BULLETIN OF THE UNITED STATES FISH COMMISSION. 107 



on the bottom of the clairo and spaced witb the hand. About five 

 thousand are spread on a surface of thirty-tliree acres. 



Until the present time the industry of Marennes has consisted exclu- 

 sively in raising and fattening-. We may hope shortly to see produc- 

 tion introduced into this locality. In fact, the marine commissary of this 

 district, M. Senne-Desjardins, is applying himself actively to this ques- 

 tion. Having lived a long time at Auray, M. Senucj-Desjardins is 

 abreast of all the questions connected with oyster-culture. His intelli- 

 gence, and the interest which he carries into his labors, give ground 

 for the hope that this new undertaking will be successful. 



COURSEULLES. — ADVANTAGE OF FRESH WATER. — Ou many other 



points of our shore the raising of oysters is carried on. I do not think 

 that I ought to pass here in review all the localities where this industry 

 is prosecuted. I will, however, ask your permission, Mr. Minister, to 

 say a few words to ypu regarding one of these oyster-cultural centers 

 which appears to me to possess a peculiar interest. 



I wish to speak of the parks which have for a long time existed at 

 Courseulles. These parks are situated in the neighborhood of the 

 Seniles, a little water-course which empties into the sea in this part 

 of our Xorman coast. The canals, through which the oyster basins 

 communicate with the sea, are so disposed that when the sea rises it 

 cannotj during the neap tides, pass over their flood-gates. Consequently 

 the water is not renewed during this jjcriod. During the springtides 

 the salt water can enter the canals, but only after mixing itself with 

 the fresh water of the Senile. Undiluted sea-water never jienetrates 

 into the parks. 



^N^ow it has been long noticed that the oysters placed in the basins of 

 Courseulles fatten rapidly and become of a particularly delicate taste. 

 I repeat these facts because it seems to me to result from all that I have 

 learned of others, and Irom all that J have been able to observe by my- 

 self, that the mixture of fresh water with that of the sea is a condition 

 which, if not indispensable, is at least most advantageous for the fat- 

 tening of the oyster. At the same time, the currents incontestably 

 exert a favorable influence on the raising, the growth, of these moliusks. 

 French oysters transported to the mouth of the Thames, in water nearly 

 fresh, speedily acquire qualities which make them sought for bj^ 

 epicures. A great quantity of moliusks sold under the name of Ostend 

 oysters have no other origin. It has also been remarked that the oysters 

 gathered in the Chesapeake Bay are much fatter than those fished on 

 other portions of the American coast. It is quite probable that this 

 favorable condition is due to the numerous streams of fresh water which 

 empty into this bay. I think then that the fattening of the oyster 

 should be recommended on all parts of our coast where the natural con- 

 ditions are such that a mixture of fresh and salt water can be obtained. 

 At Lorient several establishments, where this desideratum is realized, 

 are on the broad road to prosperity. These examples could easily be 



