OYSTER CULTURE IN FRANCE. 641 



Europe, in France, in England, and especially in the north 

 of Germany, whither it is sent either fresh or preserved. 



Let us not be afraid to propagate the Portuguese oyster 

 in our waters ; first, because seeing how easily it is raised 

 and fattened, it plays an important part as an article of 

 food ; next, since it will always find a market and sale. If 

 our oyster establishments produced a greater number of 

 oysters, the oysters would be exported in the place of the 

 American oyster, over which they have the advantage of 

 being parqued prior to being sent to market. But at the 

 present time we cannot even meet the demands of national 

 consumption. Every year ships go in search of cargoes 

 from the Tagus ; but in spite of this there are so many 

 difficulties in procuring natives in our ostricultural centres 

 that no important purchases of them are concluded without 

 the express condition that so many shall be supplied for 

 roo Portuguese oysters. 



Besides, let us bear in mind that the number of de- 

 tractors diminishes from day to day, that the cultivation of 

 this mollusc tends to develop itself, and that those growers 

 who devote themselves to it are not those who are the least 

 rewarded. Here is a fresh opening. Let us not forget 

 that we occupy the first place in Europe as regards the 

 industry of oyster culture ; let us neglect nothing to 

 preserve it. 



In conclusion, a pleasant duty remains for us to per- 

 form ; it is to thank the officials of the Marine for the 

 hearty and enlightened assistance they have at all times 

 rendered us. Our thanks are particularly due to M. de 

 Choisy, Chef de service at Bordeaux, to M. Jouau, Commis- 

 sary at Panillac, M. 1'Hopital, Commissary at La Teste, 

 M. Allegu, Commissary at Martigues, and to M. Commissary 



