Oysters are of various colors; in Spain they are red, in Illyricum of a tawny6 hue7, and at Circeii black, both in meat and shell. But in every country, those oysters are the most highly esteemed8 that are compact without being slimy from their secretions9, and are remarkable10 more for their thickness than their breadth. They should never be taken in either muddy or sandy spots, but from a firm, hard bottom; the meat should be compressed, and not of a fleshy consistence; and the oyster1 should be free from fringed edges, and lying wholly in the cavity of the shell. Persons of experience in these matters add another characteristic; a fine purple thread, they say, should run round the margins11 of the beard, this being looked upon as a sign of superior quality, and obtaining for them their name of “calliblephara.”[159]
Oysters are all the better for travelling and being removed to new waters; thus, for example, the oysters of Brundisium, it is thought, when fed in the waters of Avernus, both retain their own native juices and acquire the flavor of those of Lake Lucrinus. Mucianus, who is really a connoisseur12, says:—“The oysters of Cyzicus are larger than those of Lake Lucrinus, fresher than those of the British coasts,[160] sweeter than those of Medul?, more tasty than those of Ephesus, more plump than those of Lucas, less slimy than those of 179 Coryphas, more delicate than those of Istria, and whiter than those of Circeii.” For all this, however, it is a fact well ascertained13 that there are no oysters fresher or more delicate than those of Circeii, last mentioned.
According to the historians of the expedition of Alexander, there were oysters found in the Indian Sea a foot in diameter:[161] among ourselves, too, the nomenclature of some spendthrift and gourmand14 has found for certain oysters the name of “tridacna,”[162] wishing it to be understood thereby15, that they are so large as to require three bites in eating them. We will take the present opportunity of stating all the medicinal properties that are attributed to oysters. They are singularly refreshing[163] to the stomach, and tend to restore the appetite. Luxury, too, has imparted to them an additional coolness by burying them in snow, thus making a medley16 of the produce of the tops of mountains and the bottom of the sea. Calcined oyster-shells, mixed with honey, are good sprinkled upon burns, and are highly esteemed as a dentifrice.
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1 oyster | |
n.牡蛎;沉默寡言的人 | |
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2 oysters | |
牡蛎( oyster的名词复数 ) | |
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3 exquisite | |
adj.精美的;敏锐的;剧烈的,感觉强烈的 | |
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4 penetrate | |
v.透(渗)入;刺入,刺穿;洞察,了解 | |
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5 swollen | |
adj.肿大的,水涨的;v.使变大,肿胀 | |
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6 tawny | |
adj.茶色的,黄褐色的;n.黄褐色 | |
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7 hue | |
n.色度;色调;样子 | |
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8 esteemed | |
adj.受人尊敬的v.尊敬( esteem的过去式和过去分词 );敬重;认为;以为 | |
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9 secretions | |
n.分泌(物)( secretion的名词复数 ) | |
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10 remarkable | |
adj.显著的,异常的,非凡的,值得注意的 | |
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11 margins | |
边( margin的名词复数 ); 利润; 页边空白; 差数 | |
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12 connoisseur | |
n.鉴赏家,行家,内行 | |
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13 ascertained | |
v.弄清,确定,查明( ascertain的过去式和过去分词 ) | |
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14 gourmand | |
n.嗜食者 | |
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15 thereby | |
adv.因此,从而 | |
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16 medley | |
n.混合 | |
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