474 REPORT OF THE COMMISSIONER OF FISH AND FISHERIES. 



as that of any otlior I'resli- water stream. As the tide rises the fresh and 

 salt waters mingle with each other and become brackish at first, but 

 gradually more salt as the tide continues to flow and force back the 

 fresh water until it slacks. Its density is then but slightly lessened by 

 the intluence of the fresh water of the creek. The ebbing tide reverses 

 the order of these conditions. The greatest degree of saltness possible 

 to the water in the creek attains at full iiood tide, and as the tide ebbs 

 the salinity of the water diipinishes. This diminution is supposed to be 

 rendered more gradual by the salt water, on account of its greater spe- 

 cific gravity, remaining at the bottom. 



High water is, therefore, considered to be the most favorable time for 

 drinking the oysters, as it not only removes the danger possibly con- 

 sequent upon introducing them too suddenly into fresh water, but also 

 facilitates their drinking. They might be placed in the water two or 

 three hours sooner, but the only eilect would be to lengthen the time 

 they would have to remain there, which is not generally' thought neces- 

 sary. As no floats are used, and the oysters are spread directly on the 

 bottom, they can not be taken up conveniently until low water. The 

 depth of water in the creek does not then average more than 10 or 12 

 inches, and sometimes less, during neap tides. The men go into the 

 creek with rubber boots on and take the oysters uj) with forks and 

 put them in baskets. The time of day for doing the work in the creek 

 is governed by the tide and also the time when the oysters are to be 

 shipped. It frequently happens when shipments are to be made early 

 in the morning that the oysters are given a drink during the night. 

 Whether they drink as copiously in the night as in the day may not 

 have been definitely determined, but that they do so to a degree suf- 

 ficient to fi"eshen their flavor, and in other respects answer the purpose 

 for which drinking is intended, there is no doubt. 



MarJietimj the oysters. — The season for shipping the oysters ojieus 

 about the 1st of June and closes in November. During the months of 

 June, July, and August shipments are made regularly to the various 

 seaside resorts along the coasts south of Sandy Hook, This "summer 

 trade," as it is termed, has been steadily increasing and has reached 

 considerable proportions, but does not, even through these uKmths, 

 equal the trade with New York. The oysters are put in barrels and 

 shipped by rail to points along the coast, while those for the New York 

 market are sent in baskets by the regular steamboat plying between 

 Keyport and New York, or in bulk on the transporting vessels. After 

 the hotels close in September the oysters are all sold in New York. 



The "box oysters" and "cnllens" are sold by count, and range in 

 price from 87 to 67.50 per thousand for boxes, and 63 to $3.50 per thou- 

 sand for cullens. The "cullentines," which are the smallest oysters 

 sold, are not counted, but are usually disposed of at about 50 cents per 

 bushel. When the oysters are sold without being assorted into ditt'er- 

 ent giades, as is sometimes the case, they are said to be " rough- 

 culled." The usual price for "rough-culled" oysters is $1 per bushel. 



