OYSTER CULTURE IN FRANCE. 515 



naturally at a certain time; and further, the parc-owners 

 attribute to the mixture of the fresh water of the Seulle with 

 the sea the peculiar readiness to fatten which the oyster 

 shows here more than elsewhere. 



During summer and early autumn the withdrawal of 

 the oyster from the water must end a little before sunrise, 

 and be renewed in the evening, after the heat of the day 

 has passed. At this season, also, the handling must be 

 renewed more frequently, if the oyster is to be prevented 

 from getting milky, which makes it unfit for consumption. 



In winter, on the contrary, it is not so necessary 

 to subject the oyster to this regime of privation, and frequent 

 changes of position are less indispensable. The tempera- 

 ture being colder, evaporation is less, and the mollusc has 

 not to take in water so often. But if the winter is severe, 

 and the cold threatens to continue, the deposits of oysters 

 are made in the direction of La Hougue, which is less 

 exposed to frost. Courseulles supplies annually 20 to 30 

 millions of oysters for consumption ; they are sold by 

 classes according to size; as "large," "marketable," 

 "fine and small middles," and finally, "pearls." The 

 price varies much, and depends on the success of dredging. 



GRAND CAMP. 



Grand Camp is, as a station, not less favourable for 

 rearing the oyster than the neighbouring one at Cour- 

 seulles. But the sea, which is frequently very rough and 

 beats on the shore, Tenders the establishment of pares im- 

 possible under ordinary conditions. To overcome the 

 difficulties caused by the situation, artificial means were 

 found necessary. Messrs. Fra^ois Andre and Febvre 

 have attained the following objects : 



R2 



