[41] OYSTER CULTURE IN MORBIHAN. 983 
oysters, but make a division of labor so as not to neglect fine resources 
and lose great riches, 
The oyster must be raised and fattened upon its own ground, and then 
it will be unrivalled. This must be insisted upon, and this is the reply 
to be made to all who bring forward as obstacles to success the mud, the 
changeable bottom, the sacrifices to be made, and the struggle to be 
maintained. 
Choice of bottom ; character of the water.—After what has been said, it 
will be understood that it is not possible to state principles as positively, 
with regard to the raising and fattening of oysters, as has been done in 
the case of breeding. 
However, it would appear that the foundation of this special branch 
of oyster culture is to be sought in the natural action of the bottom and of 
the currents. M. Charles, one of the oldest oyster culturists in the coun- 
try, declares that, for the purpose of raising and fattening, nothing is 
as valuable as the natural bottom, well prepared. The only suitable 
preparation consists in giving it a little solidity, by incorporating cal- 
careous ingredients with it, when possible. In this manner, a bottom is 
obtained, analogous to that which exists along the coast of America. 
M. de Broca has informed us that the American oyster thrives on a 
bottom of muddy sand, rich in animal life and sufficiently sheltered 
against heavy seas; and, he adds, “that the brackish water, occurring 
at the mouths of certain rivers, constitutes one of the best elements for 
the success of this industry.” 
Moreover, so true is this, that only in the last extremity should re- 
course be had to artificial means. Americans, in order to raise and 
fatten their oysters, content themselves with planting them in creeks, 
where the action of the currents is felt, but where they are, at the same 
time, completely sheltered and where the depth of water varies from 
three to nine feet, above low-water mark. 
M. de Broca, who furnishes this information, adds the following judi- 
cious observation: 
‘In America, parks, as we understand them in France, are unknown. 
American oyster culture, more simple in its details, consists in planting, 
the mollusks along the shores of the sea-coast. Where there is only 
sand, they grow but little and do not fatten; where mud alone exists, 
they contract a bad flavor and are in danger of being stifled; but where 
the sand is mixed with a moderate quantity of mud, they develop won- 
derfully, especially if the water be moderately salt.” 
The choice of bottom is always a delicate subject, because it has so 
important an influence upon the raising and fattening. 
Dr. Henri Leroux states that “the low price of oysters now depends 
entirely upon the greater or less area given over by the State to oyster- 
culture.” 
The great difficulty is that the bottom must be selected and appro- 
priated, At first sight, it would appear that the gulf of Morbihan and 
