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Preface ix
Terms and definitions xi
v
vi Contents
ix
x Preface
xi
xii Terms and definitions
Sources
IEV: International Electrotechnical Vocabulary
EN 61140: IEC 61140:2016 Protection against electric shock—Common aspects
for installation and equipment
IEC 61008-1: IEC 61008-1:2010 Residual current operated circuit-breakers
without integral overcurrent protection for household and similar uses (RCCBs)—
Part 1: General rules
IEC 60755: IEC 60755:2017 General safety requirements for residual current
operated protective devices
IEC 62955: IEC 62955:2018 Residual direct current detecting device
(RDC-DD) to be used for mode 3 charging of electric vehicles
EN 62606: IEC 62606:2013 General requirements for arc fault detection devices
HD 639 S1: HD 639 S1:2002 Electrical accessories—Portable residual current
devices without integral overcurrent protection for household and similar use (PRCDs)
IEC 62020-1: IEC 62020-1:2020 Electrical accessories—Residual current mon-
itors (RCMs)—Part 1: RCMs for household and similar uses
IEC 62640: IEC 62640:2011 Residual current devices with or without overcurrent
protection for socket-outlets for household and similar uses
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body, but when the blood reaches the gills the action of the secretion
cells causes the blue tint to be restored. The fact that the colour is
rather green than blue in the gills, which are yellowish brown, is due
to certain optical conditions.
Not till the young white oyster has been steeped for several years
in the muddy waters of the ‘claires’ does it acquire the proper tint to
qualify it for the Parisian restaurant. The ‘claires’ are each about 100
feet square, surrounded by low broad banks of earth, about 3 feet
high and 6 feet thick at the base. Before the oysters are laid down,
the gates which admit the tide are carefully opened and shut a great
many times, in order to collect a sufficient amount of the Navicula.
When this is done, the beds are formed, and are not again
overflowed by the sea, except at very high tides. The oysters are
shifted from one ‘claire’ to another, in order to perfect the ‘greening’
process. About fifty million of these ‘huitres de Marennes’ are
produced annually, yielding a revenue of 2,500,000 francs.
It appears, from the experience of one of the most enthusiastic of
French oyster-growers (Dr. Kemmerer), that oysters grow best in
muddy water, and breed best in clear water. Thus the open sea is
the place where the spat should fall and be secured, and, as soon as
it is of a suitable size, it should be transferred to the closed tank or
reservoir, where it will find the quiet and the food (confervae,
infusoria, minute algae) which are so requisite for its proper growth.
In muddy ground the animal and phosphorous matter increases, and
the flesh becomes fatter and more oily. A sudden change from the
clear sea-water to the muddy tank is inadvisable, and thus a series
of shiftings through tanks with water of graduated degrees of
nourishment is the secret of proper oyster cultivation.
The American oyster trade is larger even than the French. The
Baltimore oyster beds in the Chesapeake River and its tributaries
cover 3000 acres, and produce an annual crop of 25 million bushels,
as many as 100,000 bushels being sometimes taken from
Chesapeake Bay in a single day. Baltimore is the centre of the tinned
oyster trade, while that in raw oysters centres in New York. Most of
the beds whose produce is carried to New York are situated in New
Jersey, Connecticut, Delaware, or Virginia. The laws of these states
do not allow the beds to be owned by any but resident owners, and
the New York dealers have consequently to form fictitious
partnerships with residents near the various oyster beds, supply
them with money to buy the beds and plant the oysters, and then
give them a share in the profits. It has been estimated that from the
Virginia beds 4,000,000 bushels of oysters are carried every year to
Fair Haven in New England, 4,000,000 to New York, 3,000,000 to
Providence, and 2,000,000 each to Boston, Philadelphia, and
Baltimore. The American ‘native’ (O. virginica) is a distinct species
from our own, being much larger and longer in proportion to its
breadth; it is said to be also much more prolific.
According to Milne-Edwards,[222] in the great oyster parks on the
coasts of Calvados, the oysters are educated to keep their shells
closed when out of water, and so retain water enough inside to keep
their gills moist, and arrive at their destination in good condition. As
soon as an oyster is taken out of the sea, it closes its shells, and
keeps them closed until the shock of removal has passed away, or
perhaps until the desirability of a fresh supply of water suggests
itself. The men take advantage of this to exercise the oysters,
removing them from the sea for longer and longer periods. In time
this has the desired effect; the well-educated mollusc learns that it is
hopeless to ‘open’ when out of the water, and so keeps his shell
closed and his gills moist, and his general economy in good
condition.
