[5] OYSTER-CULTURE UPON SUORES OF BRITISH CHANNEL. 677 



The sloping banks form with the bottom an angle of forty to forty- 

 five degrees, and are covered by a layer of gravel two to four centi- 

 meters in thickness. 



About the middle of August the oysters of Saint- Vaast-la-Hougue 

 begin to arrive at Courseulles in quantities as needed by boats appropri- 

 ated especially to this work. 



Only those are brought which are of the prescribed size, since, from 

 the lateness of the season, as well as the nature of the formation in 

 which the ponds are excavated, it is not expected that they will increase 

 much in size in their new home. 



Before leaving La Hougue, and, again after arriving at Courseulles, 

 they are washed, assorted, and carefully cleaned from the mud and the 

 marine plants which are attached to them, and from all parasites which 

 may mar the beauty and regularity of the shell or depreciate its value. 



The process of training {education) is very simple. The subjects are 

 left to recover from the fatigues of the voyage. Then those which are to 

 be sent first to market are spread evenly on the shelving sides of the 

 reservoir. With the aid of a rake, or even by hand, the rest are scat- 

 tered over the clayey bottom and remain there for a time, when in their 

 turn they are transferred to the sloping banks. 



It is necessary to accustom the oyster to do without fresh water, and 

 for as long a time as possible to hold the water retained in the shell. 

 To accomplish this the oysters are left uncovered by the water morning 

 and evening. The first few days the duration of the exposure is only 

 half an hour or an hour, but the period is increased by degrees until, after 

 some time, the oysters may remain exposed to the air the entire night. 



By this time the oyster has really been taught to keep its valves 

 closed, and may be transported long distances without opening or losing 

 its freshness. As regards the fattening, this is not the object of any 

 particular care. This condition occurs naturally at a certain period, 

 and, moreover, the parqueurs attribute to the commingling of the fresh 

 waters furnished by the Senile with the salt water that peculiar dispo- 

 sition to fatten which characterizes the oysters of this locality. 



During the summer and in the beginning of autumn the exposure out 

 of water should cease a little before sunrise and be resumed in the 

 evening after the temperature has fallen. At this period also the hand- 

 ling of the oysters should be repeated oftener to prevent them from be- 

 coming milky, which renders them unfit for consumption. 



In winter, on the other hand, it is not so necessary to inure the oyster 

 to this discipline of privation, and the continued handling is less indis- 

 pensable. The temperature being lower, evaporation takes place less 

 rapidly, and the mollusk does not feel the need of fresh water so often. 

 But if the winter is severe and the period of frost threatens to last a 

 long time, the oysters are sent back to La Hougue, where the pares are 

 less exposed to the frost. 



Courseulles furnishes annually for consumption from 20 to 30 millions 



