-SHELL-FISH COMMISSION,
i For the Year Ending November 3oth, 1887.

BY

KUGENE 'G. BLACKFORD,

COM LISSIONER OF FISH@HIES.

| Ee See ety ee HOw Er Ib GS A: hw) RBs AN UE AUR ¥ 25, 1888: bs
4

THE TROY PRESS COMPANY, PRINTERS.

1888
] Denn rn rn NN NN RN EN I IN rere Nome

SMITHSONIAN DEPOSIT

Long Island Sound Set of 1887.

Average Five Month’s Growth, Life Size.

ARTOTYPE, E. BIERSTADT N. Y.

Rieke Ol ied:

OF THE

“OYSTER INVESTIGATION

AND

SHELL-FISH COMMISSION,

For the Year Ending November 3oth, 1887.

\

EUGENE G. BLACKFORD,
COMMISSIONER OF FISHERIES.
15 f-333

“> T

LRANSMITLRTEHD TO THE LEGISLATURE JANUARY 25, 1888:

THE TROY PRESS COMPANY, PRINTERS.
1888.

i
X

Sere OF NEW IKORK,

ae

No. 37.

IN ASSEMBLY,

JANUARY 25,71888.

RE PORT

OF

EUGENE G. BLACKFORD, SHELL-FISH COMMISSIONER AND
COMMISSIONER OF FISHERIES IN CHARGE OF OYSTER
INVESTIGATION AND SURVEY OF OYSTER TERRITORY
FOR THE YEAR ENDING NOVEMBER 30, 1887.

To the Legislature of the State of New York:

I hereby have the honor to submit a report of the work
accomplished in the survey of the oyster territory of the
State, and since June, 1887, as Shell-Fish Commissioner.

The section in the Supply bill of eighteen hundred and
eighty-six, authorizing the oyster investigation, reads as
follows:

‘For the Commissioner of Fisheries appointed under
chapter three hundred and nine, Laws of eighteen hundred
and seventy-nine, the sum of two thousand dollars to be
expended as said commissioner may deem proper, upon
vouchers to be approved by the Comptroller for the pur-
pose of oyster investigation.”

An item in the supply bill of 1887, directed me to finish
and complete the survey of all the lands under the waters
of the State, suitable for oyster culture, and appropriating
the sum of $5,000, but no part of this sum was to be
expended until the Comptroller should be satisfied that

at _ the work contemplated could be done within the limits of

x

4 ReEpor’ or OYSTER INVESTIGATION

the appropriation. In addition to this work of investiga-
tion and survey, [ was designated by chapter 584, Laws of
1887, as Shell-Fish Commissioner and directed to survey the
ovster territory of the State, designate and set apart the
natural growth beds of oysters, ascertain the owners of all
artificially planted beds and survey and definitely locate
such beds. }
As far as the work of oyster investigation is concerned,
this is the third and final report, and I take great pleasure

in submitting it. That the work is finished is in itself a.

ereat satisfaction, and that it is finished successfully and
agreeably to the oystermen of the State is an additional
source of gratification to me. In my report for 1886 in
which I gave the results of two years of diligent investiga-
tion, | suggested a remedy for what was the principal cause

of the inspiration of the item in the supply bill, authoriz-.

ing the investigation, 7. e., the cause of the decrease in the
supply of oysters and recommended the passage of a law.
In my report | said ‘‘the cause of the decrease in the
supply of oysters is two-fold; first, the depletion of the
natural growth oyster beds from over-fishing, and second,

the lack of a thorough and scientific culture of planted -

beds.

As aremedy for the first cause, I suggested that the beds
of oysters of natural growth be set apart and preserved,
and that I continue the experiments already begun in the
artificial propagation of oysters.

In regard to the second, | said:

‘* Planters can not be expected to cultivate oysters scien-
tifically, and at great expense unless they can be reasonably
certain that they will not be disturbed in the possession of
their grounds. Security of tenure must first be given the
planter, before the cultivation of private beds can reach
its fullest and most profitable development.”

To carry out this idea I reeommended the passage of a
law, which passed with some slight modifications, provid-
ing for the sale, at a nominal price to planters, of all the
lands under the waters of the State, suitable for the culti-
vation of shell-fish. At this point, it may be interesting to
speak more at length regarding the depletion of the beds

AND SHELL-PISH COMMISSION. 5

of oysters of natural growth, once the only source of oyster
supply.

Bed after bed of oysters of natural growth has gradually
disappeared and, as in every other instance, when natural
supplies fail, recourse was had to artificial propagation.

The high state of civilization of the present day is due to
the fact that each generation commences very nearly where
the past left off. Did each man have to gain all his infor-
mation from experience, he would have to live a good many
centuries in order to be up to the times.

Happily the man who first applied steam to produce
work did not let his invention die with him; but passed it

_ on to his fellow-men, and they on to their successors, until
at the present day we are surrounded by the thousands of

engines, surpassing the most imaginative dreams of our
forefathers.

If we profit by example, we are simply using common
sense; if we fail to do so, we are to be pitied.

One hundred years ago our woods abounded in game; a
few years ago our prairies contained thousands of buffalo.
Every one knows to what extent the supply has been
reduced.

The experience of European countries has been that all
natural growth oyster beds will become over-worked; and
to illustrate this, I will cite a few extracts from a report of
Prof. Karl Mobius, Professor of Zoédlogy at Kiel:

* According to the statement of Mr. Webber, mayor of
Falmouth, 700 men, working 300 boats, were profitably
employed in oyster fishing in the neighborhood of Fal-
mouth prior to 1866; but since then the beds have become
so impoverished that now, in 1876, only about forty men
with less than forty boats can find employment, and even
with this greatly diminished number of boats, no single
boat takes daily more than from 60 to 100 oysters, while
formerly in the same time a boat could take from ten to
twelve thousand. About the year 1830 an oyster bed was
discovered upon the English coast, near Dudgeon Light

containing an immense number of oysters, among which
were very many old ones.

During the next three or four years, this bed was fished

6 REPORT OF OYSTER INVESTIGATION

so perseveringly and disastrously, that since then it has
not produced enough oysters to be worth recording.
Between the years 1840 and 1850, there were in the harbor

of Emsworth so many oysters that one man in a single tide-

(five hours) could take from fifteen to twenty casks, each

containing 1,600 oysters. Later, 70 to 100 sailing vessels

from Colchester came into the harbor and fished up so
many young and old oysters during the two or three weeks
they were there, that in the year 1858, scarcely ten vessels
could load there, and in 1868 the beds were so impover-
ished by this fishing, that a dredge in five hours could not
gather more than twenty oysters.

From the beds of the districts of Rochefort, Marennes,
and the island of Oléron, on the west coast of Franee, there
were taken in the years 1853-54, ten millions of oysters, and
in 1854-5, fifteen millions.

By means of long continued and exhaustive fishing they
were rendered so poor, that in 1863-64, only 400,000 oysters
were furnished for market.

The very celebrated rich oyster beds of the Bay of Can-

eale, on the coast of Normandy, have produced, according —

to official reports, the following number of oysters :

Number of

Year. oysters taken.

BB a Gi, OL. ik 8 AUN OEE Jat "shoe. wt tlt Sung dlp tee 71,000 ,000
Ea Lie Ste cl eA De eeeerton gs Hai P el dine please Mul anaes 60,000,000
Ne Te ie Ne ne kee tl tay ead hele Webs glo. Whos a. eS atl: ae 52,000,000
Re wate Ewan i ee, oa RON ae MN 50,000,000
EBON Se short pmaliere Malia a stlareksWin vial ye ialh ote MatR OO 47 ,000 , 000
PEE ya hens a Pruaetitastan yee Ole ghana gs PELONL so, 2 Fe nh Ne ieee am 20,000 ,000
AS eet ALGO. peta ce uoranl Pohl lint 5 eV LAA. ot pial 49 ,000 , 000
NS eam ee Ms RUE ah by ee ER ear * 20,000,000
BD Pe Nace AOL (Arrays caecke ei crate ats oad ikign Sys fore puete yee tee 20,000,000
DSB OM, Wyre get o's Lite ee easenaiaht icky sk agp a yk day ee 18 ,000 , 000
BOC RIPE Mapa epateee aatikatoaceds te tieg eae acim rit UNA 19,000, 000
1 BS fate ilk denrte Nein as AoW DADS RR Son SRM DRE AE, 24 000,000
SBD SE is "athog BoM dic hg, fh apotenmlatete lacerttitle W yey sad! de St A 16,000 , 000
ico) 0 RS RI IRR ERI Rh pa 9 oR MEA RS CH 8,000,000
1bSTST RMT aS I er MAO Re aa Le Aang NLA! 9,000,000
11319) SNe ae Re cA PARR RS 8 3,000 , 000

he cfs EARNS MALE MT TUL EER SMM SIA BLE ae NE RC RIAN 00 2,000 , 000

1

Pica Meanie] «ice elie vim sf © ‘ehie otis s/s | e,ie.'s efie a) le) even'e 0) jg ie © fe, e, © 0) ‘6 ‘a/\'s

SIGn ey aie tne Lei! elias) iat elsesiel.c eo) o/c e)\e) a s@ 0) 0, ¢ fe] @) Mm: eyle’'e)) o, isihej ie a) ele. 6, 0/8

SESE ap eM ai, 6) eel el eld) ic, eM el.) e\) 0 ah oe \e, 0 Yo, «ome, (ee) Js, o)e fel/inlig) 0 je: e Je \\e\ ‘oe apie

AND SHELL-FISH COMM:SSION.

Number 9

oysters take

f
n.

2,000,000
1,000,000
1,000,000
2000 , 000

The French, ever ready to advance in the arts, seem to
have been the first to cultivate oysters on any large scale ;
and, as their experience may be valuable, I will vive a brief
outline of their progress.

The natural beds of oysters were gradually giving (ue

the prospect for future supply was down to its lowest ebb,

' when M. Coste, the father of the shell-fish interests of
France, determined to experiment upon the production
of oysters artificially. That is to say, to try and collect
the spat as it came by natural means upon collectors,
though not to attempt artificial fertilization of eggs.
was very sanguine at first and based some of his expecta-
tions upon the theoretical caleulations of what could be
done, knowing that a good size spawner is capable of pro-
ducing 50,000,000 young.

His experiments were very elaborate and cost a large
amount of money. He did not accomplish the astonishing
results he anticipated ; but he succeeded in revolutionizing
the system and bringing about results that increased the

supply many fold.
the report of M. Broechi,

He

The following table taken from
to the minister of marine in

France, will show the increase in ten years in the basin
of Arcachon alone:

ees iw)(eife} (ia! eal a

Seles @mlral's «je 'o

Number of oysters
exported.

4,897 ,500
10,796, 740
25,711,750
42,542,650

112,715, 283
196 , 885,450
202 ,392 , 225
176, 500 , 225
160,197,275
195,477 , 357

Value in frances.

268 , 332

587 ,515
1,159,397
1,745,050
2,817,630
3,941,309
4,456 ,288
4,426 , 500

50
00
00
00
00
00
00

8 REPORT OF OYSTER INVESTIGATION

From this we see an increase of 1,487 per cent in ten

years of the value of the oysters, while the people of the —

country had an increase of 3,890 per cent in the number of
oysters consumed.
The French method consists substantially in suspending

tiles in the waters during the spawing season. They found

that the young oysters clung very closely to these tiles ;

so they take the trouble to coat each with plaster, and

after the young oysters have set upon it, take them up,
separate the plaster from them with knives, and use the
tiles again the next spawing season. The plaster holding
the set is then planted and the young oysters cultivated.
Our system, as in use in Long Island sound, is upon the
same principle, only we are more fortunate, inasmuch as
we do not have to resort to so troublesome and expensive
a method of collecting the spat. Our refuse oyster shells,

deeckers, cinders, etc., serve as collectors and produce >

splendid results. In fact, our favorable conditions on this
side have caused a great deal of comment from foreign
authors, and our yield appears to them to be something
remarkable. They are all unanimous, however, in declar-
ing, from their own experience, that if we do not go into.
the cultivation more vigorously we will go down in the
scale instead of up, and Americans certainly ought to be
smart enough to profit by such examples.

The oyster supply for the future must then come from
artificial beds, and to aid the eultivation of these was the’
purpose of the bill passed by the Legislature, and in its
results will, I believe, be found the solution of the oyster
question, and the remedy for the cause of the decrease in
the supply of oysters.

That this is believed to be true by the practical oyster-
men of the State, is shown by the number of applications
already received for franchises in the lands under the

waters of the State. Nearly 250 applications have already —

been received and new ones are coming in every day. The
great work consequent to the proper organization of this
branch of the duties of the Commissioners of Fisheries
and the preliminary routine necessary before anything

definite could be done, prevented the granting of fran-—

us
Vii

ot eee

ae. oe,

4
’

q

AND SuHEtt-Fisn COMMISSION. g

‘chises as yet, but 100 are in condition to be granted at the
January meeting of the commission.

