76 
EDIBLE BRITISH MOLLUSKS. 
replenisli their own exhausted beds with them ; and no 
later than last year, a French lugger visited Wexford 
seven times, carrying off on each occasion a large quan- 
tity of oysters for ^‘laying down^^ on the French coast. 
Oysters are increasing in scarcity and dearness in Ire- 
land ; and, indeed, in our English markets also. This 
has led to much attention being given to oyster-culture, 
and various opinions expressed as to the most approved 
method of forming oyster-parks for the better rearing 
and preserving of these delicious bivalves. The “ Fish 
and Oyster Culture Company have established oyster- 
parks on the French principle at Prittlewell, and have 
laid down 1500 bushels of full-grown oysters, and. it is 
calculated that the crop which will be secured in one 
year will be <£1000 in value. 
Between London and Glamorganshire there is a very 
large trade in pickled oysters. 
In Scotland, the Cockenzie fishermen derive a good 
portion of their annual income from the oyster trade, and 
dredge for them at high and low tide. The crew of the 
boats keep up a wild and monotonous song (in which 
they believe there is much virtue) all the time they are 
dredging, and assert that it charms the oysters into the 
dredge.* The same authority further states, that as a 
class, the fishers of the Scottish coast are very supersti- 
tious. They do not like being numbered whilst standing 
or walking. It offends them very much to ask them 
whilst on their way to their boats, where they are going 
to-day ; they consider it unlucky to see the impression 
of a very flat foot upon the sand, and they will not go 
* ‘ The Fisher Folk of the Scottish East Coast,’ Macmillan’s Mag., 
No. 36, October, 1862. 
