22 
BULLETIN OF THE UNITED STATES FISH COMMISSION. 
cultural area, it may be noted, corresponds closely to that of Tarente in the south 
of Italy, of Arcachon in France, and of the best part of Long Island Sound. 
It is an interesting fact that the culturists in Aki have at certain points developed 
independently branches of the industry which are strikingly similar to those employed, 
for example, in France. We thus find that a clear distinction is made between the 
regions in which young oysters — “spat” — can be obtained and those having the best 
Fig. 3. — Hand pick used for 
making sockets in gravelly 
bottom for insertion of 
skibi. 
Ftg. 4. — Bamboo collectors, sliibi, arranged so as to form a boundary hedge 
of an oyster farm. 
conditions for different stages of growth; also regions in which the final touches are 
given in preparing the oyster for market. It is convenient, therefore, to describe 
the Japanese cultural methods from the standpoint of locality. Thus at Nihojima, 
where the water is freshened by the entrance of the Otagawa, the “production” of 
young oysters is an especial feature of the industry. At Kaida Bay there is a region 
favorable for a combination of production and growth (elevage), and at Kusatsu, and 
further along in the direction of Miyajima, are the best conditions for elevage. 