The commissioners have fixed the price for lands now in
cultivation and use at fifty cents per acre, and have pro-
vided that new lands shall be sold at auction, at a sum not

less than one dollar per acre; so that in addition to the
great protection and security afforded the planter, a large
income will be derived by the State from this source.

The principal work ,of the investigation done by me

during the past year has been in the direction of ascertain-

ing, if possible, the nutritive value of oysters, the effect of

_ floating, and the collection of information regarding oyster
food.

I wish to call especial attention to the report of Prof. W.

0. Atwater, of Wesleyan University, on the floating of

oysters. It will be found in full in the appendix.

Until lately, extremely little has been known of the
chemical composition and food values of oysters and other
shell-fish, and the larger part of what has been discovered
comes from the investigations which have been conducted
in the laboratory of Wesleyan University and elsewhere.
Besides the information given as to the food values of
oysters, much is said of their changes in composition and
nutritive value in the process of floating, or as it is some-
times called, fattening, which is very generally practiced

in preparing for the market.

It appears that, speaking roughly, a quart of oysters
contains, on an average, about the same quantity of actual
nutritive substance as a quart of milk, or a pound of very
lean beef, or a pound and a half of fresh codfish, or two-
thirds of a pound of bread. But, while the weight of
actual nutriment in the different quantities of the food
materials named is very nearly the same, the quality is
widely different. That of the very lean meat or codfish
consists mostly of what are called in chemical language
‘“‘ protein” compounds or ‘‘ flesh formers,” the substances
which make blood, muscle, tendon, bone, brain and other
nitrogenous tissues; that of the bread contains but little
of these, and consists chiefly of starch, with a little fat

2

10 “Report or Oyster INVESTIGATION

and other compounds, whieh serve the body as fuel and
supply it with heat and muscular power.

Professor Atwater goes on to say that the nutritive
substance of oysters, like that of meat, which is very
similar, contains the so-called ‘flesh forming,” and the
more specially heat and force-giving, ingredients. In short,
oysters come nearer to milk than almost any other com-
mon food material as regards both the quantity of nutrients
and the food values of each for supplying the body with
material to build up its parts, repair its wastes and furnish
it with heat and energy. As he states, however, the scien-
tific studies are so incomplete, that although these state-

ments are correct as a whole, we must be careful about

insisting too strongly upon the absolute accuracy of the
details.

The differences which oystermen observe in the quality
of oysters from different localities of different age and
erown under different conditions, are made clearer and are
to a considerable extent explained by chemical analvsis.
Taking the oysters in the shell, the proportion of shell con-
tents “‘meat and liquor” together increases relatively to
the whole weight as the animal grows, at least up to a cer-

tain limit. In other words a bushel of mature oysters will .

open more quarts than a bushel of the very young animals;
but the differences between different kinds or between
specimens of the same kind under different conditions are
very wide. Taking the edible portion of the oyster after
it has been removed from the shell the differences are much
ereater than people commonly suppose. This is apparent
when we compare either the ‘flesh,’ meats or liquids,
‘liquor’ of different specimens or the whole edible por-
tion, meats and liquor ‘‘ solids” together. The percentage
of water in the edible portion of the different specimens of
oysters reported in the tables beyond varied from eighty-
three and four-tenths per cent to ninety-one and four-
tenths per cent, and averaged eighty-seven and three-tenths
per cent. This makes the amounts of ‘‘ water-free sub-
stances, 27. e., actually nutritive ingredients vary from six-
teen and six-tenths per cent to eighth and six-tenths per
cent, and\average twelve and seven-tenths per cent of the

Vs

7

¥
ce

Be whole weight of the edible portion (shell contents) of the

Yara
14

a4 AND SHELL-PISH COMMISSION. 1
animals.” |

Clams, mussels and scollops likewise show variation in

' composition, but the totals amounts of nutritive material

are a little larger than an oyster. Then the specimens of

round clams average thirteen and eighth-tenths per cent,

the long clams fourteen and one-tenth per cent, the mus-

sels fifteen and eighth-tenths per cent, and the scollops

‘in the flesh, as ordinarily sold, nineteen and seven-tenths
per cent of nutritive ingredients.

The canned oysters averaged fourteen and eighth-tenths
per cent of nutritive material a little more than fresh
oysters, the difference being apparently due to their hav-
ing a small proportion of quid. From a number of
experiments on the floating of oysters, Prof. Atwater
makes the following conclusions:

‘“The oysters in ‘floating’ in fresher water, for some
hours after they were taken from the beds in salt water, as
is commonly done in preparing them for the market, gained
from one-eighth to one-fifth in bulk and weight by taking
up water, but at the same. time lost about one-tenth of
their nutritive material. They did this by processes
essentially similar to those which go on in our bodies,
and by which the digested food passes from the alimen-
tary canal into the blood to be used for nourishment.”

This work of Prof. Atwater’s is of the greatest possible
value and can not be too highly appreciated. There is a

“popular expression that oysters and other shell-fish are

_ merely luxuries and are worth very little for real nourish-

ment. The importance of investigations which are calcu-
lated not only to show.the food value but to help the
oyster culturist to make his products more valuable is too
apparent to need argument.

Whatever else I have done in the way of investigation
will be found under appropriate heads, and should be read
carefully by all interested in oyster culture.

The details of the work in surveying the oyster territory
of the State will be found in the report of the engineer.
The work has been conducted through the year very suc-
cessfully and reflects great credit upon the engineer, Mr.

12 REPORT OF OYSTER INVESTIGATION

W.G. Ford, Jr. In fact, had it not been for his untiring
energy and marked professional skill, it would have been ie
impossible, even with the assistance of the U.S. Coast and — ive

Geodetic Survey to complete the ‘‘ work contemplated
within the limits of the appropriation.”’

Indeed the State Engineer, Mr. Sweet, advised the Comp-

troller that it could not be done, and some difficulty was _
experienced at first in securing the appropriation; but —

finally through the kind efforts of the deputy comptroller,

Mr. Hall, the Comptroller agreed to audit the accounts of —
the engineer, and the work began. The results of the labor ~

performed are most satisfactory. The whole of Long
Island sound was surveyed, natural growth beds being
located and accurately defined, the balance of the territory
put in such a position as to be easily available for sale by
the commissioners.

Nothing remains to be done now except the preparation
of the necessary maps, and these the engineer will soon

have completed. Mr. Ford has also rendered me valuable

assistance in my work as Shell-Fish Commissioner, desig- :

nating the occupants of artificially planted beds and in

settling disputes, notably in the cases of Smithtown and —

Little Neck bays, as to what constitutes a bed of oysters
of natural growth. I can not speak too highly of him in his
department. |
As to my work as Shell-Fish Commissioner, I can make
but a brief report. Beyond the investigation spoken of
above as to Little Neck and Smithtown bays, and the
designation of occupants of the lands under water in Rar-
itan bay, but little has been done up to this date (Novem-
ber 30). |
My action with my colleagues will be found in full in the
minutes of the Commissioners of Fisheries, and a report of
my other work will be found in the report of the engineer.
A copy of the rules adopted preliminary to the granting
of franchises, blank applications, and other forms will be
found in the appendix. Under chapter 300, Laws of 1886,
I was given supervision of the enforcement of the law, and
was authorized to appoint a State oyster protector, who
should report to me.

“s

rf

ee

‘ Me F /
AND SHELL-FISH C'OMMISSION. 13

Mr. Joseph W. Mersereau, who was appointed State
oyster protector, has given me much satisfaction by his
faithful work during the present year. Through his vigi-
lance and activity the evil of refuse dumping has been
materially diminished in the vicinity of oyster beds.
Oystermen unanimously testify to the improved condition,
and there can be no doubt but that the vigorous enforce-
ment of this law has had a salutary effect.
Mr. Mersereau has recently secured indictments against
~ anumber of gas companies in New York and Westchester
’ counties, and it is hoped that the cases will be pressed and
— conviction obtained.
His report will be found very interesting, and I have
given it in full. The results shown are very gratifying
and I heartily approve Mr. Mersereau’s recommendations.
More adequate steps should be taken, as he suggests, to
cuard the vast oyster territory of the State, and larger
appropriations should be made.
I think also it is but just that Mr. Mersereau’s request
for an increase of salary should be granted. He is a man
of more than ordinary ability, and is compelled to give his
entire time to this work. There should be no false
economy by the State in this work, as every cent spent in
developing and guarding this great source of food supply
is well invested.
_ With the beds of oysters of natural growth set apart and
preserved, the foundation of the system of artificial culti-
vation upon a certain and definite basis and the prevention
of the further pollution of the waters of the State, the
oyster industry bids fair to become one of the great and
profitable industries of the State.
Respectfully submitted.

EUGENE G. BLACKFORD.

Report of W. G. Ford, Jr., Engineer. | 8

New York, November 30, 1887.

Mr. Evarne G. Buackrorp, Shell-Fish Commissioner, New York, :

Sir.—I have the honor to submit the following report of the
work of the engineering department since November 30, 1886.

To simplify matters, I will divide my subject into two parts —
the office work and the field work.

Orrice Work.

During the winter months the time was taken up by developing
the field-notes taken during the previous summer, and in laying
out the scheme of work for the next mild season. The triangles
on Staten Island were computed trigonometrically, and at the same |
time spherically. Thatis to say, the earth was not regarded as
flat, but as a curved surface; and allowance was made for the cur-
vature. It is true that the differences are not very large; but the

latter method is exact, and the former is not; and the value of the

property to be deeded from these triangulation points, and hence
dependent upon them, most certainly warrants the expenditure of
the additional time and pains required in this style of computation,
After the points had been computed and reduced to perpendicular

A,

*

coordinates, they were plotted on polyconic projections of Olark’s —

spheroid of 1866, on the seale of 1:5000. They covered five sheets
of antiquarian paper. From these, as bases, all the subsidiary
points determined by triple cuts, were put upon the projections
and checked in each case. Tracings of the topography having
been furnished through the kindness of the Coast Survey, I ran in |
the shore line at low-water mark, and transferred a good deal of
the topography on the western sheets, where the grounds are
particularly valuable.

I have plotted all the corners of oyster lots determined in Prin-
cess bay, affixed their proper numbers, connected the several lines,

and in this way showing the relative position of each lot surveyed, |

‘

‘
-

at

OysTER INVESTIGATION AND SHELL-FISH COMMISSION. 15

_ its¥area, and™its ‘place on the sphere—in other words, its lati-

tude and longitude.

The land on the hard bottom near Ward’s point is particularly
adapted for the cultivation of shell-fish, and is much sought for
and highly prized. Its value is easily appreciated by noticing the
very small lots into which it is divided. Most of it is in from one
to four or five acre lots, and in some cases less than one acre.

The lines of boundary are shown by stakes ; and at low- water
the field gives the appearance of a young nursery.

These plots of ground are in irregular shapes, very few being
rectangular, and fewer still square. It is a mystery to the unin-
itiated, how the different little farms can be cultivated by almost as
many different ‘owners without encroachment. There is scarcely
any poaching from neighbors, however, though marauders from
other places are sometimes a little troublesome, and necessitate the
employment of watchmen.

The map of these lots mores to some extent the much
quoted Chinese puzzle; but like it, is as easily unraveled when

‘the key is produced — our records on file at the office. For

instance : Lot 999 would belong to John Doe and be bounded by
K.14; K.15; K.16, and K.17, representing the N. E., 8S. E., 8. W.
and N. W. corners respectively. By turning to page 14 book K.
a complete record of the N. E. corner is found from which the
point can be mapped geographically, or the mark at the corner be
replaced, should it be swept away, and so on.

Should some mischief-maker come along and remove the
boundaries, long disputes and possible litigation can be avoided
by simply sending a hydrographic engineer to show where the
boundaries had been, and where to place new stakes.

Some corners are so happily situated as to be at the intersection
of prominent ranges on shore; but when the corners are a little
way off shore, this is of rare occurrence. Many devices are
resorted to to mark corners in such a manner as to be identified in
thick weather and soon become known to all the tongers. For
instance, I know of a case in which a man hung an old hoopskirt
to one stake, and his land is known as the “ hoopskirt property”
to this day. But with a view to perfecting our system, I would
recommend that each owner bend to his corners little tags of
wood or tin (wire fastenings) with the number by which it goes in
the office, cut or stamped upon them. This method would aid

16 REPORT OF OYSTER INVESTIGATION

very largely in the conviction of thieves prosecuted for es
If a man were known to be stealing, any neighbor could go the ©

stakes surrounding the culprit, note their numbers, and find out — *

the owner in this way if he were not familiar with the vicinity, and
report to him the theft. ;

After all the lots had been plotted, the position of the places able
which specimens of the bottom had been taken were mapped,

marked in red, and numbered thus, “S. 74.” Referring to speci- _
a

men book 74 ee be found to be: “Very hard bottom, coarse
eravel and sand.

