The amount of shell-fish consumed in Paris annually, including lobsters, crayfish, oysters, etc, is immense, In 1867, the consumption of oysters in Paris was 26,750,775, of which the greater portion came from Courseulles-sur-Mer, and from Saint Vaast-de-la-Hougue.‡ In the 'Revue des Deux Mondes,' Janvier ler, 1884, it is stated that the consumption of oysters in Paris alone was 2,000,000.

Oysters are not packed in barrels, as with us, but at the restaurants and in the wine-shops are seen very shallow baskets, in shape resembling a small shield, with a thatching or wall of straw on either side, rising to the height of a foot or a foot and a half, tied with string at both ends and across the centre. These baskets contain a hundred or more oysters, according to their size.

* 'Galignani's Messenger.' † 'Field,' March 14th, 1868.

‡' Revue des Deux Mondes,' "L'Alimentation de Paris," tome lxxv. 15 Juin, 1868.

There is another species of oyster largely cultivated in the French oyster-beds, which I have already mentioned, viz., Ostrea angulata (the Gryphoea angulata, of Lamarck), the Tagus oyster, and quantities are consumed in England, where they are known by the name of Anglo-Portuguese. Its introduction and acclimatization in France are due to an accidental case.* A vessel bound from Portugal was laden with a cargo of this oyster. Having entered the Gironde, after a long passage, the captain, believing the oysters dead, threw the cargo overboard, upon an old oyster-bed named the Richard bed. Having found in the Gironde a soil nearly identical with that which they came from, and conditions favourable to their propagation, the oysters multiplied in such proportions that from the Pointe de Grave to the above Richard bed, an extent of thirty kilometres, they form one vast bed.

The taste and flavour are very different to that of our native oysters. It delights in muddy and brackish waters, and is suitable for sending long distances, as the lower valve is deep and holds much water. M. Paul Fischer says that it belongs essentially to the Littoral Zone, and is uncovered at each tide, and everywhere distributed where limpets are found.† The first importation of Ostrea angulata to the Arcachon beds from Lisbon was in 1866.

* 'Oyster Culture in France,' Translation of Report, by M.Bouchon-Brandelev, 1883.

† 'Journal de Conchyliologie,' 3mè Serie, tome xx. No. 1, 1880.

In the Bay of Cadiz Ostrea Virginica (or Ostrea angulata?) is eaten when very small, but the poor people eat it full-size, viz., ten inches long. This species lives in the salt mud of the Guadalete, and is called Ostione; other oysters are called Ostrea or Ostrias, and Ostrea edulis is known by the name of Ostia blanca. The river is said to be salt three leagues from its mouth.

A Frenchman at Puerto St. Maria tried the experiment of breeding oysters for the Madrid market, but they were slimy, and not to be compared with the English oysters, though they were said to be good when cooked; and Major Byng Hall stated that at Madrid, oysters - not fine ones - cost twopence-halfpenny (that is, 1 suppose, one real) each; but this is not very remarkable, for in 1865 natives cost twopence, and Whitstable oysters three-halfpence each in London, the very land of oysters, so scarce had the mollusks become.

Ostrea edulis is found in abundance in the Gulfs of Trieste and of Venice. Ostreo-culture is carried on in a most primitive manner by the fishermen of Moi -falcone, Duino, Zaole, etc. They drive piles, or rather oak branches, into the bed of the sea, in one and a half to two fathoms of water, in the spring, and in the autumn, when the spat has settled on them, they are transferred into deep waters, there to await their development after the third season. In Dalmatia the branches of oak are merely thrown into the water, and there allowed to remain until the oysters mature and fall off*

The Tarentines declare that oysters are fattest during the full moon, and they are also fully persuaded that the moon-beams have a pernicious effect upon sea-fish, therefore they cover over fish taken by moonlight, lest they should decompose. The Italian name for the oyster is Ostrica.

* ' The Fisheries of the Adriatic,' by G. L. Faber.

Experiments have been tried, both on the French and English coasts, to acclimatize the large American oyster, Ostrea Virginica, or Ostrea Virginiana, but they did not succeed, and although when the weather was warm they seemed to fatten and grow, still they would not spawn or spat. Large quantities of American oysters are sent over to Liverpool, and other parts of England, and are sold at a moderate price - from Is. to Is. 6d. a dozen was the cost of them in 1876. In 1879, 90,663 barrels of oysters were shipped to England from New York, and its neighbourhood, at a total value of £90,661.

Mr. Nichols, in his 'Forty Years in America,' tells us that oysters are never out of season in New York. They are brought from the shores of Virginia, and planted to grow and fatten; so that every quality and flavour can be produced by the varying situations of the banks, and the time of planting and the depth of water regulates the season of the oyster, and keeps the market in constant supply. There is a celebrated restaurant for oysters in New York, No. 783, Sixth Avenue, and the late proprietor, Mr. Robert Burns, informed Mr. Marshall, in November, 1879, that he had then in stock about fifty thousand, and in holiday time he kept from four to five thousand oysters. The shells of one of the large Cow Bay oysters measured 10i inches in length, and averaged 4 1/2 inches in width, and the fish inside averaged 6 inches by 4 inches. Mr. Marshall was shown 15,000 of these monsters stored away in bins in a cellar under the house. Sometimes even larger specimens are to be met with. Cow Bay is an inlet of Long Island Sound about fifty miles above New York.* From information received in 1883, kindly given by the manager of the restaurant, which is now carried on by a son of Mr. R. Burns, it appears that since 1879 the business has been doubled, and double the amount of oysters consumed.