OYSTER CULTURE IN FRANCE. 603 



French oysters transported to the mouth of the Thames, 

 where the water is nearly fresh, soon acquire the qualities 

 which recommend them to the gourmet. Many of the 

 oysters sold as Ostend oysters have no other origin. 



It has further been remarked that oysters taken in the 

 bay of Chesapeake are much fatter than those dredged on 

 other parts of the American coast. It is very probable that 

 this favourable feature is due to the numerous streams of 

 fresh water which run into the bay. 



I believe, then, that the fattening of the oyster oug-ht 

 to be recommended on all the parts of our coast where 

 natural conditions render possible a blending of fresh with 

 salt water. 



At Lorient, several establishments where this desidera- 

 tum has been realised are on the high road to prosperity. 

 These examples might easily be multiplied. 



For some time past the rearing and fattening of oysters 

 has engaged attention in the basin of Auray. 



The cultivators here have to contend with a difficulty 

 arising out .of the want of consistency in the soil. But 

 their industry has surmounted this unfavourable condition 

 by macadamising the mud. For this purpose they place 

 on the surface of the soil sand and stones, which eventually 

 form a sufficient resting bed. 



I believe that the cultivators of Brittany will eventually 

 raise oysters by these means. But I fear that fattening in 

 this district is not followed by good results. In fact, 

 except in a few favoured spots, the want of fresh water will 

 be a serious obstacle to perfect success. 



I need not, I think, M. le Ministre, dwell more upon 

 this portion of my report. But I desire to draw your 



