no COMMISSION OF CONSERVATION 



methods may be said to be modelled after those of France, but with adap- 

 tations because of differences in the coast. The culturist, by obtaining 

 comparatively small areas at different parts of the estuary of the Scheldt 

 is able to perform all operations most economically. There are extensive 

 banks at the foot of the dikes, where no dredging has been allowed, that 

 have escaped destruction and furnish seed. Coated tiles are used as 

 collectors, and are removed into deeper water for the winter. Growing 

 and fattening are accomplished in parks, where wire cases are sometimes 

 employed, or on hard bottoms, where shells are also sown in the breeding 

 season. 



In England the rich natural supply of oysters, almost rivalling that 

 of Italy in historic antiquity, was long regarded as inexhaustible, and the 

 oystermen believed in dredging as frequently as possible. 



Scarcity was put down to lack of spatting seasons, which by some 

 were held to occur about three times during a lifetime. The fine natural 

 breeding grounds of the estuary of the Thames could not withstand the 

 continuous dredging, the drain by the large companies and the proximity 

 of the London market. Continental methods of procuring seed oysters 

 on tiles have met with little success, but the cheaper means of spreading 

 shells broadcast is to some extent practiced. Numerous, varied and 

 sometimes costly attempts to artificially raise spat in breeding ponds 

 have generally failed, while the facility with which seed may be obtained 

 from France tends to restrict oyster culture to the processes of growing 

 and fattening. With large companies, such as those of Whitstable and 

 Colchester, the native spat form but a very small part of the whole number 

 of oysters reared. An abundance of seed readily and cheaply procured 

 in France (or elsewhere) is spread thickly over smooth, hard, level bottom 

 in shallow water (one fathom or less) near the shore, where it is freely 

 moved about' and cleaned of sediment, weeds and enemies, and in the 

 spring fresh cultch (shells) may be added, but no attempt is made to 

 extend the cultivable grounds by enclosures like those of France or Holland 

 or by wire cases. Concreted pits or cellars are employed to store oysters 

 dredged for the market, but are not used for fattening, flavouring or 

 disgorgement. 



In Belgium scarcely anything more than fattening is attempted. 

 Oysters are continually brought from France, Holland or England, and, 

 after a month's detention in the claires at Ostend, acquire a flavour which 

 has won a demand for them in England and France, where they were 

 perhaps first obtained, as well as in Germany. 



In Germany there is a productive oyster area of about fifty miles 

 length along a portion of the North sea lying to the south of Denmark. 

 This is leased to a company subject to inspection and a large amount of 

 governmental control. The object is to preserve the banks and permit 



