OYSTER CULTURE IN FRANCE. 527 



During a considerable time the pares, which required 

 expensive works and new means of carriage, were some- 

 what forsaken. In 1873 M. Valle had placed there for 

 rearing and fattening 83,000 young ones, coming from 

 Vivier-sur-Mer, and of a size of about two to three centi- 

 metres. One year later 65,000 of these oysters were dis- 

 posed of for consumption, when they had attained the size 

 of from seven to eight centimetres. 



Since this, Madame Sarah Felix has had improvements 

 which she had decided on, carried out, which allow of hav- 

 ing a fresh supply of water in the establishment at each tide, 

 which was not possible until the level of the floodgate had 

 been lowered, and the pares had been deepened. There is 

 room to believe that these happy alterations will cause this 

 fine establishment, the first of its kind, to satisfy the legiti- 

 mate hopes that the first successes have given rise to. 



I shall conclude as I began, by expressing again the 

 opinion that the Regneville station offers all desirable con- 

 ditions for becoming an important place for ostricultural 

 industry, not only because of its situation, but also because 

 it combines all natural elements of prosperity for the carry- 

 ing on of this industry. The grounds which might be 

 brought into cultivation are enormous, and their working 

 would be easy and lucrative. 







CANCALE. 



Among the most justly appreciated products of ostri- 

 culture, the oysters of Cancale take one of the highest 

 ranks. They are distinguished at once by their flavour, 

 and the beautiful shape of their shell, and its depth. The 

 fish is thick without being coarse It keeps fresh several 



