Oyster fishing is pursued in different ways, in different countries. Around Minorca the diver descends with a hammer in his hand to knock the oysters from the rocks, and brings up generally a dozen or more with each descent. On the English and French coasts the dredge is used. This method is very destructive, since it tears the large and small together from their native spot, and buries many also in the mud. Oysters, as we know them, are of convenient size for making a mouthful; the largest may have to be separated into parts before a delicate person can swallow them, but it is only the largest which have to be submitted to this process, and your real oyster lover has too tender a regard for his favorite mollusk to so maltreat it. On the coast of Coromandel, however, the oysters grow to be as big as soup plates, and larger, the shells of some of them measuring almost two feet across. These shells are frequently used in the Catholic churches of Europe to contain the holy water, placed near the door for the use of the faithful, and are quite as large as big hand basins. A half-dozen such oysters on the half-shell, would make a feast even for the most voracious oyster eater.
The oyster beds on the coast of the United States are generally in so shallow water that they can be readily reached with rakes furnished with handles fifteen to twenty feet long. A pair of these are mounted like a gigantic pair of scissors, the pivot being nearer the rakes than the other end of the poles. Taking an end of one of these poles in each hand, the fisherman sinks it to the bottom, opens it, and moves the handles until a supply of oysters is scraped up between the rakes. Then pulling up the instrument, he empties the oysters into the bottom of his boat, and uses his rakes again. Millions of dollar's worth of oysters is thus fished every year, and fleets of small sailing ships are constantly engaged in the traffic along the coast.
To an European, the American oyster at first appears enormous, compared with those he is accustomed to. Their flavor also is different; they have not a peculiar coppery taste to which he is accustomed, and which most Americans in Europe dislike at first. A little practice, however, soon enables the European to recognize the merit of our oysters, and they become very fond of them. Both Thackaray and Dickens, during their visits to this country, were loud in their praises of the excellence of the oysters.
DREDGING FOR OYSTERS.
The pearl oyster (Meleagrina margaritifera), is one of the most interesting and valuable of the varieties of the oyster. The pearls are formed of the same substance which lines the shells of so many shell-fish, and which as nacre, or mother of pearl, is so well known for its iridescent beauty. It is deposited by the animal in very thin layers, and it is the interference of the rays of light in their reflection from this varying surface which produces the phenomena of iridescence. It is easy for any one to satisfy himself of this. Press a piece of wax upon a piece of mother of pearl, or any other iridescent body, and the surface of the wax when removed will itself appear iridescent. It has reproduced the fine lines of the iridescent body. Soap bubbles, being formed of films of the soapy water, attain their brilliant coloring from the same cause. Brass buttons were once fashionable which showed the same colors. They were made by having the polished surface ruled with microscopically fine lines. It was, however, so costly to make them, they cost a guinea each, that they were soon abandoned.
A SHELL CONTAINING CHINESE PEARLS.