OYSTER CULTURE IN FRANCE. 513 



rearing and growth of oysters, and the ponds of Cour- 

 seulles-sur-Mer only serve for fattening and preparing for 

 transport. The oysters which are the object of cultivation 

 come as a rule from the Channel banks, from which the 

 fishermen bring them for delivery to the dealers. These 

 oysters would not be so much valued by consumers if they 

 were not previously submitted to a special training, which 

 is the proper occupation of the parc-owners at Courseulles. 

 The object of this training is to impart the qualities upon 

 which the reputation of these oysters is founded, viz., deli- 

 cacy of taste, cleanness, and fitness for standing long jour- 

 neys without loss of freshness. 



The pares of Courseulles are dug out beyond the dune, 

 or sandhill, and are kept in communication with the sea by 

 the mouth of the Seulle. Arranged symmetrically along 

 'the banks of this watercourse, they are connected with it 

 by channels, through which the fresh sea water flows in in 

 every direction twice a fortnight, for several days consecu- 

 tively. 



Each pare is provided with a floodgate, which serves 

 to keep in the water or to empty the reservoir as the tide 

 falls, or again to afford a passage for a fresh supply of 

 water when it is desired to fill the basin. In this last case 

 the flood-gate is not opened, except when the tide has risen 

 above the level of the reservoirs. At this moment, in fact, 

 the water is in its purest condition ; prior to the rise the 

 water contains in suspension mud accumulated in the bed 

 of the river, and earthy matters which have been stirred up 

 in the flow and reflow upon the shore. 



The pares which are dug in an essentially clayey soil 

 occupy an area of from 15 to 16 hectares, a space which is 

 capable of future extension. They measure between 80 

 and 100 metres in length by 12 in breadth, and about 2 



R 



