716 OCEANOGRAPHY 



the "shirauwo" (Salanx microdori), the "ayu" (Plecoglossus altivdis) 

 etc. 



Pisciculture in Formosa 



In Formosa, recently acquired by Japan, the native Chinese engage 

 in the culture of various species of fishes, such as the carp, the gray 

 mullet, the crucian carp, etc. Of these, two stand out prominent. 

 One species belonging to the Clupeidse and called in Chinese "sabahi" 

 (Chanos salmoneus Bloch and Schneider) is abundantly cultivated 

 in the southern parts. Although a sea-fish, it is able to accommo- 

 date itself easily to fresh water. The fish are at first put, when small 

 fry, into ponds not more than four feet square, and are fed with hen's 

 eggs. When grown to a larger size, in twenty to thirty days, they are 

 put into larger ponds, given plenty of food, and when they reach the 

 size of ten inches or more are put on the market. The other fish 

 much cultivated is called "lenhi" (Hypophthalmichthys molitrix 

 Cuvier and Valenciennes), belonging to the Cyprinidse. These are 

 brought from China in November and December, when nine to ten 

 inches long. They are kept in ponds and abundantly fed, and may 

 reach the size of three and one half feet, but are sold from the time 

 they become one foot long. This fish is cultivated in all parts of 

 Formosa. 



The Oyster (Ostrea cucullata Born) 



The oyster has probably been longer under cultivation by man 

 than has any other mollusk, and it is also the most extensively 

 cultivated. As to the former point, I need only refer to Roman 

 pictures delineating oyster-rearing, and as to the latter, to the exten- 

 sive enterprises carried on at the present day in Europe and America. 

 In Japan, also, the luscious mollusk received an early attention, and 

 its culture is becoming more and more extensive. The first place 

 where this was done systematically appears to have been the neigh- 

 borhood of Hiroshima, a town about in the middle of the length of the 

 Inland Sea and on the north side of that waterway. There is a record 

 preserved there showing that the art of oyster-raising w r as well 

 understood certainly one hundred and eighty years ago, and the 

 practice is, no doubt, much older. There were several reasons why it 

 should prosper here, among which may be mentioned (1) that the 

 sea about there is as quiet as a lake; (2) that the differences of level 

 between the high- and low-water marks are comparatively great, 

 being ten to fifteen feet, thus exposing a very wide area adapted for 

 oyster cultivation; (3) the bottom of the sea is rather firm there, 

 being composed of finely ground granite ; (4) lots were early divided 

 and leased to individuals, thus securing the utmost exertions of those 



