Many other parts of America besides the New York district are famous for oysters; and in some parts of the American Continent they grow to a very large size. So important, in fact, do the Americans consider the oyster, that it has been the subject of innumerable “messages” by Governors, Vice-Presidents, heads of departments, etc.—the last we have seen being that of Governor Wise to the Legislature of Virginia. According to that gentleman’s estimate, Virginia possesses an area of about 1,680,000 acres of oyster-beds, containing about 784,000,000 of bushels of that one mollusc. It is estimated by some naturalists that the oyster spawns at least 3,000,000 annually; yet, notwithstanding this enormous productive power, and the vast extent of oyster-beds in this one state, there is danger, the governor tells us, of the oyster being exterminated, unless measures are taken to prevent their being dredged at improper seasons of the year. Governor Wise proposes to confine the oyster-catching business to citizens of the state exclusively, and to charge three cents a bushel for all the oysters taken, which he estimates would yield an annual revenue of 480,000 dollars. The governor is of opinion that the oyster-banks so regulated will pay a better bonus to the state than paper-money banks, and regards them as a richer source of profit than either gold, iron, or copper mines. Another of the American States may be mentioned for its oyster wealth. The seabord of Georgia is famed for its immense supplies of that mollusc, great breakwaters being formed by oysters, which keep off the sea from the land; in fact all over America the oyster is to be found in great abundance. In New York and other cities evidences are to be seen on all sides of the love of the people for this favourite mollusc. Oyster-saloons abound in all the principal streets, and each one appears to do more business than its neighbour. In these saloons—most of which, though handsomely fitted up, are situated underground in the basement of some of the great mercantile establishments for which the chief cities of the Union are famed—the cooking of oysters is carried on at all hours, and in all modes. A writer who has described the traffic says: “Oysters pickled, stewed, baked, roasted, fried, and scolloped; oysters made into soups, patties, and puddings; oysters with condiments and without condiments; oysters for breakfast, dinner, and supper; oysters without stint or limit—fresh as the pure air, and almost as abundant—are daily offered to the palates of the Manhattanese, and appreciated with all the gratitude which such a bounty of nature ought to inspire.” So much for America. CHAPTER IX. OUR SHELL-FISH FISHERIES.