Oyster Culture in Europe and Japan yy 



roundings is the first logical and necessary step toward 

 their control by man. We are beginning to give these 

 institutions credit for the great benefits that have been 

 derived from their researches. 



After its disheartening experience, the French in- 

 dustry began to revive. One extremely important 

 feature of its subsequent growth was the lease of oyster 

 grounds by the state to individuals. What had for- 

 merly been public property, now came under the control 

 of private interests, ambitious to make it as productive 

 as possible. These also were afforded protection, and as 

 a consequence, capital was invested in large amounts. 

 That this was the only wise course to pursue, has since 

 been proved in every country in which an oyster industry 

 has been developed, and it is because such a policy has 

 not yet been adopted by any of our Atlantic states 

 toward the clam industry, that it has declined into its 

 present state. Common sense indicates and the histor- 

 ical record proves that this is one of the fundamental re- 

 quirements for the artificial rearing of any form. 



Slowly the important facts concerning the conditions 

 necessary for the increase of the oyster were learned and 

 applied. It was found that a method, successful in one 

 locality, might not succeed in another. Each region 

 had its own peculiar problems, and these were solved one 

 after another by patient experiment. It is recorded that 

 in 1871, at Arcachon, 1,450 acres of public ground were 

 leased in private holdings. In 1875, there were 2,434 

 concessions, covering 6,625 acres. Their number in- 

 creased at various points, and to-day the industry is a 

 very extensive one. 



French culture methods of the present are more com- 

 plicated than those employed in our own country. This 



