Hart. — Oyster and Fish Industry of Louisiana 153 



markets where they can be supplied by the local canneries. 

 A feature of the oyster and shrimp canneries is the fact 

 that there is practically no waste labor for which the oper- 

 ators of the factories have to pay. 



The old-established custom of paying for only what they 

 receive is the vogue in these plants, and for shucked oysters 

 so much per pound for the raw material is paid to the 

 shtickers, while the fishermen are paid in proportion to 

 their catch. 



VARIETIES OF OYSTERS 



Nestling in the bottoms around Ship Island are found 

 what are considered to be some of the best oysters in the 

 world. These, together with the plants found in Four 

 Bayou, bear the estimable record of excelling the celebrated 

 blue points gathered along the coast of Long Island. Out 

 on the verge of the Gulf of Mexico, where they are free 

 from any taint that might be included in the river waters, 

 these oysters are gathered and bring the best price on the 

 local market. The Ship Island variety are found in great 

 abundance on the reefs and bottoms surrounding that min- 

 iature island, while the Four Bayou variety are compara- 

 tively scarce, owing to the current during the tides. In 

 this narrow strip of water during the tides there is a current 

 ranging from ten to twelve miles per hour, which makes it 

 very difficult for the planting and cultivating of this variety. 

 Several attempts have been made, however, to imitate this 

 oyster, and in some instances with fair success. 



The Grand Bayou and Bayou Cook oysters, fat, healthy 

 oysters of gigantic size, are also considered among the high- 

 est grades of oysters and bring a very good price on the 

 market. These oysters compete favorably with the Ship 

 Island and the Four Bayou varieties in excellence and clean- 

 liness. They are found in abundance in the bayous from 

 which they derive their names and are used in great quan- 

 tities in Louisiana, Texas and Mississippi, being the chief 

 raw oysters that are shipped to these points. 