Oysters have been known to live entirely out of water for a
considerable time. Prof. Verrill once noticed[223] a large cluster of
oysters attached to an old boot, hanging outside a fish-shop in
Washington. They had been taken out of the water on about 10th
December, and on 25th February following some of the largest were
still alive. It was noticed that all those which survived had the hinge
upward and the ventral edge downward, this being the most
favourable position possible for the retention of water within the gill-
cavity, since the edge of the mantle would pack against the margins
of the shell, and prevent the water from leaking away.
Such a succulent creature as the oyster has naturally many
enemies. One of the worst of these is the ravenous Starfish, or Five-
finger. His omnivorous capacities are well described by a clever
writer and shrewd observer of nature: “Here is one doubled up like a
sea-urchin, brilliant of hue, and when spread out quite 16 inches in
diameter; where, and oh where, can you obtain a prey? The hoe we
carry is thrust out and the mass dragged shorewards, when the
rascal disgorges two large dog-whelks he has been in the process of
devouring. We feel a comfortable glow of satisfaction to think that
this enemy of our oyster-beds is also the enemy of our other enemy,
this carnivorous borer. Here, quite close alongside, is another, only
inferior in size, and we drag him ashore likewise, to find that the
fellow has actually had the courage and audacity to suck the
contents out of a large horse-mussel (Modiola), the strong muscle
alone remaining undevoured. We proceed along but a short way
when we meet with still another in the curled-up condition in which
they gorge themselves, and as we drag it shorewards the shell of a
Tapes pullastra drops from the relaxing grasp of the ogre. Slowly the
extended stomach returns to its place, and the monster settles back
to an uncomfortable after-dinner siesta on an exposed boulder; for
the starfish wraps its turned-out stomach around the prey it has
secured, in place of attempting to devour the limey covering in which
most of its game is protected. Once the mouth of the shell is
enclosed in the stomach of the starfish, the creature soon sickens,
the hinge-spring relaxes its hold, and the shell opening permits the
starfish to suck out the gelatinous contents, and cast free the
calcareous skeleton.”[224]
According to other observers the starfish seizes the oyster with
two of his fingers, while with the other three he files away the edge of
the flat or upper valve until the points of contact with the round valve
are reduced almost to nothing; then he can introduce an arm, and
the rest is easy work. Others suggest that the starfish suffocates the
oyster by applying two of its fingers so closely to the edge of the
valves that the oyster is unable to open them; after a while the vital
powers relax and the shell gapes. The Rev. J. G. Wood holds[225]
that the starfish pours a secretion from its mouth which “paralyses
the hinge muscle and causes the shell to open.” Sometimes in a
single night a whole bed of oysters will be totally destroyed by an
invasion of starfish. Another dreaded enemy is the ‘whelk,’ a term
which includes Purpura lapillus, Murex erinaceus, Buccinum
undatum, and probably also Nassa reticulata. All these species
perforate the shell with the end of their radula, and then suck out the
contents through the neatly drilled hole. Skate fish are the cause of
terrible destruction in the open beds, and a scarcely less dangerous
visitant is the octopus. Crabs crush the young shells with their claws,
and are said to gather in bands and scratch sand or mud over the
larger specimens, which makes them open their shells. Yet another,
and perhaps unconscious, foe is found in the common mussel, which
takes up room meant for the young oysters, grows over the larger
individuals, and harbours all sorts of refuse between and under its
closely packed ranks. Cliona, a parasitic sponge, bores in between
the layers of the oyster’s shell, pitting them with tiny holes
(corresponding to its oscula), and disturbing the inmate, who has
constantly to construct new layers of shell from the inside. Weed,
annelids, ‘blubber,’ shifting sand or mud, sewage or any poisoning of
the water, are seriously harmful to the oyster’s best interests. A very
severe winter is often the cause of wholesale destruction in the beds.
According to the Daily News of 26th March 1891, the Whitstable
oyster companies lost property to the value of £30,000 in the
exceptionally cold winter of 1890–91, when, on the coast of Kent, the
surface temperature of the sea sank below 32°, and the advancing
tide pushed a small ice-floe before it. Two million oysters were laid
down in one week of the following spring, to make up for the loss.
