THE OYSTER.
Oysters have been under culture longer than any other water creature. A simple type of cultivation, with the formation of artificial beds, flourished in China at a very remote period. In-Italy oyster culture began about 100 B.C. They are among the most extensively eaten of all sea foods, and the oyster fisheries in 35 countries employ 150,000 men and women. Varying greatly in size, shape, habits, flavour and food value, there are about 100 different varieties of oysters. Its soft body- is attached to the shell by a stout muscle, which extends from one valve, or half of shell, through the animal's body to the other valve, and enables the oyster to close its shell tightly. Throughout its life the oyster by hordes of enemies. Many young swimming oysters are consumed by the adults and by the fishes. Sometimes starfish, moving over the bottom of the sea in great armies, destroy several hundred thousand bushels of marketable oysters in a season.
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Bibliographic details
Auckland Star, Volume LXVI, Issue 224, 21 September 1935, Page 7 (Supplement)
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163THE OYSTER. Auckland Star, Volume LXVI, Issue 224, 21 September 1935, Page 7 (Supplement)
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