222 FISH CULTUEK. 



reason for this is, that the subject of the cultivation 

 of oysters has been studied and is well understood 

 by the few people who carry out their cultivation, 

 and also that soon after it commences oysters are 

 not in the best condition for eating ; and the old 

 saying about their being not eatable save when there 

 is an E in the month, is so impressed on the minds of 

 the public, that the probability is that the sale would 

 hardly be remunerative. Moreover, the coastguard 

 are always somewhat active upon this point. In 

 some places, however, the coarser oysters, such as one 

 sees about the bridges of London retailed at a penny 

 a lot, are dredged for all the year round : of course 

 the practice is a ruinous one. 



There is a species of oyster in America, which is 

 said to be unusually delicious. There could not be 

 any great difficulty in acclimatizing this shellfish in 

 England, if it were thought desirable and found to be 

 suitable. There is also another shellfish held in great 

 estimation in America, which we might possibly cul- 

 tivate to advantage — viz., the Clam, of which there 

 are several varieties : at any rate, we might try them. 

 Indeed, there are many members of the Crustacese, 

 besides those which we already have, which doubtless 

 might be used by us with advantage; and considering 

 the hundreds of small rivers and harbours we have 