During the severe winter of 1892–93 extraordinary efforts were made
at Hayling I. to protect the oysters from the frost. Twenty million
oysters were placed in ponds for the winter, and a steam-engine was
for days employed to keep the ponds thawed and supplied with
water, while large coal and coke fires were kept burning at the edge
of the ponds.[226] On the other hand, the unusually warm and sunny
summer of 1893 is said to have resulted in the finest fall of spat
known in Whitstable for fifty years.[227]
The reproductive activity of the oyster is supposed to commence
about the third year. Careful research has shown[228] that the sexes
in the English oyster are not separate, but that each individual is
male as well as female, producing spermatozoa as well as ova in the
same gland. Here, however, two divergent views appear. Some
authorities hold that the oyster does not fecundate its own eggs, but
that this operation is performed by spermatozoa emitted by other
specimens. It is believed that, in each individual, the spermatozoa
arrive at maturity first, and that the ova are not produced until after
the spermatozoa have been emitted; thus the oyster is first male and
then female, morphologically hermaphrodite, but physiologically
unisexual. Others are of opinion that the oyster does fecundate its
own eggs, ova being first produced, and passed into the
infrabranchial chamber—the ‘white-sick’ stage—and then, after an
interval, spermatozoa being formed and fecundating these ova—the
‘black-sick’ stage. In this latter view the oyster is first female and
then male, and is, both morphologically and physiologically,
hermaphrodite. The old view, that ‘black-sick’ oysters are the male,
and ‘white-sick’ the female, is therefore quite incorrect.
The ova, in their earliest stage, consist of minute oval clusters of
globules floating in a transparent mucus. They pass from the ovary
into the gills and folds of the mantle, and are probably fecundated
within the excretory ducts of the ovary, before arriving in the mantle
chamber. In this stage the oyster is termed ‘white-sick.’ In about a
fortnight, as the course of development proceeds, the fertilised ova
become ciliated at one end (the so-called veliger stage, p. 131), and
soon pigment appears in various parts of the embryos, giving them a
darker colour, which varies from grayish to blue, and thus the white-
sick oyster becomes ‘black-sick.’ When the black spat emerge, they
are still furnished with cilia for their free-swimming life. This is of very
short duration, for unless the embryo finds some suitable ground on
which to affix itself within forty-eight hours, it perishes. As the spat
escapes from the parent oyster, which slightly opens its valves and
blows the spat out in jets, it resembles a thick cloud in the water, and
is carried about at the mercy of wind and tide. April to August are the
usual spawning months, warm weather being apparently an absolute
necessity to secure the adhering of the spat. A temperature of 65° to
72° F. seems requisite for their proper deposit. Thus on a fine, warm
day, with little wind or tide running, the spat will fall near the parents
and be safely secured, while in cold, blustering weather it will
certainly be carried off to a distance, and probably be altogether lost.
The number of young produced by each individual has been
variously estimated at from 300,000 to 60,000,000. Either extreme
seems enormous, but it must be remembered that besides climatal
dangers, hosts of enemies—other Mollusca, fish, and Crustacea—
beset the opening career of the young oyster.
As soon as the spat has safely ‘fallen,’ it adheres to some solid
object, and loses the cilia which were necessary for its swimming
life. It begins to grow rapidly, increasing from about 1/20 inch in
diameter to about the size of a threepenny piece in five or six
months, and in a year to one inch in diameter. Roughly speaking, the
best guide to an oyster’s age is its size; it is as many years old as it
measures inches across.
The oyster is at its prime at the age of five; its natural life is
supposed to be about ten years. The rings, or ‘shoots’ on a shell are
not—as is frequently supposed—marks of annual growth; cases
have been noticed where as many as three ‘shoots’ were made
during the year.
An oyster is furnished, on the protruding edges of the mantle, with
pigmented spots which may be termed ‘visual organs,’ though they
hardly rise to the capacities and organisation of real ‘eyes.’ But there
is no doubt that they are sufficiently sensitive to the action of light to
enable the oyster to apprehend the approach of danger, and close
his doors accordingly. ‘How sensitive,’ notes Mr. W. Anderson Smith,
[229] ‘the creatures are to the light above them; the shadow of the
iron as it passes overhead is instantaneously noted, and snap! the
lips are firmly closed.’
The geographical distribution of Ostrea edulis extends from
Tränen, in Norway, close to the Arctic circle, to Gibraltar and certain
parts of the Mediterranean, Holland, and N. Germany to Heligoland,
and the western shores of Sleswick and Jutland. It occurs in Iceland,
but does not enter the Baltic, where attempts to colonise it have
always failed. Some authorities regard the Mediterranean form as a
distinct species.
