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 But it wants a shell!'

Just so. As far as the supply will go, we buy up old shells from dustyards and use them; but most of them are damaged by previous opening, so we make the bulk of our shells, and they're a good deal more natural than the real ones. They're made of lime.'

All alike?'

Not in the least. You see, we have some thousands of moulds, every one differing slightly from the rest. There's a special department for hingeing together. We had some trouble to find a substance for the hinge; but at last one of our chemists hit on a way of subjecting old hide-scraps to a peculiar process, and that did the thing. The mother-of-pearl is made of a sort of soft glass, somewhat after the appearance of Venetian glass, and put on the shell hot. Lastly, the oyster is attached to the shells by its cartilage; a little liquor is put in, and the shells are closed up.'

But surely people must observe that they are not alive?' we said. 'For instance, they can't open their shells!'

That's just where you're astray,' replied the General. "Owing to the mechanical action of salt upon the composition of the cartilage, the oyster opens when placed in salt water. Iron, however, exercises an electro-magnetic influence upon the composition forming the body of the bivalve, causing a sudden contraction—so that, on a knife being introduced into the shell, the latter closes in the most natural way. We manufacture pearls on the premises, and advertise that one oyster in every gross taken from our beds contains a pearl of more or less value; and there's a greater demand for our oysters than for any others in the world. Our oyster beds are way down along the coast, about ten miles off; and are inspected by thousands yearly. Taste this egg.'

He took up a fine specimen of a new-laid egg, and proceeded to break it into a glass. It was a delightful egg. 'That's our latest pattern of egg,' explained the General. 'You perceive that it has three lines around it, where the substance of the shell is weaker than elsewhere; the lines near each end enable a person about to consume the egg in a boiled state to easily cut off the top or bottom with a knife, or run his nail around it; while the line about the middle greatly assists cooks in breaking it into a basin. There is also a thin spot at either end, to facilitate sucking. These eggs are always new-laid; we send tons to Europe, particularly to Great Britain, where ours are the only fresh eggs they ever get.'