116 THE NAUTILUS. 



temperature and is probably due to tlie removal of forests. It is a 

 well-known fact that species formerly common on the coast of 

 Maine are now extinct, or nearly so, but these Avould indicate a 

 colder temperature of the sea. 



In support of the changed climate of the land, botany has revealed 

 some proofs. The writer hail just published a note on this subject 

 in " The Observer " when the above named shells were received, 

 and hence the question naturally arose, is this species a new-comer 

 from the south ? I should be glad to hear from others, for I see no 

 reason why the niollusca may not give interesting facts as well as 

 l^lants or other animal forms. 



[Selected.] 

 ANTIPODEAN OYSTERS. 



If I have a deep and lasting affection for anything in this world, 

 it is for oysters. Wherever I go, one of the first inquiries I make is 

 as to the oyster supply. If that is all right, I can look at the rest 

 of things through rosy spectacles. I find a bivalvular view of life is 

 always a cheerful one. I have made many strange acquaintances 

 among oysters in the South Pacific, but never had any great difficulty 

 in adapting myself to my company. You remember how wisely and 

 feelingly dear old Tom Moore sang on that point : 

 'Tis sweet to know that where'er we rove 



We are sure to find oysters delicious, if dear; 

 And when we are far from the beds that we love, 

 We have but to make love to the beds we are near. 



I may not have quoted the lines quite correctly, but they are near 

 enough. The chosen Paradise of the oyster-eater is the Xorth Island 

 of New Zealand, for there the oysters are not only delicious but 

 ridiculously cheap. Along the seashore in the lonely, sheltered friths 

 and inlets about Auckland, every rock consists of a mass of oysters 

 clustered together in a wonderful manner, but easily detached and 

 opened when you know how. The best oyster-opening machine is a 

 Maori girl with a brad-awl. The Auckland rock oysters have long, 

 deep, ragged shells, but the oysters themselves are very small, plump, 

 and beautifully shaped, very sweet and not at all coppery or watery. 

 They are equally good raw, stewed, fried, frittered, or in a pie or 



