Washington standard. [volume] (Olympia, Wash. Territory) 1860-1921, 1903-01-09

water from getting in, by means OF
heating apparatus they will be able to
propagate. However, this will be an
expensive method and more costly
than to continue in the old way to Sc.
cure seed annually from the Eastern
beds. Therefore it is safe to say that
at least not for years will there be any
extensive attempts at propagation
here.
While treating OF this phase OF the
industry it is we'll to look into the
matter further. The native oyster
propagates in these waters even faster
than the Eastern oyster does in its ma.
tive beds. The reason for this, it is
stated by scientists, is that the native
Puget Sound oyster combines both
sexes and propagation takes place be-
fore the spawn leaves the shell to float
on the cold water. With the Eastern
oyster the two sexes are distinct and
before the spawns unite they become
chilled and die.
To carry on the industry at Toke
point there have been several culling
houses erected, and next year there
will be other structures put up. Grow.
efs at other points are also preparing
for next seasons trade, and the season
OF 1908 will be the first when the de.
mand for this new product OF Puget
Sound can be supplied, even in the
markets which have already been cul.
tivated.
One of the men who has interested
himself in the cultivation OF Eastern
oysters on Puget Sound is James r.
Morrison, and much of the credit for
its development is due to him. In
speaking of the business, its past and
future, Mr.. Morrison said: Eastern
oyster culture on Puget Sound is no
longer an experiment. 1t has been
tried and has proven q success, and an.
other year will see double the output
there was this year. Every encour-
agsment that could possibly be offered
new enterprise has been given this
one by epicures OF the very best clubs,
restaurants and hotels OF the coast.
They have made the trade for the
large oyster OF the North Coast. They
have declared that it is the best favor
grown and the best in color. In both
these particulars it surpasses the oyster
grown on the Atlantic coast, and from
which we obtain our seed. This may
seem strange, but there is reason for
it.
at is the flavor of the native oyster
that has made it so general OF use. II
has different flavor from any other
oyster grown. Where it gets it no one
has been able to explain, other than in
the statement that it is from the wa.
ters in which it is grown. This same
flavor is given to the Eastern seed,
and during its time Of maturing here
its flavor is SO changed that the most
expert, If he was not told, would be
unable to say where the seed came
from.
ave will always be obliged to buy
our seed 10 the East. The water here
is about ten degrees too cold. That is
to say, il is that much colder than the
waters Of the Atlantic, where they
propagate. The result is that the
spawn floats dead. There is another
reason that is assigned for some, and
that is that the swift tides carry away
the spawn before it has had chance
to settle on the shells. No matter
which of these theories is the correct
one, propagation here will not be pro.
fitable for the present, at least.
Warming the water has been tried,
and it has been found that in small
quantities the spat will afix, but it
has never been demonstrated that it
would be commercial success.
Therefore we look forward to depend
ing on the East for our supplies Of
seed.
"The cultivation OF Eastern oysters
on the Pacific coast was first under.
taken in San Francisco bay in 1870 by
A. Booth, of Chicago. That year he
shipped out the first consignment OF
live oysters over the new overland rail.
road. For the next few years he had
the business all to himself, but later
others began to engage in it, until
eventually they bought only the East
ern seed and supplied the coast market
with large oysters.
"In 1872 Corville & Co. established
bed south Of San Bruno point. This
bed was subsequently owned by San
berg & West, who grew both Eastern
and Willapa oysters at Pinole point at
one time. Doane & Co. about the
same time established beds Of Shoal-
water bay oysters q short distance
north of San Bruno point, but after
wards they we're lost in northeaster
and the locality was abandoned. Later
on a great number of the oyster firms
were consolidated by Morgan & Co.
and this firm still maintains the bust
ness at that point.
Before the introduction OF Eastern
oyeters in San Francisco bay trade in
Willapa harbor oysters was main
tanned, and this is kept up at the pres.
ent time.
"The success attained by the cul.
ture of the Eastern bivalves in San
Francisco bay wss responsible for the