5 ci

‘

The hydrographic notes furnished by Lieutenant G. C. Hanus, va

U.S. N., for the western part of the bay, were developed and

portrayed on tracing cloth, with reference to meridians and paral-

lels, and also to the topography, so that it could be fitted over the
standard sheet and show where the soundings belong without com-
plicating the already well covered sheet below.

Great care is required by the standard maps; difference in tem-
perature and moisture are serious enemies, and hence they are

kept in tin cases and not used for ordinary work. In order to

follow up the work in the field as I go along, it is necessary to
have either these maps or duplicates. These last are called “boat
sheets.” I have made a complete set of boat sheets, and have
them stowed away in a tin case ready for use at any time.

Duplicates of all the records were made in ink, so as to guard

against those accidents which experience has taught occur in spite
of the utmost care. Much labor and pains were put upon our
books of descriptions of signals, and I take pride in presenting
them to you. They are composed of three volumes, arranged alpha-

betically, with space left for the insertion of descriptions of new sig-—
nals and changes that may occur from time to time in the old, .

“Nearly every signal has, besides its description, angles taken from
the center of station, sketches of the locality, or else topographical
drawings of the surroundings. They are so complete that any
hydrographic engineer could recover the points without the least
difficulty. These books are of an importance rarely appreciated
until too late. It is the easiest thing in the world to write a poor
description of a good signal, but one of the hardest to write a good
one — one in which all the effects of decay are contemplated and
provided for.

“ly

Ss

‘
‘

‘

"eh a AND SHELL-FIsH COMMISSION. Ly

The specimens of water over the natural beds had been stored

in quart bottles and preserved for investigation. The contents of

each bottle was emptied into a salinometer pot, the density
measured and the results tabulated.
During the winter there were several meetings of oystermen, at
which the subject of legislation was discussed, with a view to
framing some just law for the protection of the shell-fish interests.
At all of these meetings I was present, and gave data and details
of the oyster lands of the State. Nearly every day some one
interested in the production of oysters called at the office to gain
technical information. I received all these applicants and pro-

vided them ‘with what they wanted so far as lay in my power. The

ay -latter part of the winter season was devoted to preparations for
the coming summer’s work.

~~

‘

Fred Work.

I take particular pleasure in presenting the work of the past
summer both on account of the very satisfactory results accom-
plished, and from the fact that we had some of the most trying
difficulties to overcome that could possibly fall to the lot of a

- hydrographic engineer.

In the first place the Legislature did not enact the laws and pass
the appropriation affecting us until the latter part of the session,
and the bill under which the franchises are to be sold, was not
signed by the Governor until after the middle of June; and upon

the latter depended, to a great extent, the character of the work to
be carried out this year. This made a delay in the start that
caused us the loss of a good deal of fine weather which might
have been devoted to field work.

By your directions, however, all the preparations were made for
whatever turn affairs might take, and the day the bill was signed
found us in possession of a government vessel, manned and pre-
paring for sea.

Having learned from’ experience the ready way in which the
Coast Survey responds to all meritorious calls for aid in the

advancement of sciences and practical arts in different States, we
applied to them for aid. By your direction I proceeded to Wash-
ington in May, and requested Mr. F. M. Thorn, the superintendent,
to lend us a government vessel for the summer.

3

18 REPORT OF OYSTER INVESTIGATION

After explaining the situation to him thoroughly, he agreed to
our proposition, upon the condition that we would provide the
vessel with all necessary equipment, keep her in ship-shape
manner, and return her in good condition.

The steamer “ Arago” was offered us, but the expense of run-
ning a steamer was too great for the small appropriation at our
disposal. The most economical method was to use a sailing
vessel, and the superintendent kindly granted us the schooner
“Drift.” As soon as possible the necessary official papers were
sent us and we took the “ Drift” out of the navy yard about the
middle of June. ;

As the vessel had been out of commission for a good many
months and had been lying in a basin all that time and was com-
pletely unrigged, there was a great deal to do to get her ship
shape. First of all we put her in dry dock and had the barnacles
scraped off, and the metal repaired wherever needed; and after
that, ran down the bay to “fit out.”

The vessel was rigged carefully, put mm thorough repair and

kept in that condition all summer.
"Lieut. Commander W. H. Brownson, U. 8. N., hydrographic
inspector, very kindly visited the vessel and placed at our disposal
any of the gear and equipment to be found on the Coast Survey
vessels at the navy yard not in commission. I would like to say
just here that a great part of the success of my work is due to the
very hearty cooperation of Captain Brownson. Without bis aid I
could not possibly have accomplished nearly as much as I did.

Our field of operations was to be Long Island sound. The
object to be accomplished was the completion of the general sur-
vey of the shell-fish territory, and of the determination of the
limits of the natural growth oyster beds.

The primary work was to form a chain of determined eeograph-
ical points all along the shore of Long Island bordering on the
oyster territory under State jurisdiction. These points were to be
marked and made prominent by the erection of wooden tripods
above them, so they could be seen from the water. They had to
be at short intervals, in order that any point upon the water could
be determined by using them in connection with the “three-point
problem.”

Tf all this territory were far off shore it would not be necessary
to have so many points, but as most of it extends close into shore,

ri

AND SHELL-FISH COMMISSION. 19

and as that near shore is generally the first located, the necessity
of multiplying these points became of vital importance. The
Coast Survey, through the courtesy of Mr. B. A. Colona, assistant
in charge of office, gave us a great many ‘triangulation points, a
large number of which we used. From these, as bases, we deter-
mined all the additional points necessary. This relieved me of
the necessity of prosecuting a primary triangulation, such as I was
compelled to do on a previous occasion.

Sometimes we found Coast Survey tripods standing over these

Ms triangulation points ; and sometimes all traces of their existence

had been extinguished. Whenever we found:a Coast Survey point

we examined it carefully, verified the marks and repaired the tri-
pods from time to time, to add to their preservation. Complete
notes of the condition and changes, and the additional marks put
up, were entered in the records and also furnished the Coast
Survey office in Washington.

In doing this work, the vessel was moved along from station to
station as a base, and the work was done from whale boats.
Wherever possible the vessel was left in a harbor, and the triangu-
lation carried forward and back. The shore line covered about 140
miles ; but in order to determine the signals along the beach it
was often necessary to go two or three miles back into the country,
My party tramped oyer many weary miles in this work, but covered
the ground between stations as much as possible by boat.

Finishing our observations at one point, the instruments would be
put into the boat and the men would pull as near the next station
as possible, clapping on sail every time there was a slant of wind.
In this way I have often covered from twenty to thirty miles in
one day.

There was only one triangulation point in Little Neck bay, and
so the points had to be carried along both shores from points out-
side. In this bay we were particularly fortunate in finding sub-
stantial and conspicuous natural objects for signals; as, for
instance, a hole in the top of the famous Saddle Rock.

From here to Oyster bay the signals had to be numerous, owing
to the many beds and theavailability of the lands close to shore.
We had worked to Oyster bay harbor when the greatest disaster
of the season befell us; namely, the refusal of the Comptroller to

honor our drafts. There is nothing more demoralizing to a party

in the field than the knowledge that there is a doubt as to the pay
of the men and the settlement of the bills.

:

20 Repor?T OF OYSTER INVESTIGATION

The wording of the law under which the money for the survey
was appropriated was such that the Comptroller was required to
be satisfied that the work for which the appropriation was made
would be completed within the limits of that sum before he could
issue any of it. There being no doubt in our minds as to this fact,
we naturally went ahead with the work in good faith, and the
money advanced by you covered ail our expenses.

There were also some $1,100 we had carefully saved out of a
former appropriation, with a view to putting it to its greatest

; ‘ ' f
advantage this summer; but the Comptroller declared it was no _

longer available, and would not issue any of it. In the meantime,
he declined to accede to our requests upon the ground that he was
not convinced we could accomplish such a large amount of work
with so little money.

I presented the facts to him and his deputy, and was referred to.
the State Engineer for his opinion. The latter was loth to believe
we could accomplish such results, although I presented him with
maps and other data representing good showings of work already
done; explained that we had the use of a government vessel free of
charge ; that I sailed and navigated her myself, and in this way
avoided the expense of a sailing master; that I held a pilot
license, and could do away with a pilot; that everything was in
running order and reduced to a system, and that I would stake my
personal reputation upon the accomplishing of the work in the
time required. This was backed by letters from some of the best
known experts in the country.

I can not blame these gentlemen for adhering to their beliefs ;
but it was extremely unfortunate that such a thing should happen
just at this time ; and our results have proved that we were justi-
fied in our impatience to push on. But when the work did go on,
it was under trying circumstances ; crippled to the extent of losing
one-sixth of the original moneys, and with three weeks time to
make up. Now, that it is over, I look back with amusement at the
many devices resorted to in order to save a penny here and there,
though extremely trying at the time. It meant being on the jump
from half-past 5 in the morning often uwitil after dark; frequently
followed by writing by lamp-light, and, perhaps, a turn-out in the
middle of the night if it came on to blow.

As we moved to the eastward, the sound being wider, we had to
construct our signals on a much larger scale, From Haton’s Neck

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AND SHELL-FISH COMMISSION. Pal

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on, most of them had to be made of heavy scantling, generally

‘about twenty feet high, and boarded up and whitewashed. It
takes about two hours with a full force to construct one of these
tripods, if they are carefully centered and substantially made.

There are no harbors on the New York side of the sound
between Port Jefferson and Greenport, and we had to anchor out
some distance from the shore in order to have plenty of room to
cast should a eale come up. Several times we had to get up anchor
and run. The weather became unusually cool in September and
the sound frequently rough. . From the tenth of September until
the twenty-eighth, inclusive, we only had one entire good or favor-
able day, so the work had to be done by jumps. For a long time,
even when the wind was north-west (which was most frequently
the case), the air was filled with mist or smoke. It gave the gen-
eral appearance of easterly weather. Even the sun appeared fiery
red and the moon deep orange. It was very hard to see on any day
but one, and I was often obliged to strain eyes for hours at a time
before being able to get the proper sights.

Every one knows what a mean sea can be found on Long Island
sound ; and when we had stiff winds from the northward it meant
a wetting up to waist or neck every time in landing, and great care
and exertion to keep from hurting the whaleboats, especially in
some of the places where the rocks extend for miles all along the
shore and out to the water. On one occasion our starboard whale-
boat was in the surf and in imminent danger of being smashed to
pieces on the rocks. Although the water was very cold, Mr. Young
jumped in and swam with his clothes on tothe assistance of the boat-
keeper, and the boat was saved.

Nevertheless, we carried our survey all the way to Plum Gut,
which is the limit of the oyster territory under our jurisdiction.
During the month of September I made harbor in New Haven
twice, and took advantage of the‘opportunity of visiting the shell-
fish commissioners of Connecticut. Mr. James P. Bogart, engi-
neer of thé commission, kindly showed me many things of interest
connected with the oyster industry of his State. Particularly
noticeable was the equipment of the oyster steamer “ Luzerne
Ludington.” She was fitted with a Westinghouse engine, Korting
injectors, speed regulator worked from the pilot-house, two inde-
pendent dredges and equipments, etc., including hoisting engine
and Frisbie friction clutches. She uses very large dredges and has

BY REpPoR’ OF OYSTER INVESTIGATION ee
a

plenty of power. We visited the oyster shucking room of Capt.

Caleb L. Ludington, where young girls were busily engaged open-

ing oysters. Many of them can open eighty quarts a day, and
make as much as fifteen or eighteen dollars per week.
New Haven furnishes many of the Connecticut and Massachu-

setts towns with oysters by the quart or gallon, and even sends —

some to New York, while her export trade is enormous. There are

some 80,000 acres of land on the Connecticut tax list, and the
industry in that State, by the judicious guidance of the shell-fishery

commission, has been brought forward in a manner to attract atten- —
tion all over the country. It shows what can be done by system, ~

concentration and moderately liberal appropriations.

In obedience to your instructions I left the ‘ Drift” in Cold

Spring Harbor and came to New York to attend the meeting of the
Fish Commissioners relating to the shell-fish territory, and to show
them over the oyster grounds.
- I joined Messrs. Roosevelt, Bowman, Joline, Green and yourself
on the oyster steamer “ Mystery ” September 6th, and as we steamed
up East river pointed out the position of natural beds, signals, etc.,
showing the College Point, Whitestone, Hamelin Flats, Millett’s
Point, Throg’s Neck, Great Neck bed, ete. We explained to the
commissioners the general character of the beds, and as we went
along showed the location of the Pelham Bay, Stepping Stones,
City Island, Hart Island, Gangway Buoy, Barker’s Point beds, and
finally brought up on Execution bed, upon which we made hauls
of a “general cargo,” as they expressed it.

