86 



163. When was this ! 



164. What do you consider a profitable price for oysters? 



165. Can an oysterman catch as many to-day, in the same number of hours fishing, as he could 

 when you first began to fish ? 



166. What is the reason for the difference in the catch ? 



167. How many could one catch at that time ! 



168. What was the price then ? 



169. Does the price vary on account of flavor or fatness ? 



170. If so, which commands the better price ? 



171. To what market do your oysters go ? 



172. Do the oystermen dispose of their catch to the dealers or to traders ? 



173. How long can oysters be carried in an oyster vessel without injury? 



174. In what shape can they be carried best ? 



175. Must any particular care be taken when transporting them ? 



176. About how many persons are engaged in oystering in your neighborhood? 



177. How many vessels do they employ ? 



178. From your experience, what do you consider would be the best means of improving the 

 beds and the quality of the oysters in your vicinity, for the best interests of the oystermen and of 

 the general public? 



FOB THE OYSTER PACKERS. 



179. In what shape do you put up oysters ? 



180. What is your process? 



181. About how many do you put up in a season ? 



182. From what part of the country do you procure your oysters ? 



183. What do you pay per measure or load ? 



184. How many oysters are there in a load? 



185. Where are most of your oysters sent? 



186. With barrel oysters is there any particular manner of packing them in a barrel? 



187. Can you give any information from your books as to the number of bushels purchased 

 and the number of gallons obtained from them each year? 



APPENDIX E. 



The following analysis of the water of the Sounds and Bay was made at my request by Mr. 

 Charles E. Monroe, Professor of Chemistry at the United States Naval Academy. As in all prob- 

 ability the chemical character of the water in the locality under consideration is not subject to 

 frequent or great changes the constituents of the water as determined by Professor Monroe may 

 be accepted as the normal ones. 



The analysis furnishes data for comparison, and in transplanting oysters from this locality it 

 will be of advantage to the oyster culturist to consult the table and avoid the transference of the 

 oysters to conditions of marked dissimilarity. 



ANALYSIS OF WATER FROM TANGIER AND POCOMOKE SOUNDS AND CHESAPEAKE BAY. 



By C. E. MONROE, Professor of Chemistry, U. S. Naval Academy. 



Locality. 



Total solids at 120°. 



Chlorine. 



determi- 

 nation. 



Mean. 



Separate . 

 determi- Mean, 

 nation. 



Sulphuric acid. 



Separate 

 determi- 

 nation. 



Mean. 



Section 1, Station C— 

 High water .. '. 



Low water 



18, 000 

 18, 000 

 17, 340 

 17, 338 



18, 000 

 17, 339 



9,370 

 9,400 

 9,080 

 9,100 



9,390 

 9,090 



1, 532. 6 

 1, 518. 

 1, 507. 8 

 1, 457. 



1, 525. 3 

 1, 482. 4 



