NATIONAL FISHERY CONGRESS. 
299 
hinge and diminishing in breadth, until they narrow down to what is commonly, but 
erroneously, called the mouth, forming somewhat of a wedgelike contour, to a more 
rotund or parabolic shape as they grow larger. The rapidity of growth of the Lou 
isiana product is marvelous. In the North Atlantic States it takes nearly three 
years, as we understand, for the fish to mature from the seed, so as to be marketable. 
In the Louisiana waters it takes hardly more than one-third of that length of time. 
When sufficiently matured, say to an average length between 4 and 6 inches, the 
time of fattening and growth depending to a great extent on the size when trails 
planted and the richness and abundance of the food in the locality, the crop is ready 
for marketing. During the fattening process, however, the plants are subject to a 
variety of diseases, although not so numerous or so fatal as those in the colder waters 
of the North Atlantic, nor are they exempt from other destructive agencies. Schools 
of drumfish and sheepshead prey upon the beds, crushing the shells easily and devour- 
ing at times in a single night hundreds of barrels of oysters. Crabs also devour the 
young oyster, while a number of crustaceous borers and starfish find their way through 
the shells and kill the young brood. To guard against these depredations, although 
ineffectually in most cases, pens formed of stakes driven in the bottom of the stream 
are erected around the plants. 
The planting we have alluded to consists in strewing the natural young oysters 
in thin layers over a hard bottom, which has previously been selected and located, or at 
times artificially created by deposits of old shells. Ingathering or “tonging” the 
oysters from the natural beds, 20 barrels per day is considered a good day’s work per 
hand. This, however, is rarely reached, owing to the unreliability and inferiority of 
the labor. The “Tackoes” are not by disposition an industrious people, and, like all 
the people dwelling near the shores of the Mediterranean and Adriatic, they are 
inclined to the dolce far niente , and are peculiarly sensitive, from their former habitats, 
to the effects of the cold northers of the Gulf. Moreover, they are timid sailors and 
dread the sudden storms of our southern waters. They are careless and heedless of 
waste, and it is a common practice, although contrary to law, to “ cull” the natural 
oysters, and for that matter the plants as well, on shore or while under sail from the 
beds. The fatal effects of this practice will be readily perceived when we state that 
it consists of scraping and knocking off the myriads of embryos of young oysters 
which adhere to the older ones, and which should be dropped back into the water 
upon the beds, to be thus preserved and matured, but instead are dropped on land 
or in the water away from the beds and there left to die. This is but one example 
of the ordinary run of the “Tacko” oyster fishermen. Nor is this confined to the 
people of this nationality alone. It may be said to be general among nearly all the 
fishermen. 
The report of the United States Fish Commission of 1880 says: 
The shipment of oysters from New Orleans has hitherto been very small, and principally of fresh 
oysters. * * * Work is irregular because of the difficulty of getting oysters in sufficient quantity 
and when needed, owing mainly to the indisposition of the oystermen to work in had weather. 
There are no statistics at hand by which the total of the gathered crops can even 
be approximately estimated. Prices vary considerably, according to the weather and 
the season. Small, natural, unplanted oysters, commonly called “coons,” suitable for 
planting, can ordinarily be purchased at from 25 to 60 cents per barrel, delivered free 
on board at the beds. Fully matured plants vary in price at the plant beds from $1 
