Oysters

A bivalve having an irregular shell attached by hinges, and having an oblong, grooved indent across. It is headless, toothless and sexless; it cannot live out of water, and is specially fond of the mouths of rivers. The fishing begins in September, and finishes in the latter part of April; in all the intervening months, or those containing no letter R in their names, the oysters are replaced by Little Neck clams. Fresh oysters are easier digested in the raw state than when cooked, for the heat hardens them while the sea water in the raw ones facilitates digestion. Oysters contain plenty of water, very little solid animal matter, a great deal of lime and sulphate of iron, osmazome and gelatin. These bivalves agree with worn-out constitutions, but should be eaten very fresh. Like certain fishes, oysters contain phosphorus.