As to the kind of ground most suitable for oyster-growth, Dr. Kemmerer, of St. Martin’s (Ile de Re), an enthusiast in oyster-culture, gives us a great many useful hints. I have summarised a portion of his information:—The artificial culture of the oyster may be considered to have solved an important question—namely, that the oyster continues fruitful after it is transplanted from its natural abode in the deep sea to the shores. This removal retards but never hinders fecundation. The sea oyster, however, is the most prolific, as the water at a considerable depth is always tranquil, which is a favourable point in oyster-growth; but the shore oyster-banks will also be very productive, having two chances of replenishment—namely, from the parent oysters in the _parcs_, and from those currents that may float seed from banks in the sea. Muddy ground is excellent for the _growth_ of oysters; they grow in such localities very quickly, and become saleable in a comparatively short space of time. Dry rocky ground is not so suitable for the young oyster, as it does not find a sufficiency of food upon it, and consequently languishes and dies. Marl is the most esteemed, and on it the oyster is said to become perfect in form and excellent in flavour. In the marl the young oyster finds plenty of food, constant heat, and perfect quiet. Wherever there is mud and sun there will be found the little molluscs, crustacea, and swimming infusoria, which are the food of the oyster. The culture of the oyster in the mud-ponds and in the marl—a culture which ought some day to become general—changes completely its qualities; the albumen becomes fatty, yellow or green, oily, and of an exquisite flavour. The animal and phosphorus matter increases, as does the osmozone. This oyster, when fed, becomes exquisite food. In effecting the culture of the sea-shores and of the marl-ponds, I am pursuing a practical principle of great importance, by the conversion of millions of shore oysters, squandered without profit, into food for public consumption. The green oyster, to this day, has only been regarded as a luxury for the tables of the rich; but, as I have indicated, there are an immense number of farms or ponds on the Seudre, and I would like to see it used as food by everyone.