OYSTER CULTURE IN FRANCE. 639 



rearing which seems to us particularly appropriate to these 

 shores, which abound in sea-whelks, deadly foes to the 

 oyster. 



Our conclusion is easily anticipated ; it is in conformity 

 with what has been before stated, viz., that ostricultural 

 industry may develop itself and prosper on the French 

 coasts of the Mediterranean. 



We cannot bring this report to a close without con- 

 sidering both in a comestible and commercial point of view 

 the mollusc which has been its subject matter. It is known 

 how many detractors it has. At one time some went so far 

 as to demand its extermination pure and simple ; the 

 pretext was, as we have said, the alleged danger to the 

 purity of the race of our oysters caused by its proximity ; 

 but the real reason was the fear that it might take the place 

 of the French oyster in the estimation of the consumer ; in 

 a word, competition. We have disposed of the pretext ; as 

 for the reason, it is no better founded. Has the sale and 

 exportation of the indigenous oyster (let us call it by the 

 name of the flat oyster, for now the Tagus oyster may be 

 termed indigenous), has the sale and exportation of the flat 

 oyster diminished since the appearance of its rival in the 

 market ? This does not appear. Are our ostricultural 

 establishments encumbered with produce which they cannot 

 dispose of ? This does not appear either. The trade is per- 

 haps more difficult to conduct now r than formerly, because 

 the number of merchants and producers is greater ; but all 

 oysters, whether reared or dredged, are sold either in 

 France or abroad ; and there are even establishments of 

 note which are unable to execute the orders they receive 

 from all parts. 



If the Portuguese oyster is now the object of an 

 important commerce, and if in the present day it takes a 