After leaving here we passed over successively the Hempstead,
Peacock Point, Lloyd’s Neck and Eaton’s Neck beds, stopping at
Cold Spring Harbor on the way to inspect the “ Drift;” and
finally making an examination of Smithtown bay.

The next day we visited Princess bay, Gravesend bay, and the
Arthur [Kalls.

Lirrte Neck Bay.

In examining this bed last year, it was from a vessel drawing
too much water to allow us to run into the bay; and while in
doubt as to the character of the inside portion where the water
was very shoal, we classified it natural growth until it could be
examined in detail. This was left until the last thing of the past
“season when there was nothing ahead of it to push it or prevent a
thorough overhauling.

AND SHELL-FISH COMMISSION. 23

We anchored some distance off what we considered the outer
limit of the bed, and the same afternoon sent word around the bay
to the residents who had shown interest in the affair, that the bay
was to be examined. I wrote to the attorneys of those appearing
by counsel and passed the word amongst the sloops. In short, we
invited all we could find to be present during the examination.

The next morning we set out in the whaleboat and dredged
toward the fleet of sloops. My idea in regard to such investiga-
tions is that men who devote their lives to dredging can make
more trustworthy hauls than amateurs, and moreover a “natural
growther,” being anxious to have the limits of a natural growth
bed made ample would undoubtedly do his best in dredging ; yet
he could not show more than there was; while a man interested
on the other side might be prejudiced to such an extent as to cover
up something. As soon as we arrived among the sloops, I got
some to luff up while I asked if I could get a passage for the day.
The first one could not be spared; but the “Osprey” was put at
our disposal for all this day and the next; and the owners, Messrs.
Fred. and Henry Glasier did everything in their power to help us.
IT feel much indebted to Messrs. Glasier for their kindness; and
would say that I have the highest opinion of their wish to be
square in their dealings.

As we entered the bay I counted six sloops at work in the deep
water and thirty-one skiffs in the different shoal parts of the bay.
Tt was a busy scene.

I was informed that this was an unusally large number and that
these men had all congregated to give me a wrong impression.
But this has been refuted by others; and my own observations
obtained during several visits in the summer, have led me to
believe that my informer was mistaken. The “Osprey” took me
to all parts of the bay I wanted to visit and gave me over a hundred
dredgings. The result was an exhaustive examination.

From time to time during the two days we dredged here we bad
many visitors representing the different factions and listened care-
fully to all they had to say. The disposition of this bay has
brought to light some interesting and curious features. For
instance, several have made efforts to get franchises for large por-
tions, say one man to get a fifth or fourth of the whole bay.
Others have put in claims for small portions. Some are willing to
swear the whole bay is a natural bed and others say it is not.

BA REPORT OF OYSTER INVESTIGATION

One staked in about a fifth of the bay and some one else came
along and staked him in and more too.

Thus it has been that the question was not one to be decided
upon at a glance, but only upon careful examination and mature
deliberation. The dredge will show better than anything else
whether the oysters “exist in paying quantities,” but im cases
where a natural growth bed has been planted, it is often hard to
tell where the “planting” stopped; and in such cases evidence
from interested parties is very admissible. When this occurs it is
generally claimed that the places planted were grounds upon which
the natural bed had been depleted and upon which no one could
make a living.

There is a statute law which declares that the territory in Little
Neck bay from low-water mark to a line running parallel to it 500
feet off shore shall be called natural growth and shall not be con-
sidered available for planting purposes. This leaves very little of
the bay that can be considered available, and of what remains the
bottom is very soft and will probably require special preparation
before the seed is deposited upon it.

The general character of the oysters to be found in the bay
extends from seed to those unusally large. The term “saddle
rock” is now applied to very large oysters generally; but very few
of those we get in restaurants under this name have ever had the
honor of having the famous rock as a neighbor; but the .“ saddle
rocks” are not all gone; and in this bay may be found to-day

many of this proud family. Then, too, there are often clusters of
from five to twenty of these large fellows.

The set during the past year has not been very fine and the evi-
dence points to a not far distant time when this bay will be seriously
the worse for wear.

Advance notice was given to all interested in the subject, and a
meeting was held on November fifteenth, wpon which occasion
every one was inyited to give his reasons for objecting to the pro-
posed ruling, if he had any.

Several spoke for and against it, and one old man in particular
objected very strongly to the report of the engineer. He said he
had been working in that bay continually for the past thirty years
and thought his evidence should be given proper weight. Upon
being asked for his opinion as to the limits of the natural growth,
he gave, after his own fashion, a very detailed account of it, and

t

AND SHELL-FIsH COMMISSION. WiDr

; when he had concluded was very much surprised to learn he had
- corroborated in almost every particular the engineer’s report,
which, by-the-way, he had never seen.

Out of courtesy to some of the residents, you directed me to
make another examination of a portion of the bay, claimed to be
not natural growth. I followed out your instruction to the letter,
though it was blowing from a moderate to a fresh gale and the
boats had ice in them.

The last examination checked the former one very nicely, and
gave the planters the benefit of about fifteen acres more out of
1,500 acres in the whole bay. Another meeting was held, and
those present expressed themselves satisfied with the decision of
the Shell-Fish Commission.

The northern limit of the bed is a line connecting the outer end
of the government wharf at Willet’s Point with the outer end of
the Clay dock on Great Neck. . All to the southward of this is
natural growth, except a 750 meter square, having for its northern
boundary the parallel N. 40° -47’, and for its western boundary
the meridian W. 73°-46’, and not included between low-water line
and a line 500 feet off shore from it.

Tt is unfortunate for the oystermen in this bay that the sandbank
in the southern portion is being so extensively worked. The water
throughout the bay is so shoal that the scows in being towed in
and out stir up a great deal of mud. Even without this, there are

_ times when the water in the southern part of the bay resembles
the Juniper water in the Dismal Swamp of Virginia.

SMITHTOWN Bay.

During the summer of 1886 Smithtown bay was examined for
natural growth. One spot was found upon which were a large
number of oysters. They were buoyed in and gave evidence of

planting ; but while we were examining it the feed pipe of the
boiler burst, and we had to run to New York for repairs. In
the meantime it was put down as natural growth.

During the past summer I made a thorough examination of it,
running lines of dredging back and forth over all the questionable
ground. The only places from which we got satisfactory hauls
were where the ground had been strewn with scollop shells, gravel,
deckers, etc. ‘To these the oysters had clung, and a great many
large single oysters were found clinging to small pebbles. There
A

26 Report or Vysrnr INVESTIGATION eas

was no doubt about the fact that the ground designated as natural
last year was a planted bed, and well planted at that. The ques-
tion then arose as to whether there had ever been natural growth
there, and if there had been, whether the planting was done only
after it had been thoroughly depleted and abandoned.

A time of hearing was apppointed for November twenty-second,
at which time no one appeared to advocate the natural growth side
of the question. The only evidence for that side being an affidavit,

brought some weeks before by a man who was either afraid or
gS

ashamed to put his own name to it, but who spoke against the

planters, at the same time declaring he did not wish his friends of
the other side to know he was appearing against them. The
planters presenting the testimony of the most respectable men in
the community, and the decisions of a court a few years ago, that
the land was not natural growth, the Shell-Fish Commissioner
decided that the bay was open to cultivation, ?

Tue Pines Bep.

I have developed during the summer a small natural growth bed
on the hard bottom which skirts the shore in the bight, between
Oak Neck Point and Center Island reef, just off the “ Pine trees ”
from which it derives its name. It has not been well-known or
generally worked, but it contains a few very fine oysters, though
not in very paying quantities this year. There is probably no bed
in the State which varies more from period to period than this bed.

NaturaL GrowTH BEps.

The following circular was sent to all the principal newspapers on ~

Long Island, with request to publish it. It was also sent to
different supervisors and other prominent men with accompanying
letters asking them to place it where it would do the most good :

NoricE To OYSTERMEN.

In pursuance with chapter 584 of the Laws of 1887, I am caus-
ing the natural growth beds of oysters of this State to be surveyed
and. delineated.

The law reads: * * * “He shall finish and complete the
survey now being made of all the beds of oysters of natural growth
located in the waters of the State; and such beds of oysters of
natural growth shall be set apart and preserved, and shall not be
deemed to be included in the lands for which franchises are to be
sold under the provisions of this act,” ete.

-

AND SHEvL-FisH ComMMISSIoN. Q7

These natural beds are to be “set apart and preserved,” so that
anybody can go and tong or dredge upon them, but so that nobody
can stake them up and keep every one else off. I would be glad
to receive notice from these interested of the existence of any bed
or beds known to them in the waters of the State, which are of
natural growth.

On the back of this sheet is a map on small scale showing natu-

ral growth beds already surveyed.

Very respectfully.

EUGENE G. BLACKFORD,
Shell-Fish Commissioner.

The information given in the replies was very valuable and inter-

esting, and resulted in the development of one more small natural

erowth bed; but its greatest value was in showing that we had
already made a most thorough examination.
As it stands now, all the known natural growth beds underjurisdic-

tion of the State have now been surveyed and are being finally map-

ped. During the past summer you personally inspected a number of
them, and of these I will not treat except in a general way.

The Execution bed is still furnishing large quantities of seed and
large oysters; but the refuse material upon it accumulated during
the past years is simply shameful. I realize more and more that
had you not caused the dumping of garbage to be stopped here,
through the watchfulness of Mr. Joseph W. Mersereau, the State
oyster, protector, all the shell-fish would have been absolutely
smothered.

As regards the Hempstead bed, the north-west portion seems to
have been the most popular part this summer; and here I have
seen, time and time again, a regular cloud of canvas belonging to
oystermen. , The oyster fleet is a pretty one and can easily be mis-
taken for a fleet of yachts; which I have done several times. The
boats are not fine in the sense used by yachtsmen ; but they are
in the eyes of a man who follows the sea.

The models are splendid; the sails fit perfectly, and the handling
of them by their skippers is beyond comparison. These men are
born sailors, know every quality of their boats and use them to
their best advantage. An oysterman can give you more “touch
and go” points than almost any other sailor. I have seen them
cross our bow, they on port tack and we on starboard, both close

98 REPORT OF OYSTER INVESTIGATION

hauled, so close that their dinghy would come under our head
booms.

One of these oyster sloops had a race with the celebrated cutter
“ Bedouin,” and beat her in a good breeze. They go fast and work
like witches; and they are kept scrupulously clean and tidy. A
sailor proud of -his profession should feel complimented if called
an oysterman.

In regard to Little Neck bay and the swash bed off Hoffman:
Island, I think they have been heavily worked also.

All these beds I have mentioned, in fact, are having too heavy a a
load to carry; and they will break down, so to speak, if something
is not done to help them.

"

OYSTER GROUND.

The land under water to the northward of Whitestone is gener-
ally hard; and the water over it averages about six or seven
fathoms, except along Westchester county shores, where the bottom
is softer and the water not so deep. A little eastward, and between
Willet’s Point, and Throg’s Neck, the water deepens to from ,ten
to twenty fathoms. None of this is. very good oyster ground,
except close along the shores; owing to the Immense amount of
ocean traffic that passes through at this point. i

To the eastward of Throg’s Neck, however, and between there
and the limits of the natural growth beds of Little Neck bay and
Elm Point, there is a good deal of land that might be taken up.
The bottom is generally soft, though not too soft for cultivation.
The depth of water varies from an average of four and a half
fathoms in the eastern part of the bight, to about nine fathoms in
the western. To the northward and eastward of Stepping Stone
light, the water is generally deep and the bottom soft. This is
also a highway for passing craft.

To the westward of Barker’s Point, and just outside of Manhasset
bay is a plot of ground having the greatest depth of seven fathoms ;
which is a little out of the track of traffic, owing to the position of
the shoal extending out to buoy twenty-three, known as the Gang-
way Rock buoy.

In the bight just to the westward of Sands Point, and to the
south-eastward of the steamer track, are lands well suited for cul-
tivation, and having a depth of from three to six fathoms of water.
The water to the northward of Sands Point is rather deep for

AND SHELL-FISH COMMISSION. IO

- planting except close along shore, and between Prospect Point and
Sands Point out to about three-quarters of a mile.
The ground immediately off Hempstead harbor of course is not
available for planting, owing to the natural growth beds there ;
but to the northward of Matinicock Point the greatest depth of
water is nine and a half fathoms all the way across the sound.
The turning point of the boundary line between New York and
Connecticut is almost due north of Peacock Point. The water
between has an average depth of from seven to eight fathoms.

The land included between the meridians which pass through
Peacock Point and Oak Neck Point is very well adapted. The
eighteen foot curve here is about half a mile from high-water
mark. From there to the seven fathom curve is nearly half a
mile more. Beyond this the depth varies to nine and a half
fathoms. Most of the bottom is soft, but not very soft.

In the bight between Oak Neck Point and the end of Center Island
-reef, all the ground except that indicated as the Pines Bed is avail-
» able for planting. The average depth is from four to five fathoms.

