Essex County herald. [volume] (Guildhall, Vt.) 1873-1964, 1885-01-23
FARMS NO EYE HAS SEEN.
PLANTING AND HARVESTING EAST
ERIN OYSTER BEDS.
How the Oyster Is CuItIvated-Ene-
nnFas ne

How the Oyster is CuItIVated-Ene-
mieS OF the misunderstanding
Oysters TO the New York Market.
Oysters are raised by cultivation, just
as fruits and vegetables are. They are
found in all seas in from four to six faith
oms OF water, and never at great dis
tance from the shore. They are most
abundant in the quiet waters of gulfs
and bays formed at the mouths of large
rivers. The principal sources of supply
for the United States are the Chesapeake
bay, New Jersey coast, aud Long Island
sound. Formerly the northern beds were
almost wholly kept up by restocking
with seed oysters from Chesapeake bay
and the Hudson river, but of late the
oyster reapers have secured the seed, or
spat, as the fishermen call it, during the
spawning season, and new grounds have
been utilized until the area of the oyster
beds can be measured by townships, and
is constantly extending.
Although there Is no such thing as
buying the beds of any of the public
waters, yet oyster grounds are, in man
ner bought and sold in this way: A man
or company will clear up a new place
and begin raising oysters. If these men
wish to go out of the business they
sell their squatter's right to their bed.
The right is recognized in the
business, and such sale holds good
by common consent. The spat gathered
in the spawning season is scattered over
the beds from which o. sters have been
gathered, or on newly prepared ground,
as the case may be. Here it lies from
one year to five or sixyears. Rockaways
lie about one year and sounds from three
years to five years. The increase is from
three to six baskets for every one of spat.
/ The chances, as a rule, are in favor of
good crop, but the oystermen have many
things to contend with, so that it some
times happens that when they 90 to
gather the oysters they find either dead
/ ones or none at all. The oyster has it's
natural enemies, such as the drumfsh
and starish, which destroy great many,
and in the second place the ground some
times proves unsatisfactory, Sometimes
a heavy weight of grass grows fast to
them, and, pressing them down into the
mud, smothers them, or, when they are
on sandy soil, storm will occasionally
cover them entirely with sand. How
ever, with the constantly improved
methods of cultivation, means are being
continually devised for the better protec-
ton of the oyster.
Two-thirds of the oysters now brought
into the New York market during the
summer and autumn come from the lower
bay, and are called sounds. The remain
der may be said to come from Rockaway,
Blue Point, and the East river. The
winter trade depends more or less on the
supply from Chesapeake bay, although
large quantities taken in the New York
waters are stored for winter use.
Down on West street, a few blocks
north of Canal street, little fleet of
oyster bosts, packed together like sar-
dimes in a box, may be seen any day
delivering their cargoes. How one ever
gets out is a profound mystery. The
boatmen themselves say it often takes
half day to get one clear of the rest.
They are small, single masted, and each
carries jib. They vary in length
from thirty feet to forty feet. They
cost between $500 and $4,000 apiece,
according to their size and the manner
in which they arc fitted up. There are
also a great many steam tugs engaged in
the business. Each boat usually carries
five men, The wholesale dealer, who
have their houses upon RATS along the
dock, own or have an interest in most
of these boats. One dealer will often
own a number of sail boats, or an inter
est il several, and perhaps a number of
/ tugs as WELL There are, however,
many boats that are owned by the men
who sail them, The boats usually stay
out week or six days. Each is pro-
viGed with an oyster tongs and dredge.
At first, while the oysters are thick, the
men use the tongs. Afterward
they finish up by raking over the
ground with the dredge. The dredge is
an iron rake in two sections. It has
bag hanging from the back of it, made
of iron links. This is always held open
by an iron frame. The oysters, as they
are raked up by the teeth of the dredge,
are showed back into the bag until it is
filled, and then it is raised and its con-
+ tents. are emptied on board. 1t is
either dragged by the sailboat with
spread canvas or worked by steam.
which is from one thousand to six thou
sand, according to the size of the craft,
it carries the oysters to water-logged
crib. This is done in order that the
, oysters may drink, and thus gain fine,
plump appearance for market, and also
supply themselves with circulating
fluid to stand long transportation. They
are usually put in the crib at ebb tide,
as it is only then that oysters open.
After this other boats deliver them to
the wholesale dealers. Oysters are clas-
sfed according to their size, as extras,
box, culling and cullentines. Some of
the dealers open the oysters they handle,
while others simply deal in them in the
shell. The openers get 81 a thousand
for opening the oysters, and one man
can open from three thousand to six
thousand day.-Neao York San.