x Contents 



CHAPTER XI 

 BIVALVES IN RELATION TO DISEASE 



PAGE 



Typhoid fever Sources of infection Contamination of 

 water over oyster or clam beds How bivalves strain 

 disease organisms from large quantities of sea water 

 Need of caution in eating uncooked bivalves Danger in 

 the freshening process How it may be prevented 

 Safety rests largely on the demands of the consumer . 166 



CHAPTER XII 

 THE NORTHERN OYSTER FIELD HISTORICAL 



Natural oyster beds north of Cape Cod Kitchen middens in 

 north New England The Damariscotta shell heap His- 

 torical records Why natural oyster beds have disap- 

 peared Early extent of natural beds in New England 

 and New York Cause of the depletion of the natural 

 beds The beginnings of oyster culture in America 

 Early laws governing the oyster industry Lease and 

 sale of bottoms The fear of monopolies The futility 

 of the close season ".-'""'*. . 174 



CHAPTER XIII 



PRESENT CONDITIONS IN THE NORTHERN 

 FIELD 



American and European oysters compared The use of 

 southern seed Oyster laws The old method of local 

 control The new method Surveys of barren bottoms as 

 well as of natural beds Definition of a natural bed 

 Incontestible titles and the settlement of disputes Other 

 features of present Connecticut oyster laws Direct 

 revenue plan not in favor Activities on Long Island 

 Sound Deep water culture Mergers Monopoly Work 

 during the summer Northern markets 186 



CHAPTER XIV 

 THE CHESAPEAKE 



Historical Record of the oyster industry fragmentary 

 Origin of the present packing business in Maryland In 

 Virginia Estimated production of the Chesapeake in 

 half a century Belief that the supply was inexhaustible 

 Special Maryland Oyster Commission of 1882 Report 

 of Professor Brooks Destruction of the natural beds 

 by excessive dredging Record of the decline of the in- 



