CHAPTER XII. 



OYSTERS AND OTHER EDIBLE MOLLUSCA. 



Britain long celebrated for oysters — Large consumption and great value of 

 those consumed in England— Continually advancing prices — The Jersey 

 fishery — The French oyster fishery — Oyster consumption in Paris — Ostrei- 

 culture on the French coast — American oyster fishery — The New York 

 trade — Oysters in Australia — Clams and other edible moUuscs. 



The geographical distribution of the oyster is extensive. 

 Large quantities are found on the American coasts and at 

 the Antipodes. On the coast of Africa it is also plentifully- 

 sprinkled. 



In antiquity Britain was so celebrated for oysters, that 

 they were sent to Rome ; a fact attested by more than one 

 of the Roman poets. The epicures of that city had their 

 layers or stews for oysters, as we have at present in the 

 open sea. According to Pliny, the oyster reservoirs were 

 first made by Sergius Orata, not for the gratification of his 

 own palate, but as a most lucrative speculation by which he 

 realized large profits. The ancients ate oysters as we do, 

 either raw or roasted ; but they had also a way of stewing 

 them with mallows and docks, and sometimes with fish. 

 There is a curious account of the treatment of oysters in 

 Sprat's " History of the Royal Society," an abstract of 



