50 U. S. BUREAU OF FISHERIES 



Tests were begun to determine the amount of meat present in 



oysters from different oronnds with reference to the inside vohnne 



of the shells. The relative size of the shell cavity varies widely in 



oysters on different grounds. The volume of the shell cavity in 



\ .,.,-, , • ^ 100 X volume of cavity 



relation to total volume is expressed as ^ ^ . ^ 



lotal volume 



Total volume refers to the displacement of the entire oyster with 



shells intact but free from adhering organisms. 



Each natural reef appears to be distinctive in the type of oysters 

 produced. For some of the reefs in Apalachicola Bay values rang- 

 ing from 30.82 percent to 41.83 percent w^re obtained. (Japanese 

 oysters grown in the State of Washington average 52.61 percent 

 inside cavity.) The volume of the cavity (<f the shell constitutes a 

 limit to which the meats may develop, but it is important to note 

 that the best meats do not necessarily coine from the shells with 

 the largest proportion of cavity. 



Oyster meats were dried at 100° C. and the dry weight deter- 

 mined with reference to the volume of the shell cavities in which 

 they lived. The folloAving values, expressed as 



100 X dry wt. in grams 

 Volume of cavity in c. c. 



represent the average of 20 to 25 specimens from each ground early 

 in March before spawning had begun: St. Vincent Sound (trans- 

 plants), 9.018; Indian Lagoon, 11.080; Cat Point, 4.337; Porters Bar, 

 10.8()3; Picoline Bar, 9.359: Platform Bar, 5.009: St. Vincent Bar, 

 4.666; Peanut Patch Bar, 3.745. Oysters from East St. Andrews 

 Bay averaged 6.125 while Japanese oysters from Washington State 

 averaged 11.732. Analyses of this type are being continued in con- 

 junction with observations on hydrographical factors such as tem- 

 perature, salinity, and pH of the water, fibundance of plankton, 

 degree of development of gonads, and spawning, in order to deter- 

 mine the conditions under which the best quality meats may be 

 produced. 



On account of unfavorable variations in salinity and turbitlity 

 of the sea water at the temporary laboratory at Indian Pass, near 

 Apalachicola, Fla., headquarters for investigations were moved to 

 the Pensacola Bay region. The Pensacola Quarantine Station of 

 the Public Health Service was transferred to the Bureau of Fish- 

 eries for use as a laboratory. The main building has been equipped 

 with running sea water and other necessities. The location is most 

 favorable for oyster investigations, being within a short distance 

 of the extensive oyster grounds of Florida, Alabama, Mississiji]^!, 

 and Louisiana, and having a supply of clear, clean sea water for 

 laboratory investigations. 



SPECIAL SUR\TETS 



Effect of dredging opcrat'wuH in Bussards Bay. — At the request 

 of the U. S. Engineer's Office, a special survey of oyster beds in 

 Buzzards Bay was made by Dr. Loosanoff with the view of determin- 

 ing the condition of oysters and bottoms in the vicinity of the 

 dredging operations performed by the War Department at the en- 



