But what I put first on the list of all the good things of America is its oyster. It is two or three times the size of the European bivalve; I think more tender, and certainly of a more delicate flavour. It has also the great merit of being entirely free from any trace of a coppery taste, which habit and necessity only have brought us to tolerate in our own mollusk. To all its other merits it adds this great one—that it exists in incredible and inexhaustible quantities: and we know that it was abundant in the remote epochs of the past; because on the coasts of the Southern States we find long ridges of its shells, which must have been the slow accumulations of the thousands of years during which some savage race, that has left behind it in these mounds no record of any capacity for improvement or progress, was in the habit of fishing it from the contiguous beds, and leaving its shells on the nearest beach. This race has passed away without having left any record of its existence except these heaps of oyster shells. But the descendants of the oysters they lived upon still exist, and their shells are dispersed, by the aid of the locomotive, over the whole continent. How interesting and suggestive a contrast is here! But to keep to our subject: these oysters exist in such abundance that in the Gulf of Mexico I saw them bailed into the boats as fast as the men who were taking them could work their rakes. There are enough of them taken for a large trade with the towns in the interior, to which they are sent either fresh or in tins. Wherever you go you have them in some form or other—scalloped, stewed, uncooked, or in soup—every day; at some places you see them on the bills of fare for breakfast, dinner, and supper. As on my return to England we were supplied with them throughout the voyage, and as our own oysters have of late been selling at a famine price, I do not see why we should not import a part of our supply from America. As far as I was able to judge from what I saw (my experience was confined to the winter), I thought that in fish we had the advantage of the Americans, both in variety and quality. Their white fish and bass are good. The latter is best when broiled. I mention this as I am not aware that we cook our bass in this way.