Daily Kennebec journal. [microfilm reel] (Augusta, Me.) 1870-1975, 1903-03-27
OYSTER CULTURE IN JAPAN.
Methods That Might Prove Useful in
We Parts Of America ~

The recent edict OF Emperor william OF
IGermany banshing British oysters from
theA imperial larder land substituting
therefor Dutch and Danish oysters may
or may not have been entirely due to the
fear of typhoid germs in the British BIZ
valve, but it has served to increase pub
lie interest in the best methods of protect
| ing oyster beds everywhere from pollu-
| ton by sewerage, and incidentally to
draw attention to oyster culture general
Many epicures declare that the Kaiser
is not sacrificing much when he cuts him
self off from the "coppery" little English
oyster, which, they say cannot compare
in flavor and general excellence with the
American oyster In the matter of flavor
New York and the Eastern cities are es-
| pecially favored, for whatever other
charms the Pacific Coast may possess,
that region is not blest with native oys-
| tiers at all comparable with those of the
Atlantic seaboard. The latter are supe-
rior in point of flavor and size to the Ore
gon oysters, just as they are to those of
Moaa n F.. Europe Professor Bashford
| Columbia University, believes. though,
that some improvement could be effected
in the Pacific Coast oysters if methods
common in Japan for centuries We're
| adopted He is not prepared to recon-
mend the transplanting of Japanese BIZ
valves to this side of the Pacific until
II
will take kindly to their new envir-
onment. That is matter for future ex-
pertinent. Concerning the effect of ap-
plying the Japanese system to the Ameri-
i can oyster he is more hopeful, although,
| even on this point he is not confident
While on visit to Japan two or three
years ago he made a special study of the
/ subject for the United States Fish Com
mission, and an elaborate paper from his
pen has been printed by that bureau
Three different species of oysters occur
in japanese waters, but it is a variety
| English native in size which Professor
| Dean chiefly discusses. 1t is this almost
exclusively which the Japanese cultivate.
and the smaller ones sticks to rocks like
| barnacles. The particular species here
| considered is grown by aquatic farmers in
the shallow waters of the Inland Sea, ly-
| ing between the long island of Shikoku
| and the mainland, where as the tidal
| level changes ten or fifteen feet daily, the
currents are strong enough to insure am
pie movement, and there Is a nice clean,
| sandy or gravelly 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 "shibi," are
| about FIVE or six feet long, and are sharp
| ened so as to go down easily. If neces-
| sary the way is opened with an iron tool
| The bamboos are worked into the sand
| for about one-fifth of their length. The
| interlacing branches and leaves from
| network, which affords large surface
| for the attachment of the Spat, or spawn.
| This preliminary operation is conducted
/ in April usually, each farm having its
own distinct fence. The work is done at q
particularly, low stage of the tide, from an
open boat The rows are about waist |
high, and remind one Of vineyards.
Spat is brought from convenient spawn |
| ing grounds near by and deposited in the |
mimic forest. After a few weeks the |
tiny bivalves appear as an incrustation |
upon the stalks. and thereafter grow
steadily. In kaida Bay one of the most |
famous centres of production, the harvest |
comes at the end of the second year. A |
low tide is selected for the undertaking. |
With one hand on which is a special nit |
ten the farmers holds the shibi steady |
while with the other he removes the oys- |
tiers with a picklike instrument. This |
freight is deposited in boat, by means
of which he usually transfers the oysters |
to the mouth of some fresh water stream |
Here they are temporarily deposited to |
fatten
Rather more elaborate methods are fol- |
lowed at Kusatsu. Most of the farmers
here divide their parks into three sections.
The shallowest water is devoted to spat |
collecting; the next division out from
shore is given up to substantially the
Bav. and already described while the
deepest water is employed for a longer |
period of growth-practically three years
The shibi is here sometimes arranged IN
in rows Occasionally the stalks are left
bare. instead of covered with branches
and leaves Much is done in the way of
transplanting bamboos with more or less
fully developed oysters on them 1t is not
uncommon at Kusatsu to have young and
old oysters side by side
The outarmost section is always occu-
pied by transplanted shibi on which the
oysters are two years old. The water i'll
this part of the farm varies in depth from
a few feet to three or four fathoms. Pro-
lessor Dean was assured that in one
place which he inspected oysters We're
successfully grown in fifty feet OF water
The extra time and depth result in winter
meat than the two-year-olds possess and
in a size closely approaching that OF
Well grown Long Island oyster.
The art of oyster culture is more highly
developed at Nihojima, perhaps than else
where. There each branch of the bust
ness is highly specialized, Transpanting
occurs at a more tender age also. A
mass of shbi will be uprooted three
months after the spat has. set. and re-
moved to a more favorable locality, often
a mile away At this period the shells are
so fragile that they are liable to surfer
from handling and transportation. When
replanted the stalks are arranged In toya,
or groups, as at Kasatsu. and either left
al 70 n