From this line out to the State line, the water gradually increases
in depth to ten and a half fathoms ; but very little of it 1s deeper
than eight fathoms. There is some hard bottom off Center Island
Point, but it is very rocky; and it is an open question as to whether
much could be cultivated to advantage.

Between the end of Center Island reef and Lloyd’s Point, the
general depth of water is from four to seven fathoms; but there
are a few holes with a depth of from ten to eleven fathoms. These
- however, are well in the southern part of the bight.

The ground directly to the north of Center Island reef is com-
posed generally of soft bottom; and varies from five to eleven
fathoms out to the State line. The tide runs here about three-
quarters of a mile an hour.

The ground included between the meridians passing though the
end of Center Island reef and of Lloyd’s Point, the line adjoining
these two points, and the State line, is generally soft bottom with
a depth of from eight to nine fathoms in the southern portion, and
increases to from eleven to thirteen in the northern portion.

The Lloyd’s Neck bed is on the meridian passing through
Lloyd’s Point. The shoals off Lloyd’s Neck extend on an average
half a mile off shore. A good deal of the bottom is hard for about

30 REPORT OF OYSTER INVESTIGATION

two miles off shore. Beyond this out to the State line it is soft.
The land off Lloyd’s Neck is particularly valuable.

To the northward of the Huntington bay limit line, and out to
about one and a haif miles, the average depth is from five to seven
fathoms. Beyond this it increases to sixteen fathoms near the
State line. Between Haton’s Point and the Haton’s Neck bed
there is a long shoal extending, and between the shoal and the bed
the depth is from three and a half to seven fathoms ; the bottom is
hard in many places and pretty well covered with rocks. To the

northward of Eaton’s Neck bed the water runs to a depth of

twenty fathoms, and the changes in depth in this vicinity are quite
rapid and wide. The current attains a velocity of one and one-
half miles per hour. In the bight to the eastward of Haton’s Neck
and west of a meridian through the first lowland to the eastward
of East Beach, the character of the ground is quite varied. Fol-
lowing the shore from Eaton’s Point to the end of Hast Beach the
five-fathom curve is found to be about three-fourths of a mile off
shore. The southern portion of this bight is generally soft while
the north-western part is hard. On this hard bottom, however, the
star-fish seem to thrive particularly well, as a great many of the
oystermen in this vicinity have found to their sorrow. Between
the three-quarter-mile curve, the State line and the above-men-
tioned meridians, the depth of water gradually inereases to fifteen
fathoms at the northern limit, with one deep hole of sixteen fathoms
near the middle. The bottom is generally soft but very good.

The shoals from here on to Nissequague river extends anywhere
from half to one mile off shore. They are generally composed of
hard sand, with a few scattered rocks, and are not adapted for
cultivation for the reason that the heavy seas in winter rolling in
upon them with accumulated force break with great violence and
create such a commotion that the sand on the bottom is stirred up
and shifts its position. If oysters were planted on this ground the
probabilities are that during the first wimter season they would be
smothered by sand. <A little ways beyond these shoals, however,
and off shore, there are fine lands.

Off Crab Meadow the bottom is generally soft and the depth of
water runs from seven to sixteen fathoms at the State line. Most
of it, however, is within the ten-fathom curve. Off Kidd’s Money
Hole and beyond the shoals there is a good deal of hard bottom in
from five to eight fathoms.

AND SHELL-FISH COMMISSION. 31

Farther off shore the bottom is soft and the depth increases to
nineteen fathoms near the State line ; but it is within eleven fathoms
most of the way out. The shore of Smithtown bay is bounded
by shoals out to from five-eighths to seven-eighths of a mile. These
shoals are composed of hard sand, and are covered in many places
with small and large size rock.

The bottom of this bay is generally soft, though not very soft,
and the general average of depth is eight fathoms. The nine-
fathom curve will run nearly west from Crane Neck Point. From

this line to the State line, the bottom is nearly all soft, and has a

varied depth of from nine to nineteen fathoms.

The grounds to the northward of the bight between Crane
Neck and Old Field points are generally hard for three-fourths of
a mile; and the greatest depth is eight fathoms. Beyond this it is

generally soft, and has a variable depth of from ten to twenty

fathoms. Between Old Field Point and Mt. Misery Shoal there is
a variable depth of from three and one-half to eight fathoms of
water. It is generally soft and in the portion of Old Field Point
there are a good many rocks. To the northward of this the water
is very deep until one reaches the vicinity of Stratford shoal to
the southward of which there is some soft and sandy bottom with
the least water of about sevenfathoms. Between the meridian pass-
ing through the entrance to Port Jefferson harbor and the one
through Miller’s Landing the character of the bottom is varied.
Most of it is soft and composed of brown and black mud mixed with
sand. The current here attains a velocity of two miles an hour.
The average depth off shore is about fifteen to twenty fathoms.
The ten-fathom curve is about one and one-half miles off shore.
Along the shore to the eastward of this as far as Hallock’s Landing,
the shoals extend one and one-half miles out; and it is not very
good for planting on account of the tendency of the bottom
to shift.

A little to the northward of the shoals, there is a patch of hard
bottom in from three to eight fathoms of water. This extends
about a mile further out. From there to the State line the bottom
is generally soft and the depth varies up to twenty-two fathoms.

Between Hallock’s Landing and the mouth of Wading river the
shoals do not extend more than three-fourths of a mule; and
beyond ‘them there are several strips of hard bottom in from five

‘to eight fathoms of water extending about a mile. Beyond these

SV REPORT OF OYSTER INVESTIGATION |

| ¢$ \
the water is very deep, running from ten to twenty-two fathoms att
a general average of about twenty fathoms. ‘
The Herod’s Point shoal extends two miles off shore; and,
although the bottom is hard, is not very good for oyster planting.
Beyond this the water deepens rapidly, and has an average depth

of nineteen fathoms. The current retains a velocity of nearly two_

miles an hour close to the end of the shoal. |
There is a bight between Herod’s Point shoal and Roanoke

Point shoal, in which there is a good deal of hard bottom, and the

depth is not over twelve fathoms. A good deal of it is in less than
eight fathoms. This is in the western portion of the bight. To
the northward of the line between the buoys on these respective
shoals the water deepens rapidly to from fourteen to twenty-three
fathoms, with a general average of about eighteen fathoms.

The shoal off Roanoke Point extends one and three-quarters.
miles from shore. The bottom beyond is generally soft, and aver-
ages sixteen fathoms. Just off Old Landing, and to the north-east-
ward of Roanoke Point, there is some hard bottom in about four

fathoms of water. This extends about one and a half miles off.

shore.

The shoal off Jacob’s Point extends about one mile off shore.
The water deepens rapidly, with a general average of thirteen
fathoms. Almost due north of Jacob’s Point, a distance of six and
a half miles, there is a patch of hard bottom in fourteen fathoms
of water. Off Jacob’s hills the shoals do not extend very far, and
the depth of water for about two and a half miles does not exceed
nine fathoms. Most of the bottom is muddy, but some of it is
black sand. Beyond this, and out to State line, the average depth
is about thirteen fathoms. The bottom is composed of brown sand
in some places, fine gray sand in others, and out near the State
line hard sand in about fourteen fathoms of water.

Between Jacob’s hills, Duck Pond Point and the lines parallel
to these points, distant one and a half miles, the depth of water
does not exceed nine fathoms. Close in to shore it is from four
and a half to seven fathoms. A good deal of it is hard, most of it
being composed of sand and broken shells. Due north of this last

line the bottom is quite level, and the depth averages about thir-—

teen fathoms. The bottom is nearly all hard.

The shoals between Duck Pond Point and Horton’s Point extend _

one mile off shore, after which the depth increases rapidly to

\

AND SHELL-I'ISH COMMISSION. 33

thirteen fathoms, and then gradually to twenty-four fathoms ; then
slowly diminishes to twelve fathoms near the State line.

Between Horton’s Point and Inlet Point there is a good deal of
hard bottom, with an average depth of from eight to ten fathoms.
The hard bottom extends off shore about two and three-quarters
miles, and is bounded by the fourteen-fathom curve. The depth
of water beyond this is as great as twenty-eight fathoms in some
places.

The six-mile reef which has least depth of three and one-quarter
fathoms is mostly within the Connecticut waters ; but a small por-

tion of the eastern corner extends into our waters and has hard

bottom. The currents along here are very strong and it would

require a very heavy dredge to work successfully.
Between Inlet Point and Rocky Point there is a narrow strip of

hard bottom in shoal water, but extends very little past the line

joining these two points. Beyond this the water deepens rapidly
and the current is very strong.

Between Rocky Point and Terry’s Point and to the southward of
Orient shoal, there is a bight of hard bottom with an average depth
of four fathoms; but with the exception of that part close in shore,
the current is very swift.

Just to the northward of Orient shoal the bottom is composed
of hard sand and the general depth is about eleven fathoms.
Between Terry’s Point and Mulford’s Point there isa little of shoal
water, extending from a short distance off shore about a quarter of
amile. The current here is very swift. All to the northward of
this the bottom is very deep and the current very swift.

Between Mulford’s Point and Plum Gut the water is deep even
close in shore. Some places here have a depth of thirty-nine
fathoms. The only exception to this is close in shore at Petty’s
bight where there is some land with five fathoms of water over it.

The most available lands for planting are off Little Neck bay, to

the northward of Oak Neck, and in the bight to the eastward of

Oak Neck Point, at the mouth, of Oyster bay, particularly to the
north-westward of the mouthof Huntington bay, off Kidd’s Money
Hole and in Smithtown bay.

_ There are some splendid gravel beds on the shores of the sound

which would furnish very large quantities of cultch. The best ones
are to be found just to the eastward of Crane Neck and around Old
Field Point, off Mattituck hills and about Rocky Point.

5

34 REPORT OF OYSTER INVESTIGATION

The results from tin used as cultch have not been successful.
Tn the Chesapeake bay, small trees with the branches and twigs
left upon them have been found very servicable for catching the set.

The ice in Long Island sound would prevent, to a great extent,
their use in the same way as in southern waters. Nevertheless, a
modification of this plan would be, in my estimation, of value.
We all know that the young oysters or fry, do not float near the
bottom alone, but throughout intermediate depths also.

Experiment has proved that tiles suspended in the water are
covered on the under side as well as on the wpper.

The cultch now used serves only as a collector for the strata at
the bottom. If we had some cheap method of having collectors
for other strata, a much larger set would result.

Now, if a lot of dead bushes were weighted with stone and hove
overboard, they would present a very large surface for very little
cost.

I have noticed that the oystermen are sometimes late in prepar-
ing their grounds for the set, and then think the season has not
been a good one. I would advise them to rake their grounds
thoroughly during the very first part of the spawning season, and
not delay it. I have in mind some cultivators who did not com-
mence to rake their grounds until the middle of August last year,
and found themselves too late, while some of their neighbors, who
commenced the first part of July, had magnificent sets.

There are a good many oysters to be found just inside the
mouths of such rivers as the Nissequagua, Stony brook, ete.,
which are not suitable for table use. They are long, thin, and
generally found in thick clusters. They are called by some “Rac-
coon oysters,’ and have often been considered valueless. But
they make splendid spawners. .

If a man is shelling a piece of ground and decides to put some
full-grown oysters amongst them for the purpose of securing a fair
amount of spawn, he can not do better than use these compara-
tively valueless clusters of “Raccoon oysters.” Besides giving
forth a good deal of spawn, they form a barricade for the mner
layers against the star-fish. The stars can not reach the ones in -
the center, and even if those outside are eaten up, the other ones
will carry on operations in defiance of all enemies.

Mr. N. I. Qvigstad has acted as recorder and first mate. It is
hardly necessary for me to reiterate what I have already said as”

AND SHELT-FISH COMMISSION. 35

to his attention to duty and interest in the work. He has learned
the use of the sextant and has given me valuable aid in this way.
He deserves credit for the neatness and cleanliness of the vessel
during the summer, for his sketches, which will add largely to the
completeness of the records, and for his general usefulness to the
survey.

I wish to express my thanks for the many ways in which I have
been assisted by Mr. Archibald Young, Jr., and Dr. J. E. DeMund,

of Bath Beach. ‘These gentlemen went along with me last sum-
- mer, and helped me in my work, purely out of good nature.

I hope that Mr. Edward Thompson and Mr. John Arthur, of
Northport ; Judge J. Lawrence Smith and Mr. Darling, of Smith-
town; Dr. O. L. Jones, of New York; Mr Godfrey, Port Eaton,
and Messrs. Charles H. and Alexander Bell, of Bayside, will
~ accept my thanks for their many courtesies.

We are indebted to Mr. Glasier, of City Island, for the specimens
of set, of which the accompanying photograph is an example.
These set came from deep water where the oysters do not grow as
rapidly as in shoaler places.

