586 OYSTERS, AND ALL ABOUT THEM. 



When the spat has become sufficiently developed it is 

 detached, taken off, and given over to the rearer. 



Rearing consists in placing the spat in the best 

 conditions possible, so that it may grow rapidly, and, so far 

 as can be, be sheltered from the attacks of its natural 

 enemies. Then comes the fattening, that is, the investing 

 the oyster with those physical conditions which render it a 

 luxury for the table. 



I must now examine in succession the most important 

 centres of production and rearing. 



The two districts in France in which production is 

 attended to on a large scale are, i. Arcachon ; 2. Le 

 Morbihan. 



BASIN OF ARCACHON. 



In 1863 the industry of oyster-culture did not exist in 

 this basin. At this epoch, in fact, one of our most distin- 

 guished pisciculturists, M. Chabot Karlen, published a 

 report upon this part of France. From this interesting 

 work it will be seen that the* production of oysters was 

 absolutely neglected in the basin. It is right to add that 

 at that time M. Chabot foresaw the possibility of rearing 

 oysters " in the wide water on the Crassats." 



Oysters, however, existed in a natural state in this 

 basin. Here, nevertheless, as everywhere, ignorance and 

 want of foresight had produced bad results. The natural 

 beds were silted up with mud, and the oysters were rapidly 

 disappearing. 



Under these circumstances it was that M. Coste re- 

 solved upon the establishment of some model pares in this 

 district. Three spots were selected on the surface of the 

 basin, and here the success was complete. 



