Abstract
IT has long been known that oysters, when removed from the sea and kept artificially in shallow pits filled with salt-water, assume a green colour which is or was much thought of by epicures. While this spring at Le Croisic, at the mouth of the Loire, my friend, Dr. Bornet, informed Prof. Lankester and myself that this singular change was particularly observable in the oyster preserves in the neighbourhood, He was at that time at a loss for an explanation, but I have just received a letter from him in which he gives the solution of the problem, and this will I think be so interesting to many of the readers of NATURE, that I have ventured, although without his permission, to communicate it to them.
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DYER, W., D., W. Greening of Oysters. Nature 16, 397 (1877). https://doi.org/10.1038/016397a0
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DOI: https://doi.org/10.1038/016397a0
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