The following is a statement of expenditures of the engineer’s
department for the year ending November 30, 1887:

Salary of engineer and pay of crew.......... Gee $3,698 04
Maps, drawing material, printing, etc................ 502 16
©THE LGS.0 oie 218 CUA Nee A ey Sea Oe Vee eee a at) ci 645 23
Ofiige expenses... ....2- 0.8.55. 1 ule a dat ER 357 82
MEP MEMNSOUGH Ne) saw No Gs NE A. Said ol Pete os 114 60

ING a NERS aC Oa a aE ae RF $5,317 85

I wish to close my remarks with expressions of my appreciation
of the way in which you have facilitated my work.

I know that your deep interest in the subject, and the trouble
you have taken already would naturally cause you to wish for suc-
cess, but the time and pains you have spent upon it, not to speak
of the hundreds of dollars you advanced to earry on the work at
a time when their return by the State seemed doubtful, have put
such spirit into my department that I can not but feel grateful.

Very respectfully.

We'.G. FORD, JB
Engineer.

Report of J. W. Mersereau, State Oyster Protector.

No. 80 FuLtron Market,
New Yor«k Criry, November 30, 1887.

Eucene G. Briackrorp, Esq., Commissioner of Fisheries in charge
of Oyster Investigation, New York:

Dear Srr.—I have the honor to transmit herewith the report of
the State oyster protector for the year ending November 30, 1887.

Very respectfully.

JOS. W. MERSEREAU,
State Oyster Protector.

No. 80 Furtron MARKET,
New York Crry, November 30, 1887. ¢
KuGcene G. Brackrorp, Esq., Commissioner of Fisheries in charge
of Oyster Investigation :

Dear Str.— I respectfully submit the following report of my
operations as State oyster protector for the year ending Novem-
ber 30, 1887.

Since my last report, in accordance with your directions, I have
reported daily at this office except on the dates hereinafter men-
tioned, viz.: December 25, 1886, January 1, 1887, February 8, 1887,
July 4, 1887, and November 8, 1887.

I have been on duty only part of a day on the dates hereinafter
mentioned, viz.: January 18 and 19, 1887, February 22, 1887, May
30 and 31, 1887, and November 24, 1887. On all other days from
November 30, 1886, to November 30, 1887, inclusive (except Sun-
days), I have been on duty all day subject to your instructions.

I have conferred with you in respect to the execution of the
various duties appertaining to this office, and have acted in accord-
ance with your directions.

I have frequently visited and examined various localities, espe-
cially manufacturing districts, and those points from which the pol-

Ps

OYsTER INVESTIGATION AND SHELL-FISH COMMISSION. 37

lution of the waters might be expected. In making inspections, I
have used steam tugs or such other method of travel as would best
serve my purpose to reach the desired locality.

The particular time of the tide, hour of the day, and time of the
week, being selected as would be most advantageous to detect the
emission of deleterious matter from the respective establishments,
and best evade the lynx-eyed watchmen at the several points, part
of whose duty seemed to be to observe my arrival and movements.
I therefore visited suspected points at irregular intervals, some-
times twice a day, or several days in succession. I would then
inspect a distant point without notice to the parties as to my
intended visit. In this way I endeavored to render the emission
of refuse, hazardous, and found the scheme worked well.

I am pleased to report that during the year past there has not
been a repetition of the offense of dumping garbage in the vicinity
of the oyster beds in Long Island sound. The salutary effect of
the successful prosecutions of this class of offenders in the courts
of Westchester county, has given a quietus to the indiscriminate
dumping of garbage upon oyster territory in that section,

I am pleased to state that our efforts in above matter were
efficiently supported by District Attorney Nelson H. Baker and
other officials of Westchester county. I have written to District
Attorney George Gallagher, of Richmond county, as to the status
of the three (3) cases (indictments of oil refiners) in said county,
and he reports the cases to be yet pending.

In justice to the indicted parties I must say that since the indict-
ments were obtained there has been an earnest effort upon the part
of oil refiners and other kindred manufacturers, whose works are
located on the shores of the Kill von Kull and Staten Island sound,
to reduce the volume of obnoxious effluents from their respective
establishments to a minimum, by periecting the methods of arrest-
ing the outflow of refuse by the construction of new and additional
safeguards, as hereinafter particularly mentioned:

The following extracts are from the report, in 1886, of Walter H.
Kent, Ph. D., chemist, to Andrew Otterson, M. D., commissioner of
the department of health of the city of Brooklyn, relative to the
emission of sludge acid into Newtown creek, and which is perti-

~ nent to other localities :

“As bearing on the subject in hand, a word on the method of
oil refining, with regard to the origin and nature of sludge acid and
other refuse, may not be out of place.

|

38 Report or Oyster INVESTIGATION

“The method of oil refining is in the main a process of fractional
distillation, and the portion distilled off between such and such
temperatures are in turn discharged into the tanks provided for
naphtha, gasoline, kerosene, etc. In the retorts there remains a
tarry substance containing the parafline, which is finally withdrawn
and either sent to the paraftine works or mixed with coal dust and
burned as fuel for heating the retorts. The kerosene, as it comes
from the stills, needs further treatment to deprive it of its dark
color and of the adhering volatile substances which tend to make
it dangerous to burn. To deprive it of its dark color it is mixed
in the ‘agitator’ with concentrated sulphuric acid 66 B. (sp. gr.
1.84) and thoroughly agitated by forcing air into the mixture. The
strong acid has the property of taking from the kerosene the color-
ing or tarry matter, which, with the acid, forms a black, heavy
liquid, known as sludge acid. It readily separates from the lighter
kerosene, and is run off into tanks where the small amount of
adhering kerosene further separates, after which it is transferred
to the storage tanks. This waste acid has some peculiar proper-
ties. The tarry and carbonaceous matters held in solution very soon
act as reducing agents on the sulphuric acid, forming sulphurous
acid by a reaction like the following :

“H,S O, + tarry substance = S O, + H, O (from the H, 8 Oy)
+ H,O and possibly C O (from the oxidation of carbonaceous
matter). Very naturally the extent of this action varies with the
temperature. In winter it is claimed to be slight, while in summer
it becomes very offensive, undergoing, as the workmen improperly
term it ‘a process of fermentation ;’ but which is only an ordi-
nary case of reduction. The suffocating and irritating gas of
sulphurous acid is the gas which gives to burning sulphur its
characteristic odor. If mixed with a small amount of water of
steam, the heat engendered by the action of the water on the sul-
phuric acid assists in the action of reduction.

“When discharged into water, the sulphuric, acid so far as it
comes in contact with the water, is taken up and, of course, forms
a clear solution, while the tar, with the large amount of acid it
contains, forms a semi-solid mass which mostly falls to the bottom.
The tar is insoluble in water and when thoroughly freed from acid
forms a wax-like, nearly solid mass.

“The sulphurous acid is also dissolved or absorbed by the water.
After withdrawing the last portion of sludge acid from the agitator,

y AND SHELL-FISH COMMISSION. 39

the kerosene is freed from acid so far as possible by washing with
large quantities of water; then to secure the removal from the oil
of the last traces of acid, it is agitated with a relatively small
amount of caustic soda and further washed.

“The amount of acid the wash-water contains depends on the
care with which the last portion of sludge acid is withdrawn; but
by the present method of working a small amount of acid here
finds its way into the creek.

“The question of removing this acid by neutralizing in some
properly constructed tank needs, I think, further attention. 'The
wash-water is freed from the small amount of oil it contains by
allowing it to pass a system of ‘traps’ or tanks (see second annual
report of the State Board of Health, page 387), where the oil is
retained, and from which the wash-water is discharged into the
creek.

“Here is the general source of the oil which is often found on
the creek. [ have obtained samples of the wash-water as it was being
discharged into the creek, and generally find that on standing in
the laboratory more or less rises to the surface. The effect of oil
on the creek is to increase the danger of fire, to kill the grass on
the shores, and to give the shores a dark greasy appearance. It is
also said that the oakum calking in boats plying on the creek very
soon degenerates so as to cause a leaking. This is readily under-
stood from the action of the oil. Oil is a solvent for tar, and as
oakum is finely divided tarred rope, the tar is removed by the oil
and the structure of the oakum is thereby weakened.

“Tt having been asserted on the strength of a supposition that
the waste acid has run into the creek by underground pipes which
terminate and discharge somewhere in the bottom of the water, it
was very soon concluded that any amount of inspection by watch-
ing along the creek would probably be entirely futile in discovering
any offense under cover of such ingenious schemes. It was evi-
dent that if I could ascertain the amount of fresh sulphuric acid
used for a given time, and obtain a statement of the amount of
sludge acid sent to sea or elsewhere for the same period of time,
I would be able to calculate the relation between such amounts
and ascertain, approximately at least, whether the fresh acid used
was accounted for in the amount of sludge acid disposed of. Hence
I concluded to extend my efforts in this direction to find what
facilities the refineries had for storing and disposing of the sludge

4O Report or Oyster INVESTIGATION

) |
acid, and to do what T could by such facts as could be obtained by
open inspection.

“Such a method would lead to results expressed in figures
which might indicate whether the acid used was delivered to the
boat in the form of sludge acid. That this method involved cer-
tain possible errors was readily seen, but it seemed to form a basis
for a procedure from which there might be hopes of eliminating
the errors to such an extent as to give satisfactory results.

“During this investigation, involving as it has many inspections,
I was led to think from the uniform courtesy which I received, the
fairness on the part of those whom I met, the facilities at hand for
the disposal of the sludge acid and the apparent thoroughness of
the work, that there was not ground for serious complaint; and it
was not until the results in the above table were obtained that
unsatisfactory indications were shown. The elaborate table of
statistics above referred to is not here introduced, but suffice
it to say that from the various refineries therein enumerated only
the following respective percentage was accounted for, viz: 93.8,
69.5, 71.5, 84.2, 74.3, 78.0, 92.5 and 96.5.

“Tn seeking an explanation for these low results among the com-
panies concerned, it was ascertained that some have been using the
sludge acid for fuel. To do this the acid is partly freed with water
and the resulting tar mixed with coal dust and burned under the
retorts. The acid, freed by the means of the water, finds its way
sooner or later into the creek.

“Tn a subsequent report Mr. Kent says: ‘Since my former
report I have again inspected those refineries located on Newtown
creek. ‘Their condition is apparently the same as represented in
my previous report; and as there shown, there is a large percent-
age of acid still unaccounted for. Whether this will be found in
the wash-water from the agitators, or in the portion reduced and
vaporized, or disposed of in some way still unknown, further
inspection is necessary to show.”

In addition to the system in vogue with oil refiners of trapping
the wash-water from the agitators (alluded to in the aforesaid
report of Mr. Kent), some refiners have constructed large tanks
into which the water from the agitators and condensers is pumped
and allowed to rest, which quiet affords an opportunity for such
oil as may be mingled with soda wash-water to separate. This oil
is here collected and pumped back to be utilized. The remaining

AND SHELL-FISH COMMISSION. AL

water is then discharged into the elaborate system of “traps,” and

an effort is here again made to arrest the outflow of such oily mat-
ter as may not have been caught by the previous process. The
“traps” are under the constant surveillance of operatives, who
either bail or pump off the accumulation of oil floating upon the
surface of each trap; the water escaping, in the meantime, under-
neath. The earth is completely saturated with oily refuse at an
oil refining plant. A system of drainage has been found in some
instances to be efficacious in collecting such sepiage and oily mat-
ter, and conducting the same to a large well or receiver, which is
“trapped,” and from which the oily matter is pumped away to be
utilized.

Suspicious outlets have been closed at my direction. Notwith-
‘standing the care taken to prevent the outflow of oily matter,
nevertheless certain localities would constantly show the presence
of oily refuse. Upon examination, it was believed to be due to
_ sepiage. At my request, blanketing has been resorted to, and the
refuse in this way collected from the slips and thus prevented from
escaping into the stream.

The refineries accumulate a vast amount of ashes and cinders
which they use for filling in purposes ; the refineries of this section
being located upon the banks of streams and in many instances
upon marshland, the cinders are utilized in filling in bulk-heads or
in raising the elevation of the grounds. The porosity of this fill-
ing allows the enormous quantity of oily refuse to percolate freely
and ultimately reach the banks of the stream, and pollute the water
of the vicinity ; if the refuse is not collected by blanketing at this
juncture, it being then subject only to the force and direction of
the wind and current, it is carried far away on its evil errand.

Sludge acid and kindred refuse has been also, in many instances,
used for filling in purposes and being subjected to the varying
conditions of frost, heat and rain adds to the accretions of leaks
from the many underground pipes. All this accumulation of oily
matter naturally follows the underground currents, and is finally
emptied atthe banks of the stream, and then appears upon the
surface of the open water.

