OYSTER

(Lat. oetrea, an mister.) This name i erally understood to signify the species of Ostracean bivalve called •. which is one of a numerous genus, characterized by an Inequivalve shell, composed of two irregular laniellated valves, of which the convex or under ilieres t.i rocks, piles, or to the shell of another individual. The animal is unprovided with either a liy us or a foot; it is the best flavoured of its cla , and has, consequently,been always much esteemed. Vast beds of oys- ' iallv formed, and attended to with great care, at the estuary of the Thames and many other localities, where the temperature of the water is somewhat raised by a mixture of salt and fresh water, in which they best thrive. Certain restrictions and regulations are enforced in reference to the sale of oysters in the metropolis, in order to favour the multiplication and rearing of this valuable bivalve. They are permitted to be sold from August to May, the close months being May, June, and July. They cast their spat or spawn In May, when they are said to be sick; but begin to recover in June and July, and in August they are perfectly well. Oysters differ in quality, according to the different nature of the soil or bed. The best British oysre found at Purficet; the worst near Liverpool. The nursing and feeding of oysters is almost exclusively carried on at Col chester, and other places in E ex. The oysters are brought from the coast of Hampshire, Dorset, and other maritime counties, even as far as Scotland, and laid on beds or layings in creeks along the shore, where they grow, in two or three years, to a considerable size, and nave their flavour improved. There are said to be about 200 ve els, from 12 to 40 or 50 tons burden, immediately employed in dredging for oysters, having from 400 to 500 men and hoys attached to them. The quantity of oysters bred and taken in E ex, and consumed mostly in London, is supposed to amount to 14.000 or 15,000 bushels a year. 8upp. to Hum. lirit., art. " Fisheries.") Oysters formed a great luxury among the Romans, and, as in France, were served at the commencement of a repast. The largest atui [s. 885]