The literature of oyster-cookery may be passed over in silence.
The curious may care to refer to M. S. Lovell’s Edible British
Mollusks, where no less than thirty-nine different ways of dressing
oysters are enumerated. It may, however, be worth while to add a
word on the subject of poisonous oysters. Cases have been known
where a particular batch of oysters has, for some reason, been fatal
to those who have partaken of them. It is possible that this may have
been due, in certain instances, to the presence of a superabundance
of copper in the oysters, and there is no doubt that the symptoms
detailed have often closely resembled those of copper poisoning.
Cases of poisoning have occurred at Rochefort through’ the
importation of ‘green oysters’ from Falmouth. It would no doubt be
dangerous ever to eat oysters which had grown on the copper
bottom of a ship. But copper is present, in more or less minute
quantities, in very many Mollusca, and it is more probable that a
certain form of slow decomposition in some shell-fish develops an
alkaloid poison which is more harmful to some people than to others,
just as some people can never digest any kind of shell-fish.[230]
These alkaloid developments from putrescence are called
ptomaines. In confirmation of this view, reference may be made to a
case, taken from an Indian Scientific Journal, in which an officer, his
wife, and household ate safely of a basket of oysters for three days
at almost every meal. The basket then passed out of their hands, not
yet exhausted of its contents, and a man who had already eaten of
these oysters at the officer’s table was afterwards poisoned by some
from the same basketful.
The cultivation of the common mussel (Mytilus edulis L.) is not
practised in this country, although it is used as food in the natural
state of growth all round our coasts. The French appear to be the
only nation who go in for extensive mussel farming. The principal of
these establishments is at a little town called Esnaudes, not far from
La Rochelle, and within sight of the Ile de Ré and its celebrated
oyster parks. The secret of the cultivation consists in the
employment of ‘bouchots,’ or tall hurdles, which are planted in the
mud of the fore-shore, and upon which the mussel (la moule, as the
French call it) grows. The method is said[231] to have been invented
as long ago as 1235 by a shipwrecked Irishman named Walton. He
used to hang a purse net to stakes, in the hope of capturing sea
birds. He found, however, that the mussels which attached
themselves to his stakes were a much more easily attainable source
of food, and he accordingly multiplied his stakes, out of which the
present ‘bouchot’ system has developed. The shore is simply a
stretch of liquid mud, and the bouchots are arranged in shape like a
single or double V, with the opening looking towards the sea. The
fishermen, in visiting the bouchots, glide about over the mud in
piroques or light, flat-bottomed boats, propelling them by shoving the
mud with their feet. Each bouchot is now about 450 yards long,
standing 6 feet out of the mud, making a strong wall of solid basket-
work, and as there are altogether at least 500 bouchots, the total
mussel-bearing length of wall is nearly 130 miles.
The mussel-spat affixes itself naturally to the bouchots nearest the
sea, in January and February. Towards May the planting begins. The
young mussels are scraped off these outermost bouchots, and
placed in small bags made of old canvas or netting, each bag
holding a good handful of the mussels. The bags are then fastened
to some of the inner bouchots, and the mussels soon attach
themselves by their byssus, the bag rotting and falling away. They
hang in clusters, increasing rapidly in size, and at the proper time are
transplanted to bouchots farther and farther up the tide level, the
object being to bring the matured animal as near as possible to the
land when it is time for it to be gathered. This process, which aims at
keeping the mussel out of the mud, while at the same time giving it
all the nutrition that comes from such a habitat, extends over about a
year in the case of each individual. Quality, rather than quantity, is
the aim of the Esnaudes boucholiers. The element of quantity,
however, seems to come in when we are told that each yard of the
bouchots is calculated to yield a cartload of mussels, value 6 francs,
and that the whole annual revenue is at least £52,000.
In this country, and especially in Scotland, mussels are largely
used as bait for long-line fishing. Of late years other substances
have rather tended to take the place of mussels, but within the last
twenty years, at Newhaven on the Firth of Forth, three and a half
million mussels were required annually to supply bait for four deep-
sea craft and sixteen smaller vessels. According to Ad. Meyer,[232]
boughs of trees are laid down in Kiel Bay, and taken up again, after
three, four, or five years, between December and March, when they
are found covered with fine mussels. The boughs are then sold, just
as they are, by weight, and the shell-fish sent into the interior of
Germany.
