OYSTER CULTURE IN ITALY. 687 



with fresh water. The soil is rich in lime, and shell-fish of 

 all kinds abound. But the level of Lake Leucate is not 

 always constant ; according as there is a drought or freshet 

 its extent varies from six to eight thousand hectares 

 (15,000 and 20,000 acres). It would, therefore, be neces- 

 sary to take every precaution to prevent the inconveniences 

 that would result to the oyster culturists from the changes 

 in level. 



Retracing my steps I will pass abruptly from the shore 

 of Languedoc to that of the farther Provence. I will 

 mention, as a reminder merely, the gulf of Saint-Tropez, 

 where M. Coste made unsuccessful attempts, which may 

 be tried again some day. Then I will stop at a little 

 station which I particularly noticed in the course of my 

 mission, and which seemed to me to unite all the natural 

 conditions desirable for new and decisive experiments in 

 oyster culture in the Mediterranean, namely, the bay of 

 Agay. It is not surprising that it had escaped the attention 

 of M. Coste in his explorations, for at that time it was far 

 removed from all lines of communication, and frequented 

 only by the fishermen of that section, or visited by 

 barques in distress. Now it is on the line of the railway 

 that connects Marseilles with Genoa. The water of the 

 bay of Agay extends into a locality where it is protected 

 from the north-west and north winds. As it communicates 

 with the sea through a narrow entrance it is likewise 

 protected on that side from the south winds, which are so 

 terrible in autumn. A stream brings into it a tribute of 

 fresh water, thus increasing the chances of success. An 

 experiment made at a given point in the bay of Agay, with 

 selected oysters, suited to the nature of the water, a pare 

 well arranged, well kept, and well watched, an experienced 

 man to follow up with attention and perseverance the 



