OYSTER CULTURE IN FRANCE. 599 



This expression may be thus explained : the young 

 oysters are left for a certain time on the tiles, and then, 

 instead of detaching them, the collector itself is cut into 

 fragments. 



Each oyster adheres to one of these fragments. This 

 system, which was invented by one of our most distin- 

 guished oyster-cultivators, Dr. Greppy, possessed the 

 advantage of placing the oyster in a better position for 

 resisting the attacks of its natural enemies ; the crab, for 

 instance. 



Other cultivators allow the oyster to remain fixed to 

 the collector for two years. They place the tiles, when 

 covered with spat, in the emerging basin or merely in the 

 claires. The loss attending the operation of detachment is 

 considerable ; but some oysters are checked in their 

 growth owing to their pressing too closely one against the 

 other. 



These are the facts, M. le Ministre, I desired to bring 

 to your notice. I have no occasion now to enter into fur- 

 ther details, but will proceed to consider the centres for 

 rearing and fattening. 



The most important centres for fattening will be found 

 at Marennes and La Tremblade. 



Marennes has been noted for many years for the pro- 

 duction of green oysters ; but for some time past this loca- 

 lity has supplied commerce with large quantities of oysters 

 which have been imported from all parts of France, and 

 laid down for the purpose of rearing and fattening. 



The following figures, for which I am indebted to the 

 kindness of M. Senne-Desjardins, show the importance of 

 this trade at Marennes. 



