736 REPORT or COMMISSIONER OF FISH AND FISHERIES. [12] 



is uot renewed. During the spring tide, the salt water can enter the 

 canals, but only after having mixed with the fresh water of the Senile. 

 Pure sea water never enters the j^arcs. 



It has been long ago remarked that the oysters placed in the basins 

 of Courseulles fatten rapidly and acquire a particularly delicate taste. 



I have thought it im])ortant to bring forward these facts, because, 

 from all 1 have learned and from all I have seen, it appears to me that 

 the blending of fiesh and salt water is a condition which, if uot indis- 

 pensable, is, at all events, one of the most advantageous for the fatten- 

 ing of the oyster. In the same way the currents influence, in an un- 

 questionably beneficial way, the growth of the oyster. 



French oysters transported to the nnouth of the Thames, where the 

 water is nearly fresh, soon acquire the qualities which recommend them 

 to the gournjet. Many of the oysters sold as Ostend oysters have no 

 other origin. 



It has further been remarked that oj^sters taken in the bay of Chesa- 

 peake are much fatter than those dredged on other parts of the Ameri- 

 can coast. It is very probable ttiat this favorable feature is due to the 

 numerous streams of fresh water which run into the bay. 



I believe, then, that the fattening of the oyster ought to be recom- 

 mended on all parts of our coast where natural conditions render pos- 

 sible a blending of fresh with salt water. 



At Lorient several establishments, where this desideratum has been 

 realized, are on the high road to prosperity. These examples might 

 easily be multiplied. 



For some time past the rearing and fattening of oysters has engaged 

 attention in the basin of Auray. 



The cultivators here have to contend with a difficulty arising out of 

 the want of consistency in the soil. But their industry has surmounted 

 tins unfavorable condition by macadamizing the mud. For this pur- 

 pose, they place on the surface of the soil sand and stones, which event- 

 ually form a sufficient resting bed. 



I believe that the cultivators of Brittany will eventually raise oysters 

 by these means But I fear that fattening in this district is not fol- 

 lowed by good results. In fact, except in a few favored spots, the want 

 of fresh water will be a serious obstacle to perfect success. 



I need not, I think, dwell more upon this portion of my report. But 

 I desire to draw your attention to this fact, that, while oyster cultiva- 

 tion is relatively a success on our ocean-bound coasts, it is, so to say, 

 not represented upon our Mediterranean shores. 



All the attempts made formerly by M. Coste have been without re- 

 sit. I consider it useless to recur to these unfortunate experiences, 

 but theie is some degree of interest in the inquiry whether oyster-cul- 

 tivation ought to be definitely abandoned in this part of France. 



A t present several species of oysters live in the Mediterranean. These 

 are as follows : 



