294 BULLETIN OF THE UNITED STATES FISH COMMISSION. 



It is every man for himself and it is no man's business to protect the young and 

 spawning oysters. Oysters are sold throughout the entire spawning season. This is 

 like plucking the blossom and expecting full ripe fruit to appear. Oysters from a 

 tropical climate have usually less firmness, but generally equal in flavor those of a 

 more temperate zone. The southern oyster seems to develop more rapidly when 

 transplanted to northern waters. The Florida Gulf oysters have a more massive 

 shell and are of a more rapid growth than those on Atlantic shores. Prof. G. Brown 

 Goode says oysters are here found fully equal to those of the North. The bottom 

 favorable to the growth of oysters must not be too sandy or too muddy. The water 

 must contain enough of lime to grow the shell and enough vegetable matter for food 

 and nutriment. There should be a flow of fresh water carrying additional lime and 

 food. The most favorable temperature during the spawning season is from 60 to 80 F. 



CANNING. 



The first record we have of hermetical sealing is about 1810, by Appert, whose 

 successful experiments were made under the auspices of the French Government. 

 We owe to him not only the discovery but the demonstration of principles at the bot- 

 tom of preserving processes; yet his methods are not followed by the practical canner 

 of to-day. 



Maine, I think, claims the credit for the first success in canning fish in the United 

 States; yet I am quite sure it is a mistake. Oysters were first packed in Baltimore 

 by Thomas Kensett in 1825, who then opened them by hand, cooked and packed them 

 in cans, sealing hot and boiling in water, to which was added salt or pearl ash to 

 get an increase of heat. These sold at the rate of $6 per dozen; to-day they can be 

 bought for $1.25. From 1860 to 1865 began the opening of oysters, inaugurated by 

 Louis McMurray, by placing in boiling water. After this, oysters were opened by the 

 present method of steaming. They were until about 1880 preserved by heating the 

 water with calcium to give 240 degrees heat, which experience demonstrated was 

 sufficient to destroy the germs of fermentation. The closed retort or process kettle 

 was first used about 1880. The first attempt at canning in Florida was made in 

 Apalachicola in I860 by one Stacy, whose experiments were a failure, owing to the 

 fact that no knowledge was had as to the proper heat required to destroy the germs 

 of fermentation. At that time the packers kept their knowledge secret. Stacy 

 worked on the assumption that 212 degrees, the boiling heat, was sufficient. The war 

 came on during the next oyster season, so the experiments were abandoned. The 

 thousands of tin cans served as cups for soldiers and fishermen. 



Again in Apalachicola in 1883 James Hunt, from Baltimore, put in a small plant 

 and started a business of what is now a favorite and popular brand, but gave it up as 

 it was not profitable. He then established a plant at Fernandina, and has since that 

 time started other canning plants. Other canneries were built at Apalachicola, but 

 not continued. A small plant was built at St. Andrews Hay, but never operated. 

 Recently a plant started on Manatee River at Gulf City, and there are two at or near 

 Fernandina. Canned oysters are not only found in the Tropics, but explorers have 

 carried them as far as man could go to the North Pole. The tin cans do duty in dec- 

 orating huts away from civilization, and are even worn by natives as ornaments. 

 Canned oysters are used in the lumber camps of the forest, the mining regions of the 

 mountains, on ships at sea, and in the parching deserts. 



