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to the feel. Under the microscope it seems to be composed 
of very finely divided particles along with the remains of 
many animals and microscopic plants amongst which I 
find Diatoms, especially Navicula and Coscinodiscus, 
Foraminifera, and sponge spicules. 
The Sevres Niortoise and other smaller streams which 
flow into the bay of Aiguillon keep the water partly fresh 
and this is said to be highly favourable for mussel culture. 
The boucholeurs at Charron told me that the industry was 
a thorough success, and what I saw led me to the same 
conclusion. The mussels though not large seemed very 
abundant. I saw large quantities gathered from the 
bouchots and ready to be sent away to market. There 
are also a few systems of bouchots to the south of La 
Rochelle, at Chatelaillon, but not many; while mussels are 
grown on the bed system on various parts of the French . 
coast. Many people say in France that the mussels 
grown on the bouchots are better than those from the beds. 
It may be so, but although I have tasted both I cannot 
be sure of it. There can be no doubt that the chief reason 
of the extensive cultivation by means of bouchots in the 
Bay of Aiguillon is simply that no other plan would suc- 
ceed there. The mud is so very soft and so constantly 
forming that mussel beds could not be established—any- 
thing placed on the bottom is very soon smothered in mud. 
Consequently I am inclined to think that where mussels 
can be grown successfully in beds it is best to adhere to 
that mode of culture; while on the other hand in some of 
our muddy estuaries it might be worth while to try 
bouchots. 
The Scottish Fishery Board have been trying some 
experiments lately with bouchots at St. Andrews, without 
it seems much success. For one thing, it costs more both 
for the first establishment and also for subsequent labour 
