CONTENTS. 
Page 
I. INTRODUCTION i 
II. HISTORICAL SUMMARY 3 
III. MATERIAL AND METHODS 6 
IV. STRUCTURE OF THE BRANCHL-E ...... 7 
V. THE PROTRACTOR PEDIS MUSCLE - - ■ - - - 10 
VI. THE LIVER 13 
VH. GREEN OYSTERS 15 
VIII. IRON AND COPPER IN OYSTERS ...... 21 
IX. MICRO-CHEMISTRY OF THE GREEN OYSTER - - - - - 30 
X. EXPERIMENTS IN FEEDING WITH METALLIC SALTS - ■ - 32 
XI. ON THE CONNECTION BETWEEN OYSTERS AND INFECTION - - - 35 
XH. CONDITION OF OYSTER BEDS AND LAYINGS .... 39 
XIII. BACTERIOLOGY OF THE OYSTER AND OTHER SHELL-FISH - - - 41 
XIV. CONCLUSIONS - - - - - - - - - 53 
EXPLANATION OF THE PLATES 56 
