494 OYSTERS, AND ALL ABOUT THEM. 



growth of oysters ; they grow in such localities very quickly, 

 and become saleable in a comparatively short space of 

 time. Dry rocky ground is not so suitable for the young 

 oyster, as it does not find a sufficiency of food upon it, 

 and consequently languishes and dies. Marl is the most 

 esteemed, and on it the oyster is said to become perfect in 

 form and excellent in flavour. In the marl the young 

 oyster finds plenty of food, constant heat, and perfect quiet. 

 Wherever there is mud and sun, there will be found the 

 little molluscs, Crustacea, and swimming infusoria, which 

 are the food of the oyster. The culture of the oyster in 

 the mud-ponds and in the marl a culture which ought 

 some day to become general changes completely its 

 qualities ; the albumen becomes fatty, yellow or green, 

 oily, and of an exquisite flavour. The animal and phos- 

 phorus matter increases, as does the osmozone. This 

 oyster, when fed, becomes exquisite food. In effecting 

 the culture of the sea-shores and of the marl-ponds, I am 

 pursuing a practical principle of great importance, by the 

 conversion of millions of shore oysters, squandered without 

 profit, into food for public consumption. The green oyster, 

 to this day, has only been regarded as a luxury for the tables 

 of the rich ; but, as I have indicated, there are an immense 

 number of farms or ponds on the Seudre, and I would like 

 to see it used as food by everyone." 



The French oyster-farmers are happy and prosperous. 

 The wives assist their husbands in all the lighter labours, 

 such as separating and arranging the oysters previous to 

 their being placed on the claires. It is also their duty to 

 sell the oysters, and for this purpose they leave their home 

 about the end of August, and proceed to a particular town, 

 there to await and dispose of such quantities of shell-fish 

 as their husbands may forward to them. In this they 