The loss of oil from the leakage of underground pipes is a mat-
ter of serious importance, not only as to the ultimate pollution of
the stream as hereinbefore shown, but as a serious loss to the oil

refiners. Some of the refiners at Bayonne are taking up their
6

42 REPORT OF OYSTER INVESTIGATION

underground pipes and intend to have all the oil pipes in their
yards above ground so that a leak can be easily observed and cor-
rected. This must, to some extent, tend to improve the condition
of the streams.

I have noticed that after heavy, drenching rains the river in the
vicinity of the oil refineries presents a revolting spectacle of oily
refuse washed from the oil yards. It might not be easy to con-

vince the casual observer, but thatthe oil refiners had intentionally |

discharged refuse into the stream.

The system of drainage hereimbefore indicated will operate as a

check to the outflow from the cause last mentioned. Frequent
inspections of the suspected localities have resulted in the aboli-
tion of the former practice of discharging sludge and heavy refuse
into the stream in the vicinity of the refineries.

Some of the sludge acid is carried to sea by steamers specially
adapted for the purpose of receiving and discharging the

same. Some of the refiners manufacture a weak acid from the

sludge which they sell to manufacturers of fertilizers; while some
refiners sell the sludge direct to the fertilizing companies. In
other instances as aforesaid it has been used for filling in about the
oil plants. The other residuum of heavy refuse, tar, ete, is used
by the paraffine works, gas works, and to some extent for fuel.
Thus the accumulation of refuse can be disposed of in various
ways without detriment to the public, and especially to the fish
and shell-fish industry.

Another prolific source of trouble is the pollution of the waters
which comes from the discharge of the contents of the “water bal-
last tanks” of the oil ships at the wharves, when about to receive
their cargo of oil at the refinery.

It has been the custom to load many large vessels with oil for

foreign markets. Much more oil is now carried in bulk in tanks —

(instead of barrels or cans) than formerly. When these tank ves-
sels discharge their cargo abroad, it is customary to pump water
into certain lower tanks for ballast for th&r return to this port.
When about to load these vessels at the refineries the water bal-
last (the contents of the tanks) and the bilge-water is pumped out
and discharged into the stream. Owing to leakage from tanks the
said ballast water and bilge water contain a certain accumulation
of oil which has hitherto been discharged into the stream.

One of the superintendents of the Standard Oil Company said

AND SHELL-FISH COMMISSION. 43

that that company would arrange so that the oil from tank vessels

could be pumped into a receiving tank at the oil yards and utilized

instead of being as heretofore discharged into the stream and
wasted.

While it may be impossible to so conduct an oil refinery as to
prevent the outflow of the slightest trace of oil, yet much has been
accomplished and I think better results can be obtained. Some
refiners have informed me that although the erection of several
tanks (to hold wash-water for rest and oil separation) has cost
them $750 each, they are not at a loss thereby, as experience has
shown them that they collect many hundreds of barrels of oil per
month which heretofore they discharged unknowingly into the
stream with the wash-water, not thinking that the percentage of
loss was as great in this direction as has been shown to be the
fact by collecting the oil from the rest tanks as hereinbefore
indicated.

_ Another source of pollution of the streams with oil exists in the

‘matter of an oil pipe which belongs to the Tidewater Pipe Line

Co. This oil pipe extends from New Jersey across the extensive

natural oyster beds in Staten Island sound to a point on Staten

Island, thence across meadow land, thence to the flats opposite
Elizabethport, N. J., thence across the ‘channel between Staten
Island and New Jersey, thence across Newark bay to the main-
land, thence to Bayonne, N. J. This pipe has broken several times
during the past year covering the water of the section with great
quantities of crude oil. In one instance the vast quantity of oil
from said source covered the main stream (where passenger
steamers and vessels of various classes navigate). By some means
it became ignited; the river in the vicinity became a sheet of
raging flame and a large schooner lying out in the stream was
completely enveloped by the flames upon the water and destroyed,
being burned to the water’s edge. The vessel was valued at
$10,000 which amount, I am informed, was recovered from the
Pipe Line Co. I am informed that the aforesaid company has
authority from the State to construct said pipe line.

The universal testimony of the users of the Kill von Kull and
Staten Island sound is to the effect that the condition of the
streams during the past year has been much better than for any
like period since the establishment of the oil refineries and
kindred establishments along the shores of said streams.

44 REPORT OF OYSTER INVESTIGATION

Your attention is respectfully asked to copies of several com-
mendatory letters upon the foregoing subject received from various
classes of citizens using said streams, which matter is appended
to this report.

I have frequently inspected Newtown creek. It also appears to
better advantage this year than formerly. While frequent inspec-
tion of this section has rendered the reckless discharge of refuse
hazardous, it is but just to say that the various oil refineries there
located are under the same general control and management, as are
the large oil companies located at Bayonne, which influence must
be credited to some extent with much of the improvement
observed.

I noticed that the glue works located on the Kings county |
side of Newtown creek; near Maspeth avenue, was discharg-
ing much refuse into the creek. The discharge colored
the water for a considerable distance from the outlet and
also precipitated a heavy deposit. I obtained several sam-
ples of the discharge, and also samples of the deposit were
taken from the bottom at mouth of outlet. I notified the parties ;
they subsequently called at this office and agreed at once to begin
the construction of large vats in which the waste wash-water is to
be allowed to rest and settle ; the clear water then,to be discharged.
There are many public sewers carrying the miscellaneous accumula-
tion due to the populous cities of Brooklyn and Long Island City,

which sewers empty their contents into the creek; consequently -

the creek can not be expected to be as completly free from pollution
as it was in the early days of the “oldest inhabitant” when his
neighbors were few and the present numerous industries were
undreamed of. Most of the available space on either side of the
creek (as far as navigation extends) is now occupied by manufac-
tories of various kinds and frequent inspections are required to
restrict the emission of refuse.

Gas-works have also been a prolific source of trouble. The
refuse emitted therefrom being very similar to the refuse from oil

refineries, and not less disastrous to oyster interests. In some

instances the volume of the pollution exceeded that which would
be observed at an oil refinery.

The slips and river in the vicinity of gas-works have been
observed to be covered with a heavy tarry and oily refuse which
being subject only to the force and direction of wind and tide, the

AND SHELL-FISH COMMISSION. 45

pollution is carried to distant points. The gas-works near the
head of Gowanus creek were found to be emitting refuse. Samples
_ were obtained, and the parties notified to discontinue the emission
of gas refuse into the creek. They said,.in reply, that they had
constructed safeguards against the emission of refuse, and if any
had escaped, it was due to the negligence of employes and that
greater care would be taken in future.

The gas-works at foot of Hudson street, Hast river, Brooklyn,
were found to be discharging much foul matter; upon a notice
being sent to the parties, they said that they would cause an
examination to be made, and arrest the outflow of refuse from their
works. I have since frequently inspected the dock front of this
company and have noticed nothing of a foul character flowing from
the outlet at which I had obtained several samples of refuse
previous to said notice.

At the works (two plants) of the Consolidated Gas Company,
and at the works of the Equitable Gas-Light Company of New
York, I observed that much refuse matter was being discharged
into the river.

Both companies were warned to stop the emission of refuse from
their gas-works into the stream. The offense continued. I there-
fore presented complaints to the grand jury of the county of New
York, and noted sixty-three (63) samples of refuse which I had
obtained, each bottle beg particularly marked as to exact
locality, date, etc., and with such further inscriptions as were suit-
able to the case, as “ hot discharge,” “bottle held at outlet,” “pro-
fuse discharge,” “steaming,” “vapor painful to the eyes,” “surface
at point of contact of effluent,” “incrustation of dock at outlet,”
“deposit taken from bottom at outlet,” ete.

The Consolidated Gas Company and the Equitable Gas Light
Company were indicted upon aforesaid complaints. Three indict-
ments were obtained; two against the Consolidated and one
against the Equitable Company. I have obtained many samples
of refuse emitted into Flushing bay by the dye-works at College
Point. The water of the bay is at times colored crimson, blue,
green, yellow or black, as the case may be. The shell-fish upon
the banks of the bay were found to be rotten, poisoned by the sul-
phuric acid and refuse emitted as aforesaid, which not only kills
shell-fish by contact, but also operates in changing the character
of the vegetation upon the bottom, thus affecting the supply of
food for fish and shell-fish.

46 REPORT OF OYSTER INVESTIGATION

Several complaints have been rate to this office in respect. to

the emission of said refuse. I investigated the matter, and learned -

that the parties did not discharge their refuse from their works
directly into the bay by means of a private outlet, but that they
used the public sewers, and had permission from the village
authorities to do so. I then wrote the president of the village’ as
to the facts of the case, and asked for their aid in eradicating the
evil. I have received no response to my letter. Several applica-
tions have been received from dredging companies to have some
suitable point in the deep water of Long Island sound (within the
limits prescribed by chapter 300, Laws of 1886) set apart for
depositing dredging of slips. Certain contractors desire a similar
privilege extended to them to deposit cellar dirt and other earth.
I have written to the Attorney-General of the State as to the mat-
ter, and have been by him referred to the district attorney of the
particular county to be affected by such deposit of aforesaid
material. Upon the advice of such district attorney, I protested
against the deposit of the aforesaid material as proposed.

The existing law on the subject directs that aforesaid material
shall be deposited above high-water mark, or behind a safe bulk-
head, or at a point to be designated at sea. .

Oystermen complain that under the cover of night dredgings from
slips and other refuse is deposited near and upon oyster grounds
to their injury.

Steam dredges are continually operating in and about the slips

and water-ways of this section. The vast accumulation of material.

from this source, together with sand, mud, earth, cellar dirt, stone,
ashes, cinders, ballast, or other heavy substances of various
descriptions obtained from and about the large cities of this sec-
tion, aggregates into an enormous volume. The numerous scows
laden with above named materials are towed from their base of
operation at day or night, as the tide may suit. |

It is not an uncommon sight to observe scows laden with dredg-
ings being towed during the day to some convenient poimt and
made up in tows, the cargoes to be dumped at night. The indis-
criminate dumping of mud dredgings from slips materially injures
the harbor. I have not personally observed such illegal dumping.

Boatmen have informed me that while navigating New York bay

and Raritan bay at night they have been sufficiently near tows of
aforesaid character to hear the operation of duinping In no

q

4

ayy
4
) es

i
¥

AND SHELL-FISH COMMISSION. Az

instance did they obtain such evidence as would specifically fix the
offense upon any particular party.
In some instances the tug towing the scows at night violated the

law by not having lights set. This, of course, was to prevent detec-
tion. In some-instances it is believed that the offenders pro-
ceeded from the slips at Perth or South Amboy, or other points in

New Jersey.

The recent establishment of the State boundary line in Raritan
bay, and the marking of the same by a line of buoys, will be of
assistance in determining the location for future offenses of afore-
said character in that vicinity. It is also of great importance to

the fish and shell-fish industries, as it will settle the vexed ques-
tion as to the limits of the respective jurisdiction of the State of

New York and State of New Jersey as to the extent of oyster and
clam territory in that section.
The boundary line,decided upon redounds to the credit of the

commissioners charged with the work. It will give general satis-

faction, and can be accepted upon the part of both States upon the
full assurance that equal and exact justice has been done to all
interests concerned.

The reprehensible practice of dumping in the harbor in disregard
of certain bounds and limits could be stopped as effectively as in

‘the matter of dumping at Execution light, Long Island sound,

last year, if the proper actions be taken.

I would respectfully renew and amend my suggestion in my last
report, “That to abolish the nefarious practice aforesaid, the
present success of which is mainly due to its being done under
the cover of night, would be to enact a law forbidding the dump-
ing of garbage, dredgings and other refuse matter into the waters
of this section, except in the daytime, at certain points to be
designated. This would have a signal effect in correcting the evil

complained of, and also to impose upon the offender a heavy fine ;

and allow any citizen to become an informer; and entitle such
citizen acting as an informer to an equitable proportion of the fine,
after the cost of prosecution be first deducted from the fine imposed.
Upon the New Jersey shores of the Hudson river, New York
bay, Kill von Kull, Staten Island sound and Raritan bay, are
located many oil refineries and kindred establishments emitting

refuse into the said waters; dredging from slips, and other refuse

from the State of New Jersey, is deposited into the waters of the

AS REPORT OF OYSTER INVESTIGATION

State of New York to the injury of the oyster industry and other
important interests.”

I would, therefore, suggest that a conference be had between the
law making powers of both States aforesaid, to the end that each
State enact a law of like tenor and purport to remedy the aforesaid
evil.

To guard efficiently the vast territory comprising a part of Long
Island sound, East river, Hudson river, New York bay, Kill von

Kull, channel between Staten Island and New Jersey, Staten

Island sound and Raritan bay, is a work of no small character.
The small appropriation allowed for this purpose precludes the
possibility of such supervision as the importance of the great
oyster industry demands.

SUMMARY FOR THE YEAR ENDING SEPTEMBER 30, 1887.