Mussels are very sensitive to cold weather. In 1874, during an
easterly gale, 195 acres of mussels at Boston, in Lincolnshire, were
killed in a single night. They soon affix themselves to the bottom of
vessels that have lain for any length of time in harbour or near the
coast. The bottom of the Great Eastern steamship was at one time
so thickly coated with mussels that it was estimated that a vessel of
200 tons could have been laden from her. In some of our low-lying
coast districts mussels are a valuable protection against inundation.
“An action for trespass was brought some time ago for the purpose
of establishing the right of the lord of the manor to prevent the
inhabitants of Heacham from taking mussels from the sea-shore.
The locality is the fore-shore of the sea, running from Lynn in a
north-westerly direction towards Hunstanton in Norfolk; and the
nature of the shore is such that it requires constant attention, and no
little expenditure of money, to maintain its integrity, and guard
against the serious danger of inundations of the sea. Beds of
mussels extend for miles along the shore, attaching themselves to
artificial jetties running into the sea, thereby rendering them firm, and
thus acting as barriers against the sea [and as traps to catch the silt,
and thus constantly raise the level of the shore]. Therefore, while it is
important for the inhabitants, who claim a right by custom, to take
mussels and other shell-fish from the shore, it is equally important for
the lord of the manor to do his utmost to prevent these natural
friends of his embankments and jetties from being removed in large
quantities.”[233]
The fable that Bideford Bridge is held together by the byssi of
Mytilus, which prevent the fabric from being carried away by the tide,
has so often been repeated that it is perhaps worth while to give the
exact state of the case, as ascertained from a Town Councillor. The
mussels are supposed to be of some advantage to the bridge,
consequently there is a by-law forbidding their removal, but the
corporation have not, and never had, any boat or men employed in
any way with regard to them.
Poisoning by mussels is much more frequent than by oysters. At
Wilhelmshaven,[234] in Germany, in 1885, large numbers of persons
were poisoned, and some died, from eating mussels taken from the
harbour. It was found that when transferred to open water these
mussels became innocuous, while, on the other hand, mussels from
outside, placed in the harbour, became poisonous. The cause
obviously lay in the stagnant and corrupted waters of the harbour,
which were rarely freshened by tides. It was proved to demonstration
that the poison was not due to decomposition; the liver of the
mussels was the poisonous part. In the persons affected, the
symptoms were of three kinds, exanthematous (skin eruptions),
choleraic, and paralytic. Cases of similar poisoning are not
unfrequent in our own country, and the circumstances tend to show
that, besides the danger from mussels bred in stagnant water, there
is also risk in eating them when ‘out of season’ in the spawning time.
Whelks are very largely employed for bait, especially in the cod
fishery. The whelk fishery in Whitstable Bay, both for bait and for
human food, yields £12,000 a year. Dr. Johnston, of Berwick,
estimated that about 12 million limpets were annually consumed for
bait in that district alone. The cockle fishery in Carmarthen Bay
employs from 500 to 600 families, and is worth £15,000 a year, that
in Morecambe Bay is worth £20,000.
Cultivation of Snails for Food; Use as Medicine.—It was a
certain Fulvius Hirpinus who, according to Pliny the elder,[235] first
instituted snail preserves at Tarquinium, about 50 b.c. He appears to
have bred several species in his ‘cochlearia,’ keeping them separate
from one another. In one division were the albulae, which came from
Reate; in another the ‘very big snails’ (probably H. lucorum), from
Illyria; in a third the African snails, whose characteristic was their
fecundity; in a fourth those from Soletum, noted for their ‘nobility.’ To
increase the size of his snails, Hirpinus fed them on a fattening
mixture of meal and new wine, and, says the author in a burst of
enthusiasm, ‘the glory of this art was carried to such an extent that a
single snail-shell was capable of holding eighty sixpenny pieces.’
Varro[236] recommends that the snaileries be surrounded by a ditch,
to save the expense of a special slave to catch the runaways. Snails
were not regarded by the Romans as a particular luxury. Pliny the
younger reproaches[237] his friend Septicius Clarus for breaking a
dinner engagement with him, at which the menu was to have been a
lettuce, three snails and two eggs apiece, barley water, mead and
snow, olives, beetroot, gourds and truffles, and going off somewhere
else where he got oysters, scallops, and sea-urchins. In Horace’s
time they were used as a gentle stimulant to the appetite, for