FOOD FROM THE MOLLUSCA AND EADIATA. 



415 



immediately destroys the associated ferment, and a 

 cooked oyster has to be digested like any other food by 

 the eater's own digestive powers. 



The coasts of Brittany were formerly rich in natural 

 beds of oysters ; they were not worth more than l|d. 

 per hundred, and a man on payment of a penny might 

 enter an oyster boat and eat as many as he chose. But 

 the abuse of the dredging and the fishing, and the in- 

 creased demand ruined the natural beds, and it has only 

 been by artificial means and care that any recovery has 

 taken place. As an oyster produces from one to two 

 millions of young, by proper care and attention this pro- 

 pagation and increase is easily carried on. 



The average annual consumption of oysters in Paris 

 in the four years ending 1861 was 54,000,000, and the 

 average price 3s. 6d. per 100. 



In 1876 the parks at the Isle of Oleron yielded to com- 

 merce 70 millions of oysters and Marennes 80 millions. 



We have some recent official data to guide us as to the 

 consumption of oysters in France. 



The fishing boats brought in from dredging as fol- 

 lows : — 



Those taken from the artificial parks or preserved 

 oyster-beds have to be added, which were in — 



1874-5 

 1875-6 

 1878 



227,640,212 

 335.774,070 

 471,487,628 



The total number of oysters sold in France in 1876 

 were therefore 640,884,674, of the declared value of 

 £888,486. The number sold in 1880 was 563,943,358, 

 valued at £674,280, and in 1883 but 157,500,000 were 

 brought in by the dredgers. The consumption of oysters 



