Semi-weekly south Kentuckian. [volume] (Hopkinsville, Ky.) 1883-1889, 1884-11-04
OYSTERS.


One hundred and fifty years ago there
were 1000 oysterwomen in Paris, who
pursued their business with much zeal
and dexterity.
The "green" oyster, so much priced
in France, will not sell in our markets.
The "greening" Of oysters is extens-
lively carried on OF Marennes, on the banks
of the river Seudre; and this particular
branch of oyster industry extends for
leagues along the river, and is also sane
toned by free grants from the state.
The peculiar color and taste are said to
be impaired by the vegetable substances
which grow in the beds where the oys-
ters are cultivated.
A resident Of London, England, claims
that that city spends over $25, 900, 900 q
year for oysters, and that more than
twice the number OF these bivalves
would be used if they could be obtained
ut as reasonable prices as in America.
The genuine Whitestable oyster fetches
about rs or so cents a dozen. Oyster
culture in England is yet in its infancy.
Large numbers Of oysters are now car
ricd to England from this country. The
most popular size for eating is in shell
about as large Os a dollar. They are
packed IN barrels very closely, and kept
right side up during the voyage. Quite
q tra.le is now springing up in carrying
"secd" oysters to Europe.
Car loads Of oysters are shipped to
California from New York every few
days. The "native" oyster of that
western coast is obtained in the Gulf Of
California, and is small and OF coppery
taste. There is as wide a contrast be-
tween the California bivalve and the
Eastern as between crab-apple and q
Rhode Island greenlng. Something OF
n supply is being obtained on the Ore
gon or Washington Territory coast.
These are better than the more south
ern.
The seaboards Of Georgia, South Car
olina and Texas abound in oysters. In
some places they have grown up into
reefs extending for twenty miles along
the coast Much Of this oyster wealth
may yet become available for North
ern markets Various river mouths
and estuaries along the Connecticut and
New York shores would be most-excel-
lent oyster farms if some means could
be provided to keep the deposits Of mud
from covering and smothering the young
oysters. The time may be near when
enterprising men will seek to clear of
these ruinous deposits, as they now drain
off marshes and fill up swamps and
pools. The recent law Of Connecticut
creating State commission to sell the
deep-water ground of the Sound hos
served to inspire great activity in So
curing farms in the sea. Many thou
sands of dollars have already been real
lied for grounds appropriated.
The production of oysters has moro
than doubled in quantity in and about
New York harbor, Staten island and
Perth Amboy during the past five years.
It is believed if the mud could be kept
out Of New York harbor it would make
one Of the finest oyster beds in the
world.
The natural oyster beds on the east
side Of Staten island are the places
whence much Of the "seed" for all the
various famous kinds Of oysters about
New York is obtained.
Science has demonstrated that oysters
car be SO managed TINT their spawning
seasons can be regulated, and thus good
oysters be had and eaten every week in
the year. This is arranged in the Con-
necticut waters by planting them in
different depths Of water. This secures
variety in temperature. The greater
the heat the earlier the oyster will
spawn. Therefore, by moving them
into shoal water in sheltered place
where the sun will warm the waller easily
the spawning season will be over in
early summer. Those in the deeper
and colder water will, Of course, feel the
heat later, and, therefore,, spawn later.
Thus one portion Of the oyster supply
con be always ready for use.-Scient5ac
A'AericGn.