The Harvest of the Sea: A contribution to the natural and economic history of the British food fishesBertram, James Glass
Science
The Harvest of the Sea: A contribution to the natural and economic history of the British food fishes
Bertram, James Glass
Fish culture; Fisheries -- Great Britain; Fishes
Talking is strictly forbidden, so that all the required conversation
is carried on after the manner of the _recitative_ of an opera or
oratorio. An enthusiastic London _litterateur_ and musician, being on
a visit to Scotland, determined to carry back with him, among other
natural curiosities, the words and music of the oyster-dredging song.
But, after being exposed to the piercing east wind for six hours, and
jotting down the words and music of the dredgers, he found it all to
end in nothing; the same words were never used, the words were ever
changing. The oyster-scalps are gone over by the men much in the way
that a field is ploughed by an agricultural labourer, the boat going
and returning until sufficient oysters are secured, or a shift is made
to another bed.
The geographical distribution of oysters is most lavish; wherever there
is a seabord there will they be found. The old stories of ancient
mariners, who sailed the seas before the days of cheap literature, will
be recalled, and their boasted knowledge of the wonders of the fish
world—of oysters that grew on trees, and oysters so large that they
required to be carved just like a round of beef or quarter of lamb. All
these tales were formerly considered so many romances. Who believed
Uncle Jack when he gravely told his wondering nephews about oysters
as large as a soup-plate being found on the coast of Coromandel? But,
nevertheless, Uncle Jack’s stories have been found to be true: there
_are_ large oysters which require carving, and oysters _have_ been
plucked off trees. There are wonderful tales about oysters that have
been taken on the coast of Africa—plucked too from the very trees that
our good, but ignorant, forefathers did not believe in. The ancient
Romans, who knew all the secrets of good living, had the oysters of
all countries brought to their fish-stews, in order that they might
experiment upon them and fatten them for table purposes. Although they
gave the palm to those from Britain, they had a great many varieties
from Africa, and had ingenious modes of transporting them to great
distances which have been lost to modern pisciculturists.
Public-domain text, read in full here on John Shaqi.
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