Pet] OYSTER-CULTURE IN THE MEDITERRANEAN. JG, 
that ifit were tried again with the more certain methods now employed 
the results would doubtless be encouraging. It is private enterprise, 
however, that should take the initiative, for to that in large part is due 
the great progress realized in the ocean, and the creation of oyster 
culture in Trance. 
As I have before remarked, two varieties of oysters live naturally in 
the roadstead of Toulon.* Tirst, there is the Ostrea plicatula, which 
also occurs at Genoa, Naples, and on the coast of Africa; and, second, 
the common Mediterranean oyster found at Narbonne, Port-de-Bouc, 
Aigues-Mortes, in the inclosures of Leucate, as well as at Tarente, and 
in the Adriatic at Brindisi and Venice. The first is a small oyster, which 
lives isolated or in groups attached to the rocks. It never forms, how- 
ever, what is known as an oyster-bed; at least none are known on the 
coasts of France and Italy. The shell is small, rough, and irregular, sel- 
dom exceeding a large walnut in size. Its interior is pearly and of a 
slightly greenish tint, and the lower valve is very deep. This oyster is 
of an exceptionally fine flavor, which causes it to be much sought for. 
Itis quite uncommon at Toulon. The second, if it were carefully parked 
and cared for, would not, as regards fineness and quality, be inferior to the 
best on our ocean coasts, and might compare favorably with the oysters 
of any region. The oysters of the pond of Leucate, the very rare ones 
taken at Narbonne and in the vicinity of the islands of Hyeres, with 
those of the roadstead of Toulon, are the finest and ‘best furnished by 
the Mediterranean. When properly cared for in a park they attain a 
size of from 10 to 12 centimeters (4 to 43 inches). The shell becomes 
light, translucent, hard, and well enameled on the inside; it emits a 
sound like crystal upon being struck. The lines of growth are indicated 
on the exterior by slight and delicate tubular folds. The oyster is well 
shaped, without being too large or too fat, and its exquisite flavor has 
earned for it a great reputation among the people of the south, a reputa- © 
tion which would not be merely local if oyster culture was in favor in the 
Mediterranean. Finally, I will add that between the Quimper oyster, 
which is excellent and of high repute, and the oyster of Toulon or Lenu- 
cate, there exists the greatest analogy. 
“PENINSULA OF GIENS. 
ESTABLISHMENT OF MESSRS. GASQUET. 
Messrs. Gasquet were the first to seriously attempt putting into execu- 
tion the happy idea of cultivating other shell-fish than the oyster and 
mussel, and the experiments which they have been making, with the 
most painstaking and laudable efforts, since the beginning of the year 
1877, on the north coast of the peninsula of Giens, deserve to be made 
*It is pretty generally admitted that the oyster called the ‘‘ Pied de cheval” does 
not constitute a distinctspecies. It is supposed to be a common oyster that has grown 
old and large. 
