat, as the fishermen call 

 them, upon rocks, stones, shells, or any other hard substance that happens to 

 be near the place where they lie, to which the spats immediately adhere. 



