634 OYSTERS, AND ALL ABOUT THEM. 



nature to those of Arcachon, where the Portuguese oyster 

 after detachment becomes eatable after a year and a half, 

 are equally suited for the growth and fattening of this 

 mollusc. Until the present time the industry of ostriculture 

 at Verdon has been limited to this : to fish for or dredge 

 every year the oysters accumulated on the crassats and the 

 concessions, and to forward them as quickly as possible 

 to the centres of rearing. * 



It is true that the attempts made in the direction we 

 are now considering have not been followed with good 

 results. The oysters progressed in the first instance in the 

 claires and the marshes, but when they remained for any 

 length of time they soon became sick. What was the cause 

 of their deterioration ? Every one who has some experi- 

 ence of ostriculture points out that it is the want of fresh 

 water and the want of change of water ; in a word, the 

 absence of oxygen and food in sufficient quantity for the 

 nourishment of the oysters contained in the experimental 

 fish-pond. 



On this head let us remark a very characteristic fact. 

 On the banks of the channel at Rambaud there exists a 

 pare organised by the care of the municipality of Verdon, 

 in which are laid oysters collected on the coast. The 

 oysters therein make such rapid progress that we have been 

 able to present to the marine administration some speci- 



* We must make one exception in favour of M. Bouchotte, who at 

 Grave Point has created pares for rearing, which are extremely well 

 managed. But these pares are not of the same description as those 

 which we desire to see established. Another exception is that of M. 

 Tripota, who has applied himself to a series of experiments, full of in- 

 struction and interest, and a further exception is that of M. Peponnet. 

 These are the only persons who have established claires for rearing. 



