Oyster Culture in Europe and Japan 87 



Great attention is paid to the appearance of these 

 oysters before they are marketed. After a period of 

 rapid feeding, there is apt to be some outward sign of 

 the dark colored matter contained in the digestive tract. 

 In order that this may be removed, the oysters are placed 

 in inclosures containing clear water, and allowed to re- 

 main for a week or more, during which time very little 

 food is consumed. They are then removed, and not only 

 are the shells thoroughly scrubbed with a brush to re- 

 move any trace of mud, but any marked roughness is re- 

 duced by a process of scraping. It is not necessary to 

 contrast their appearance with that of oysters marketed 

 in the shell in America. 



OYSTER CULTURE IN JAPAN 



Oysters have been cultivated in Japan for several cen- 

 turies. We are told that in ancient times a certain clam, 

 Tapes, was gathered in the Sea of Aki and kept, 

 awaiting shipment to market, in inclosures made of 

 bamboo. It was discovered that in certain places young 

 oysters attached to the brush of the bamboo, and that 

 their position was so favorable for growth that it became 

 profitable to capture them in this way, and rear them in 

 inclosures. Thus, gradually, oyster culture displaced 

 the Tapes industry. 



Two species of oysters grow on Japanese shores. The 

 one that occurs most commonly and is reared by the cul- 

 turists, is known as Ostrea cucullata. It has the gen- 

 eral appearance of our Atlantic oyster, but is somewhat 

 smaller. Its cultivation is practised most extensively in 

 the Inland Sea. 



