Report of the Board of Shell Fish Commissioners. 53 
vi 
The barren and depleted bottoms which will be opened for 
lease and which are adapted to oyster culture aggregate 
about 1,500 acres. A small part of it is located between the 
natural bars near the mouth of the river and in St. Inigoes 
Creek but the greater part is found above the mouth of St. 
Inigoes Creek. 
ST. GEORGE RIVER. 
(Shown on Chart of Natural Oyster Bars, No. 24.) 
St. George River is connected directly with the Potomac 
through the Straits at the upper end of St. Inigoes Island 
and almost as directly, through the mouth of the St. Marys 
River. The section between the mainland and St. George 
Island is in reality a Sound and, because of its double con- 
nection with the Potomac, is exceptionally well adapted to 
the growth of oysters. Almost all of the bottoms of the river, 
including the soft mud of the channel as well as the sandy 
bottoms near shore, are well stocked with oysters and have 
been included within the limits of thirteen natural bars... Of 
the 1,250 acres of oyster ground pointed out by the local rep- 
resentative for survey and examination, 187 acres only were 
found to have been depleted bottom. In addition to this de- 
pleted area there is about an equal amount of barren bottom 
in the river adapted to oyster culture which will be available 
for lease. About 50 acres of this is situated in Price Cove; 
an equal amount between the shore line and the inshore limits 
of Milbourne Shore bar; the remainder in the upper part of 
the river. 
The density of the water fluctuates with the rise and fall 
of the tide but the circulation is such that there is no appre- 
ciable difference in the density at the head of the river and 
at its mouth. The specimens taken when the tide was low 
from October 19th to 22nd, showed a density of about 1.0096; 
at high tide, 1.0104. 
HERON ISLAND SOUND. 
(Shown on Chart of Natural Oyster Bars, No. 25.) 
Heron Island Sound is the name given by the Commission 
to the waters lying below the mouths of Bretons and St. 
1See table on page 63. 
