The Dawson news. (Dawson, Ga.) 1889-current, 1911-12-20
THE SUCCULENT OYSTER
HOW THE SLIPPERY BIVALVE is
CULTIVATED AND HARVESTED
The Enormous Industry Which the
MolIusk Furnishes to Many in
This Country and Abroad.

Throughout the long winter
months oysters are very plentiful
The average person who relishes the
mollusks knows little about its birth
place or how it is cultivated and
harvested.
While the oyster lives in salt wa
ter it will live two months entirely
out of its natural element if kept in
a cool place. It's shell is close-fitting
and gives needed protection from
the elements. When the shell is
broken or cracked the tenant dies
whether in water or out of it, The
well-bred oyster has a head and TAIL
or parts resembling these important
characteristics of animal life, and
when found at rest is usually reclin-
ing upon it's left side. 1t has no eyes,
but the sense of touch seems to be
abnOrmally developed. 1t is said
that the oyster will instinctively
close the valves of its shell upon the
approach Of a boat even before the
first tiny waves strike it.
How the Oyster Lives.
The oyster is a good feeder and
never misses a meal Millions of
translucent hairs provide the oyster
with a means of taking nourishment
from salt water 1t gathers minute
organisms by the millions as it's APP
petite Graves nOurishment, and the
variety is ever changing. It e2ts
heartily and regularly, and can be
readily injured by unfit water or that
lacking the essential element, lime.
This it needs to keep the roof on
its house, the shell being largely
composed of lime and salt.
The oyster will not grow every
where. 1t will grow only in favored
spots, where the winds and tides are
suitable and where a certain mixture
of water is found. 1t must have a
resting place, hence it's home is in a
bay or eddy, usually not far from
the mouth Of river which supplies
fresh water to mix with the sea. A
mixture of mud and clay must form
a bed upon which it can rest, and
heavy ocean currents must be I'M
known. Water makes a great differ
ence in oyster culture, showing
clearly that the sea water is not the
same, and that the constant addi-
ton of fresh water from rivers
changes the salty element near the
mouths Of rivers until shellfsh real
ize the difference and remain in the
place most suited to their needs.
Oyster Industry in America.
The oyster industry is of immense
proportions in America. 1t is esti-
mated that 100000 bushels of
oysters are produced and marketed
annually, with the demand rapidly
increasing and the profits growing
as better methods are employed.
Perhaps SIS, 100000 is involved in
the business aside from the value of
the land used, and over $4,000 peo-
pie are engaged in farming" oys-
tiers and marketing the product.
Over 5000 vessels and dredges are
employed in gathering and working
over the beds. In the business of
dispOsing of the shells to poultry
men and others a large number of
men are employed
Maryland is the land of oysters
and Baltimore is the center of the
industry in this country. Here the
delicacy is produced and marketed,
furnishing 25 900 people with con
slant employment and piling UP fort
unes for the lucky promoters of the
enterprise. About 800 Baltimore"