When the mussels grow so large that they touch and overlap each other, the cultivator thins the too-crowded ranks of the _bouchots batard_, in order to make way for a younger generation of mussels. The mussels thus obtained are transplanted and placed on the empty or partially-covered hurdles, and transplanted to the _bouchot milieu_, which is uncovered during neap-tides. This operation is performed in the manner already described, only the larger size of the mussels renders the use of a net to enclose them unnecessary. The labour of transplanting is continued so long as there remain upon the _bouchot du bas_ any _renouvelain_ fit for being placed on the _bouchots_ nearer the shore. The work must be carried on at all times of the day and night during low water, as that is the only period that the _bouchots_ are uncovered. There is also the labour of replacing and covering with mussels any of the palisades that may have sunk or been broken. After about a year’s sojourn on these artificial beds the mussels are fit for the market. Before being ready for sale, they are transplanted to the _buchots d’avant_, which are placed close to the shore to admit of the mussels being easily gathered by the hand when ready for the market. A very perceptible difference in quality is seen in the mussels grown on different parts of the bay—those of the upper division possessing the finest flavour, while those of the lower divisions are much inferior, a circumstance caused no doubt by their suffering much more from the influence of the wind. The mussel has become, by its abundance and cheapness, the daily food of the poorer classes, and sells well throughout the year. It is, however, only in season from the month of July till the end of January, and it is during that period that the most important operations of the farmer are carried on, and that the great part of the harvest is sent to the market. During the spawning season, which lasts from the end of February to the end of April, they lose their good flavour and become meagre and tough. At the foot of the cliffs, along the shores, the _boucholeurs_ dig large holes for the purpose of storing their implements of labour. When a supply of mussels is required for a neighbouring market the _boucholeurs_ bring them in their canoes to the landing-place, whence they are conveyed by the wives to these stores, where they are cleared and packed in hampers and baskets, which are placed upon the backs of horses or in carts, and driven during the night to the place of destination, which is reached in good time for the opening of the market in the morning. About 140 horses and 90 carts are employed for the purpose of thus supplying the neighbouring towns and villages.