506 RErOET OF THE COMMISSIONER OF FISH AND FISHERIES. 



of shells uimually taken iVom the beds (hiiin<>' the planting" seasou <'.on- 

 sidtnably exceeds that of the oysters. These shells are not altogether 

 useless for planting. Many of tbeni are covered with small or "' blister" 

 oysters, which are sometimes not larger than a iinger nail. These, if 

 they live, will in time grow to marketable size. Shells that do not have 

 oysters on them are also valuable, especially when planted on soft 

 bottom, for rendering the beds sutiticiently hard to bear oysters. 



The size of the deck loads are estimated to vary from 100 to ."iOO 

 bushels, according- to the capacity of the vessel and the abundance or 

 scarcity of the oysters. When a vessel is loaded she carries her freight 

 to the cultivating- grounds in Maurice River Cove, where the oysters 

 are "thrown off" (overboard) on the oyster lots with shovels in such a 

 manner as to scatter them over the grounds. Tiiis process is called 

 " planting: " oysters. It is customary during- the planting season for the 

 vesselsto leave port on IMonday morning- and remain at work until Friday 

 or Saturday aflernoon, unless compelled to seek shelter from storms. 

 The number of deck loads taken by each vessel ordinarily varies from 

 20 to 40. 



Table slioiviiif/ fhc esfimated quantiUj and rahic ofshelh planted in Maurice Birer Core in 

 1S89-1S9,.' taken hij dredfjing vessels, helonginfi in the counties named, in connection with 

 the collection of seed oysters during the planting season. 



After the oysters are planted they are allowed to remain undisturbed 

 on the beds from two to four years to give them time to grow large 

 enough for market. They are sometimes shifted, before being taken up 

 for market, from the grounds where they were first planted to other 

 grounds, in order to facilitate their growth and fattening. 



The season for marketing oysters is a busy period. Large numbers 

 of vessels may be seen in favorable weather dredging oysters from the 

 cultivated areas. The oysters are hauled up by the dredges and place'd 

 on the vessel's deck, where they are culled, or separated, chieliy into 

 two grades, the large ones and the small ones. The large oysters are 

 called " primes " and the small ones " culleus," or " cullings." These 

 are placed in separate heaps on the deck, and the shells, together with 

 such oysters as are unsuitable for market, are shoveled overboard upon 

 the beds again. When the day's work is finished the oysters are car- 

 ried to Bivalve or Maurice River, where they are put into large floats, 

 which are so arranged as to admit the water. They are left in the 

 floats for a period sufficiently long to allow them to " drink " the brack- 

 ish water of the river, which makes their meat white and adds to their 

 appearance of fatness. 



