[19] OYSTER-CULTURE IN THE MEDITERRANEAN. 925 
them, and to make Lake Thau an adjunct of the basin of Arcachon. M. 
Coste had analyzed the water and found its composition to be favorable. 
The first result did not deceive his expectation. The oysters soon at- 
tained a large size and acquired strength and flavor. They propagated 
perfectly, and the spat attached itself to the fagots arranged for that 
purpose and to a central rock, which became covered with them. I 
will remark in passing that the breeding of the clovisse has been very 
successful there. It is, therefore, an established fact that the oyster is 
capable of living and multiplying its kind in Lake Thau. How does it 
happen, then, that private industry has not been induced to come there 
also by the success of this first attempt, and that it should have for- 
saken a work so full of promise? It would, in the future, receive com- 
pensation for its labors there. 
Among the other maritime stations where it would seem oyster cul- 
ture might be profitably carried on, I will mention Lake Leucate, which 
has already been pointed out by Messrs. Coste and Gerbe as likely to 
become an oyster-cultural center, and where, not long ago, there were 
well-stocked oyster-beds, producing splendid oysters of rare beauty and 
delicacy of flavor, the finest, perhaps, to be found in the Mediterranean. 
The waters of this lake, a large portion of which is sheltered from 
the winds, is mixed to a suitable extent with fresh water. The soil is 
rich in lime, and shell-fish of all kinds abound. But the level of Lake 
Leucate is not always constant; according as there is a drought or 
freshet its extent varies from six to eight thousand hectares (15,000 and 
20,000 acres). It would, therefore, be necessary to take every precaution 
to prevent the inconveniences that would result to the oyster culturists 
from the changes in level. 
Retracing my steps I will pass abruptly from the shore of Languedoc 
to that of the farther Provence, I will mention, as.a reminder merely, 
the gulf of Saint-Tropez, where M. Coste made unsuccessful attempts, 
which may be tried again some day. Then I will stop ata little sta- 
tion which I particularly noticed in the course of my mission, and 
which seemed to me to unite all the natural conditions desirable for 
new and decisive experiments in oyster culture in the Mediterranean, 
namely, the bay of Agay. It is not surprising that it had escaped 
the attention of M. Coste in his explorations, for at that time it was far 
removed from all lines of communication, and frequented only by the 
fishermen of that section, or visited by barks in distress. Now it is on 
the line of the railway that connects Marseilles with Genoa. The water 
of the bay of Agay extends into a locality where it is protected from the 
northwest and north winds. As it communicates with the sea through 
a narrow entrance it is likewise protected on that side from the south 
winds, which are so terrible in autumn. A stream brings into ita tribute 
of fresh water, thus increasing the chances of success. An experiment 
made at a given point in the bay of Agay, with selected oysters, suited 
to the nature of the water, a park well arranged, well kept, and well 
