OYSTER CULTURE IN ITALY. 691 



why not apply them upon our Mediterranean shores ? 

 They might be speedily tested at little expense, and if 

 found imperfect in any way they could be quickly improved, 

 just as were the oyster-cultural processes brought from 

 Fusaro by M. Coste. 



Let it not be forgotten that the number of fish brought 

 to our market is constantly diminishing. A part of the 

 north of France is dependent upon foreign countries for 

 its fishery supplies ; in the south, fish of fine quality would 

 be unknown if the coasts of Corsica and Sardinia, which 

 are still prosperous, did not furnish their quota. The 

 native fishery is insufficient to satisfy the demands of a 

 market which increases day by day, in proportion as rail- 

 road communication becomes more extended. It can with 

 great difficulty furnish Paris with little more than half the 

 fish consumed there, and still fresh sea-fish are considered 

 the favourite article of food ; a gale of wind is sufficient to 

 deprive Paris of its supply.* It is apprehended on all 

 sides that the time will arrive when fish, other than pre- 

 served fish, will be a luxury which the rich alone can 

 afford. This situation demands a prompt remedy. It has 

 seemed to be my duty to point out where it might be 

 found. 



In an exceedingly kind letter I have just received from 

 Prof. Arthur Issel, who is one, if not the greatest authority 

 on ostra-culture in Italy, in which he tells me that since his 

 last publication two new establishments have been founded 

 in Italy for the rearing of oysters, one at Venice, under the 

 supervision of Conte Alesandro Ninni, the other at La 

 Spezzia, with which Prof. David Carazzi is occupied. In 



* Maxime du Camp, loc, cit. 



