338 EEPORT OF COMMISSIONER OF FISH AND FISHERIES. 



TRANSPORTATION AND LENGTH OF LIFE WHEN REMOVED 

 FROM THE WATER. 



Under proper conditions the oyster will live for a long time after its 

 removal from the water. Professor Verrill records a case in whieli 

 marketable oysters survived for over ten weeks while hung up in the 

 window of a shop, during the months of December, January, and 

 February. The temjierature was variable, but upon the whole rather 

 cool. He says : 



The remarkable duration of tlie life of these oysters is undoubtedly due to t uo 

 causes : 



1. The perfect condition of the edges of the shells, which allowed them to close 

 up very tightly. 



2. The position, suspended as they Were with the front edge downward, is the 

 most favorable position possible for the retention of water within the gill cavity, 

 for in this position the edges of the mantle would closely pack against the inner 

 edges of the shell, effectually closing any small leaks, and the retained water would 

 also be in the most favorable position to moisten the gills, even after part had 

 evaporated. It is also possible that when in this position the oyster instinctively 

 keeps the shell tightly closed, to prevent the loss of water. 



This incident may give a hint as to the best mode of transporting oysters and 

 clams long distances. Perfect shells should be selected, and they should be packed 

 with the front edge downward and kept moderately cool in a crate or some such 

 receptacle which will allow a free circulation of air. Under such favorable condi- 

 tions selected oysters can doubtless be kept from eight to twelve weeks out of water. 



So far as is known, Professor Verrill's suggestion has not been fol- 

 lowed by shippers, who seem to have no difficulty in making shipments 

 to distant points. 



Oysters are usually transported in barrels or sacks. To far inland 

 or transcontinental points shipment is made in refrigerator cars. In 

 the transportation of American oysters to Europe the same method of 

 packing is followed, and they are carried in the cold-storage chambers 

 of the vessels. 



Several devices for locking the oysters, so as to prevent the gaping 

 of the valves and the escape of the fluids, have been patented, but 

 they do not appear to be in extensive use at the present time. 



It is stated by some dealers that oysters which have been "plumped" 

 or "fattened" stand shipment better than those which have not been 

 subjected to the process. 



The oyster, of course, can not feed during the period of its depriva- 

 tion from water, and to maintain its vitality it makes draft upon its 

 own tissues and gradually becomes poorer m quality. As the vital 

 activities are apparently reduced at such times, the waste of tissue is 

 small. 



