New-York tribune., 1903-03-15
OYSTER CULTUREIN JAPAN
METHODS THAT MIGHT PROVE USEFUL
IN PARTS OF AMERICA

Tie r.-,ent e,ict of Emperor William of Ger
raaLy hanishing British oysters from the i'm
Perial harder and substituting therefor Dutch
ana Danish oysters may or may not have been
enl.;.!y GU,. the fear of typhoid germs III the
British hHalre. but it has served increase
public inter, st in the best methods of protect
ing oyster beds everywhere from pollution hy
sewaS-, and int identally to draw attention TO
oyster culture generally
Many epicureS declare that the Kaiser is not
saori:Iring much when he cut himself off from
the 'coIpery' little English oyster, which they
say cannot compare in flavor and general eX
cellence with the American oyster. In the nat
ter OF flavor NewYork ana the Eastern cities
especially favored, for whatever other
charms the Pacific Coast may possess. that re-
gion is hot blest with native oysters at all com
parable with those of the Atlantic seiboard.
The latter superior in point of flavor and
size to the Oregon oysters, just as they are
those of Western Europe. Professor Bashford
Dean. Of the Department of Zoology in Co.
lurbia University. believes. though. that some
Improvement could be effected in the Pacific
Coast oyster if methods OF culture like those
which have been common in japan for centuries
adopted He is not prepared to recommend
the UansI,lantn5 of Japancs. biEalVcs to TINS
side of the Pacific until il has been clearly
proved that they Will take kindly to their new
environment That is a matter for future eN
pertinent Concerning III" effect IF Applying the
Japanese system to the American oyster he is
more hopeful, although. even on this point, he
IS ,.oj confident. While a visit to Japan Two
or t.rec years ago he made =, special study of
t-r subject for the United States Fish Commits
sion, and an e,al,or3te paper from his pen has
ben printed 10y that bur--iu.
TLrce different species of oyster occur IN
Jai i.a:.=se waters, but it is a variety which re-
seItl.s the Blue Point" OF the English native
in s.ze which Professor Dean chiefly discusses.
II is his almost exclusively which the japanese
cultivate. The bigger variety wants deeper
va r. and the smaller one sticks to rocks like
fa-,"scles. The particular species here Consld-
e:.t IS grown by aquatic farmers in the shall
i"" "ateIs of the Inland Sea, lying between the
lg'.- !S.a-d of Shikoku and the mainland, where,
s Il" tidal level changes ten or fifteen feet daily.
tie currents are strong enough TO insure ample
n"''-::.ent, and there is i.ice clean. sandy or
g:aI-lIy bottom
When new ground is TO be prepared or fresh
provision is made on old ground long rows OF
BAMBOO sticks are inserted in the sand where the
water is shallow The sticks. collectively called
'sI.Ii' about five six feet long. and are
E;.1rIened so to go down easily II necessary
the Nay is opened with an iron tool. The bam-
bo"s worked into the sand for about one
fttlI Of their length. The interlacing branches
ara Leaves form a network, which affords a
lar" surface for the attachment of the spat or
s;-.nn. This preliminary operation is conducted
81 AIriI usually. each farm having its own dis
t.:.,t fence. The work is done at particularly
10" stage OF the tide, from open boat. The
are about waist high and remind one OF
y:."yards
SiJ..t is brought from convenient spawning
grounds near 10y and deposited in the mimic
fist After few weeks the tiny bivalveS ap-
I.-.r as an incrustat:on u.,on the stalks and
tl,--.:after grow steadily. In Kaida Bay.
IF the most famous centres OF production,
il-e harvest comes at the end Of the second year
a low tide is selected for the undertaking. With
one hand, which is special mitten, the
farmer holds the shihi steady. while with the
other he removes the oysters with pickuke In