Oysters, and All about Them

Purchase of this book includes free trial access to www.million-books.com where you can read more than a million books for free. This is an OCR edition with typos. Excerpt from book: CHAPTER XXVIII. OYSTER CULTURE IN ITALY. XXXI.?A REPORT ON OYSTER-CULTURE IN THE MEDITERRANEAN, 1878. (a.) By G. Bouchon-brandely, Secretary To The College Of France. Oyster-culture?oysters At The Gulf Of Genoa?Labours Of M. Coste?Destruction Of Oysters In Lake Fusaro? Messrs. Gasquet's Oyster...
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Purchase of this book includes free trial access to www.million-books.com where you can read more than a million books for free. This is an OCR edition with typos. Excerpt from book: CHAPTER XXVIII. OYSTER CULTURE IN ITALY. XXXI.?A REPORT ON OYSTER-CULTURE IN THE MEDITERRANEAN, 1878. (a.) By G. Bouchon-brandely, Secretary To The College Of France. Oyster-culture?oysters At The Gulf Of Genoa?Labours Of M. Coste?Destruction Of Oysters In Lake Fusaro? Messrs. Gasquet's Oyster Establishment?Oyster Parcs At G1ens, Belon, And Agay?Analysis Of Sea Water By M. Schutzenberger?M. Viand's Experiments?Flourishing Condition Of Oyster-culture In The Mediterranean- Causes Of Decadence, Etc.?Analysis Of Sea Water By Schweitzer And Usiglio. It is to Italy we are indebted for the idea of establishing in France that branch of industry, so nourishing at the present time, known as oyster-culture. The Romans were (a) Rapport au Ministre de 1'Instruction publique sur la Pisciculture en France et L'Ostreiculture dans la Me'diterrane'e, par M. Bouchon-Brandely, Secretaire du College de France. Paris: A. Wittersheim et Ce., Quai Voltaire, 31, 1878 (Extrait du Journal Officiel des 16, 17 et 18 Mai 1878.) small 8vo. pamphlet, p. 103. Only that portion of the report devoted to oyster-culture in the Mediterranean (pp. 45?103) is reproduced here. the first to engage in the cultivation of the oyster, and their methods, inherited by the Italians, have come down to us without any modification. The method of cultivating this mollusc at Tarente to-day is the same as that practised in the time of Sergius Orata. In 1853 M. Coste visited Fusaro, and from that remarkable journey of scientific exploration, it is said, he brought back the elements of the new industry to which science has assigned general rules that have since been improved upon by practice, But if, prior to that time, an exceptionally fine flavour was given to the precious bivalve at Marennes, Courseuilles, and Ca...