From this spot the embankment gradually dies down and the land rises slightly to Whitstable. Stakes are stuck in the ooze of the foreshore, which is strewn with myriads of cockle and mussel-shells. Passing a coastguard-station where the coastguard’s chief anxieties seem to be concerned rather with his cocks and hens than with guarding the coast, the road comes past the “Jolly Sailor” and the “Blue Anchor,” into the hamlet of Seasalter, and thence winds inland. Here the approach to Whitstable is heralded by the notice-boards of the “Bolingbroke Building Estate,” a would-be suburb that appears by no means to have attained success. It is one of the very many attempts, so curiously characteristic of these speculative and impatient times of ours, to discount the future; to make a place, ad hoc, instead of letting it gradually develop, in response to requirements. The essential difference is that in other times places grew by gradual accretion of population. The population grew, and the houses increased gradually to meet its needs; but in this present era of “building estates” on the edges of towns, it is the speculative greed of landowners that seeks to build or let on building lease, and it is the public which is coy. The imaginations of landowners riot so freely on the alluring prospect of ground-rents that there is nowadays scarce a seaside town whose outskirts are not rendered squalid and utterly detestable with projected roads that are grass-grown failures, and with notice-boards in various stages of abject decay, offering “desirable sites” whose desirability appears to be more evident to the vendors than to purchasers. Here, at the approach to Whitstable, notice-boards make what appear to be splendid offers, “Title-free, rates-free, tithe-free”—everything, it seems, but rent-free; and yet the “Bolingbroke Building Estate” has not resolved into much more than a waste of scrubby pasture, dotted plentifully with sign-posts marking imaginary streets and avenues with the most grandiloquent names: Valkyrie Avenue, Medina Road, Wauchope Avenue, and so forth. One would conclude, not merely that the ground is not “ripe for building,” but that it has not even blossomed.
Having successfully passed the attractions of “Ye Olde Sportsman,” the “Blue Anchor,” the “Jolly Sailor,” and finally the “Rose in Bloom” and the “Two Brewers,” we come into Whitstable.
Domesday Book, which mentions “Seseltre,” says nothing of Whitstable, but there was then a “Hundred of Whitstapele,” a division even then of ancient standing. The name was, in its origin, evidently that of some prominent white pole, or post, or even of some white church-tower; for the word “stapol” means any of these; surviving in modern English as “steeple.” But no one will ever know what that object really was from which, in such roundabout fashion, the town of Whitstable derives its name.
It is, at first sight, a singularly unattractive place; and the more you see of it, the less you like it. The streets are narrow and mean, without the saving grace of picturesqueness, and the sea-front adds to the squalor by being occupied by the railway-station and a very coaly dock.
Having thus successfully taken away the character of Whitstable, I will now address myself to the oyster fishery.
There are numerous conflicting accounts of the reason for Julius Cæsar’s invasion of Britain. Some historians consider he was impressed with the riches of the country in gold and skins, and some—with clearer vision, no doubt—are of opinion that he was actuated by sheer lust of conquest. Whitstable, however, is earnestly of opinion that Cæsar’s coming was entirely and exclusively prompted by an appetite for “Whitstable natives.” It is a flattering belief. At any rate, the “Rutupine oysters” (the “natives” in question) were at that time high in favour at Rome, and continued so with all the Roman emperors; so that one instinctively associates “oyster” and “emperor” in indissoluble company.
No one will ever discover the origin of oyster-eating. The eating of the first must have been a thrilling experiment, as James the First declared. “He was a very valiant man,” said our British Solomon, “who first ventured upon the eating of oysters.”
One can imagine that man, faced with the dilemma of starving or being poisoned, making the awful experiment. Whoever he was, or whenever he flourished, he merits the gratitude of that portion of the world which eats oysters.
Speaking for myself, and those of my fellow men who are illogical enough not to like oysters—never having tried them, and never intending to do so—I am quite cold upon the subject, and therefore am inclined the more to applaud Seneca, who, austere philosopher that he was, described the oyster as “a thing that cannot be called food,” but an abstruse luxury, “a provocative of appetite, causing those who are already full to eat more.” Thus he dismisses oyster-eaters to the cold shades of contempt occupied by such people as those who take bitters and wash themselves out with table-waters. But Seneca himself was an oyster-eater, and spoke, as your true philosopher should speak, at first-hand knowledge.
The Rutupine oyster of Roman times still remains, as the “Whitstable native” of our own day, the prime favourite, and the cultivation of him here employs some three thousand people. We shall see the fishing-grounds to better advantage on having left Whitstable behind and ascending the cliffs of Tankerton. They are not lofty cliffs, but they do assuredly command a fine view, out over this shallow sea at the entrance of the Swale. There, where at low water you perceive the long “Street Stones” stretching out to sea, many of the eighty-five or more of the Whitstable oyster-fleet will, at the beginning of August, when the season begins, generally be seen going to their work of dredging up the young oysters, so far away as Margate, presently to return with the spoils of their dredge-nets, for laying down in these Whitstable grounds. Others are engaged in dredging for the mature oysters, ready for the market. It takes seven years for the Whitstable natives to reach maturity, and they do so only to perfection in this patch of shallow water, some two miles square. There are many theories to account for the especial virtues that reside in these exceptionally favoured waters; but the generally received explanation of the undoubted fact is that the shallowness of the water permits it to be readily warmed by the sun, and that the streams descending from the land keep the sea-bottom free from mud. The Colchester native, from the shores of Essex, has a great reputation, but he is often dredged up and taken to finally mature in Whitstable waters.