OSTREAD.E. OYSTER. 139 



of the Marennes oysters was due to the essentially 

 argillaceous soil of Marennes, to the brackish waters 

 of the Seudre, or to oxide of iron ; but at La Trem- 

 blade, where the greening process is also carried on, it 

 is attributed as much to the action of fresh water as to 

 the nature of the soil, and reeds grow on the edges 

 of the claires which could not grow in salt water. 

 The greening takes place in a few days. A fortnight 

 is sufficient when the claire is in the humour. But the 

 greatest care must be taken not to empty the claire 9 as 

 it would be a long time before it became green again.* 

 Oysters are imported into Marennes for fattening 

 and rearing from all parts of France, and the number 

 in 1880-81, including Portuguese oysters, amounted to 

 130,000,000. In 1882, Marennes sent out 151,000,000 

 oysters, representing a value of 5,900,000 francs, t 

 Some years since these Marennes oysters were so much 

 in demand, that the white oyster-beds in the neigbour- 

 hood had become insufficient to stock these peculiar 

 beds where the creature acquires the green colour and 

 delicious taste which causes the Marennes oyster to be 

 so eagerly sought after. White oysters had therefore 

 to be imported from Spain, Brittany, Ireland, and 

 England. A considerable quantity of oysters were at 

 one time imported from Falmouth, and these contain 

 copper, which imparts an acrid taste. They were gene- 

 rally, on their arrival, deposited in certain beds apart 

 from the others, and there kept for six months, after 

 which it was proved by experience that they lost their 

 copper, salt, and bad flavour. A Marennes fisherman, 



* ' Oyster Culture in France,* Translation of Report, by M. G. Bon- 

 chon-Brandeley. Edward Staubope, 1877. 



t * Translation of Report on Oyster Culture in France/ by M. Broccbi, 

 Aug. 1st, 1882. T. H. Farrer. 



