The Rise And Decline Of The Olympia Oyster 



At this point the moving takes place. The oysterman 

 has been marketing his oysters and has dikes that are 

 cleaned up ready for a new crop. 



The same method is used in moving seed as is used in 

 moving oysters. The seed oysters are removed from an 

 area large enough to set the scow. The seed is forked by 

 hand onto the scow v/hich is lifted by the incoming tide 

 and then moved to the place where they are to be spread, 

 which has been marked by stakes. The oysters are scat- 

 tered from the scow at high tide, and the seed have found 

 a new home. 



These oysters are left for two to three years to mature 

 and fatten. Then in the winter months when markets are 

 available they are taken up on floats again, taken to the 

 culling house where they are washed in the sink float, 

 placed on the culling table, the marketable oysters re- 

 moved and put in another sink float to await the boat to 

 take them to the opening or shucking house; the culls, 

 which include many small oysters, are taken back and 

 placed on the beds to mature for market. 



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