Days on-which I reported for duty...........0..7.09 233 308
Days on which I remained on duty all day............... 302
Days on which I remained on duty only part of a day... «6
Days on which I did not report for duty (not ineluding
SUMAAVS ey 1. aces cee eae ea i ee 2 ee 5
Suits pending m Richmond county. ..000. {sa eae eee 5)
Suits pending in New York county ..-..........2..6. 3

Inspection still in progress.

SALARY.
Balance available on November 30, 1886 ............. $500 02
Amount appropriated in June, 1887 (chapter 195) ..... 1,000 00

$1,500 02
Amount received for year ending November 30, 1887.. 1,000 00

Balance available for ensuing year .............. $500 02

For Traveling and Incidental Expenses and Assistant.

Balance available on November 30, 1886.............. $468 15
Amount appropriated in June, 1887 (chapter 195). .... 750 00
$1,218 15

Amount disbursed for year ending November 30, 1887, 390 42°

Balance available for ensuing year............... 3827 73

/

AND SHELL-FISH COMMISSION. 49

GENERAL.
For Expenses of State Oyster Protector.
Amount appropriated in June, 1887 (chapter 460)..... $750 00
Amount disbursed for services of tug-boats and small-

boats since June, 1887, being the six months ending
PORTANT DUN WOU ee sleeker Nec Sreciecal teen ee ah cies 262 75

Balance available for ensuing year .............. $487 25

In order to be prepared for any emergency that might arise
during the year demanding special work, with its corresponding
increase of expenditures, [ have been compelled to so economize in
the matter of disbursements as to forego certain necessary work ;
therefore the balances existing as above shown do not by any
means indicate that the appropriations heretofore stated are ade-
quate for the work of guarding the vast oyster territory of the
State.

I respectfully suggest that inasmuch as my time as above shown
has been entirely devoted to the public service, my request hereby
made for an increase of salary is not without reason. A sufilicient
appropriation should also be made to provide for the maintenance
or frequent hire of a steam patrol vessel to properly and expedi-
tiously answer the demands of the service.

Very respectfully.

JOS. W. MERSEREAU,
State Oyster Protector.

Mariners’ Harpor, S. L., November 24, 1887.
KuGcEene G. Buackrorp, Esq., Shell-Fish Commissioner, New York
State:

Dear Str.— We, the undersigned oystermen, join in expressing
our appreciation of the improvement noticed during the past year
in the condition of the Kill von Kull and Staten Island sound.
Said improved condition we attribute to the energetic action of
‘yourself and State Oyster Protector Joseph W. Mersereau in
enforcing what is known as the sludge acid law. The sludge acid
nuisance was becoming unbearable, the heavier portion settles

upon and destroys the natural oyster beds, the lighter oily refuse
i

50 REPORT OF OYSTER INVESTIGATION

enters and covers the surface of the oyster floats in which oysters
are placed to freshen for market. ‘

If the oysters in being taken from the floats are raised through
a surface of oily refuse it adheres to the shells, and in the process

of opening the oysters become impregnated with an oily taste |

which injures their market value.

We earnestly desire a vigorous enforcement of the law against
depositing sludge acid and other oily refuse into our waters and
trust that you will continue the fight against the pollution of our
waters.

BEDELL JONES. CHARLES VAN NAME.
AMOS MERRELL. CHARLES M. DECKER.
DOUGLAS THOMPSON. HENRY FISHER.
EDGAR MERSEREAU. MOSES VAN NAME.
GEORGE A. SHARRET. RUSSELL TOMLINSON.

A. W. STINEMIRE. © JOSEPH LA TOURETTE.
EDMOND DECKER. AARON BUSH.

DAVID LA TOURETTE. ABRAM MARTINEAU.
EDDIE MARTINEAU. G. M. SHOTWELL.
JOHN B. KING. ABRAM KRUSER.

West Port Ricumonp, 8. IL, November 21, 1887.
JosepH W. Mrrserrav, Esq., State Oyster Protector :

. J fs : a Ae
Dear Sir.—I take pieasure in saying that since Commissioner —

Blackford and yourself began the enforcement of the law against
those who pollute our waters with oil refuse there has been a
marked improvement in the condition of the Kill von Kull. —

Tam daily about my railway and beach and have observed that
there has been much less pollution of the river this year than for
any like period since the establishment of the oil refineries along
the shores of the Kill von Kull and Staten Island sound.

On two or three occasions during the past spring and summer
I noticed that the surface of the water in the vicinity was covered
with an oily film; [ have observed that this was not refuse-from
the oil refineries, but was due to the breaking of an oil pipe
recently laid across Staten Island sound.

The fish and shell-fish industry is not alone injured by the
pollution of the waters; it works great injury to boating and
yachting and consequently injures my business ; as yachtsmen will

i 2

ee ae ee

‘ie

ix

AND SHELL-FISH COMMISSION. SI

not frequent the Kill von Kull as a place of anchorage, nor will
they use our ship yards, and railways for repairing, painting, etc.,
if their vessels are to be subjected to the great volume of pollution

_ heretofore encountered in this vicinity.

Previous to the enforcement of the law against the pollution of
our waters, I have been compelled repeatedly to scrape the thick
oily refuse from my railway before my men could begin their work
upon the vessels which were hauled out upon the ways.

That it has not been necessary to cleanse my ways during the
past year I attribute to the enforcement of aforesaid law.

I earnestly hope that the good work will be continued until the
evil is entirely eradicated.

Yours truly.
LEWIS S&S. Sr. JOHN.

Mariners’ Harpor, 8. I., November 22, 1887.

JosepH W. MerserEAU, Esq., State Oyster Protector :

Dear Str.—In the prosecution of my coal business, I am
required almost daily to pass along and over the Kill von Kull ;
and am pleased to syy that there has been much less oil refuse
upon the river during the last year, than during any year since the
oil refineries were located on said stream.

I think the improvement in the condition of the river is due to
the energetic action of Commissioner Blackford and yourself in

compelling the oil refiners to respect the rights of all users of our

waters.
Yours very respectfully.

GEO. W. THACKERY.

West Porr Ricumonp, September 30, 1887.
JosEPH H. Mersereau, Esq., State Oyster Protector:

Dear Sir.— I am engaged in operating a ferry across the {ill
von Kull. I am daily upon the river and about the beach, and
desire to add my testimony to that of the general public, that for
the last year there has been much less oil refuse upon the water in
the vicinity than heretofore.

52 Oyster INVESTIGATION AND SHELL-FISH COMMISSION.

Commissioner Blackford and yourself deserve the thanks of
watermen for the great improvement which has taken place in the
condition of the river since the enforcement of the law against the
pollution of our waters by oil refuse.

Very truly yours.
HENRY KING.

Mariners’ Harpor, 8. L., November 23, 1887.
JosepH W. MersErEAU, Esq., State Oyster Protector :

Dear Sir.— Since Commissioner Blackford and yourself began
the enforcement of the law against the sludge acid nuisance there
has been a very perceptible improvement of the condition of the
surface of the Kill von Kull and Staten Island sound.

Had the emission of refuse continued or increased, as it very
probably would have done if not restricted by law, it would have
materially injured if not destroyed several business interests along
our shores. Lam daily upon my coal wharf or upon and about the
river and know whereof I speak. }

I trust the oil refiners will be compelled to continue the
observance of the law against the pollution of the waters with oil
refuse. .

Yours truly.
MATTHIAS De HART,

|

Proportions of Nutritive Ingredients, Water and Refuse

(curd) of milk, gluten

as the “lean” o t, casein .
S elutes of Substances. glycogen, etc.
wheat, etc. 0 20

Flesh, edible portion freed from refuse.

Cows’ Milk
Cheese
Butter
Wheat flour
Potatoes

Specimens as purchased including refuse.

in Food Materials.

PERCENTAGES INDICATED BY COLORED SPACES.

NUTRIENTS. NON-NUTRIENTS.
— | ————— ae
ae | zt
PROTEIN. FATs. Carbohydrates. MINERAL WATER. REFUSE.
Flesh-forming substances, Qily andfatty Sugar, starch, MATTERS. Bones, entrails

shells, etc

go 2 100

Beef, round, rather lean

Beef, sirloin, rather fat

Mutton, leg
Smoked Ham
Pork, very fat, salted *

Flounder, whole
Codfish, dressed

Mackerel, whole

Salmon, whole
Salt Cod *
Smoked Herring

|

Oysters in shell, avge.

Long Clams Ii __—_—_ ERP TR SS St ee ne ee
Round Clams ii
Mussels ii
Lobsters ii | tee Aa ee
Crayfish EE LE ERS.

Beef, round, rather lean

Beef, sirloin, rather fat

LI

|

Mutton, leg

|
ia,

Pe
Sani

Flounder
Codfish
Mackerel
Salmon
Oysters, best +

ac

|
L

poorest ¢

average

Long Clams
Round Clams

Mussels

Late |

Scallops

Lobsters
Crayfish

SSS
mm ea |
|
2)
= l

Be |

ame fi:

* Refuse includes salt. + In respect to quantity of nutrients regardless of flavor.

a | | aod

-
w
|

’

ad

*
.
;
ri

FAD)

APPENDIX “A.”

Oms lh Sy AS OO).

By W. O. ATWATER,

Professor of Chemistry, Wesleyan University.

Very little is popularly known and widely varying views are held
with reference to the value of oysters and other shell-fish for food.
Although a great deal of scientific research has of late been given to
the subject of food and nutrition, these particular kinds of food have
been studied but little, and what has been done is slow in getting into
print and becoming generally known. The lack of popular knowledge
of the subject. is, Pepa easy to understand. The object of the

present article is to give a brief summary of the results of studies

conducted in the laboratory of Wesleyan University under the auspices
of the United States Commission of Fish and Fisheries.*

Speaking roughly, a quart of oysters contains, on the average, about
the same quantity of actual nutritive substance as a quart of milk, or
a pound of very lean beef, or a pound anda half of fresh codfish, or
two-thirds of a pound of bread. But while the weight of actual
nutriment in the different quantities of food materials named is very
nearly the same, the quality is widely different. That of the very lean
meat or codfish consists mostly of what are called in chemical language

protein compounds, or “flesh formers,” the substances which make

*The studies belong to an investigation of the chemical composition and
nutritive values of American food fishes and invertebrates, one of the
investigations that are carried on with official aid, in this case that of the
United States Commission of Fish and Fisheries, but of which the larger
part of the pecuniary expense is paid from private sources. It is proper
that I should say here that the part of the investigation which has to do
with oysters and other shell-fish would not have been undertaken had not
, the expenses of beginning it been in part defrayed by a personal contribu-
“tion from Mr. E. G. Blackford, Fish Commissioner of the State of New
York. Preliminary accounts of the work have been given in the commis-
sioner’s reports of the United States Commission of Fish and Fisheries for
1880 and 1883. (Published in 1883 and 1885.)

54 REPORT OF OYSTER INVESTIGATION

blood, muscle, tendon, bone, brain and other nitrogenous tissues.
That of the bread contains but little of these, and consists chiefly of
starch, with a little fat and other compounds which serve the body as
fuel and supply it with heat and muscular power. The nutritive sub-
stance of oysters contains considerable of both the “flesh forming”
and the more especially heat and force giving ingredients. Oysters
come nearer to milk than almost any other common food material as
regards both the amounts and the relative proportions of nutrients,
and the food values of equal weights of milk and oysters, 7. e. their
values for supplying the body with material to build up its parts,
repair its wastes and furnish it with heat and energy, would be pretty
nearly the same. But while this statement is reasonably correct, the
studies thus far made are not sufficient to assure us of its absolute
aecuracy.

The differences which oystermen observe in the quality of oysters
from different localities, of different age, and grown under different
conditions, are made clearer and are to a considerable extent explained
by chemical analysis. Taking the oysters in the shell, the proportion
of shell contents, “meat” and “liquor” together increases relatively
to the whole weight as the animal grows, at least up to a certain limit.
In other words a bushel of mature oysters will “open” more quarts
than a bushel of the very young animals. But the differences between
different kinds, or between specimens of the same kind under different
conditions, are very wide.

Taking the edible portion of the oyster, after it has been removed
from the shell, the differences are much greater than people com-
monly suppose. This is apparent when we compare either the flesh,
“meats,” or liquids, “liquor,” of different specimens, or the whole
edible portion, meat and liquor, “solids” together. The percentage
of water in the edible portion of the different specimens of oysters
reported in the tables beyond, varied from 83.4 to 91.4 per cent,
and averaged 87.3 per cent. This makes the amounts of “ water-free
substances,” 7. e. actually nutritive ingredients, vary from 16.6 to 8.6
and averaged 12.7 per cent of the whole weight of the edible portion
(shell contents) of the animals. In other words the contents of nutri-
tive material in a quart (two pounds) of shell contents, “solids,”
varied from 23 to 54 ounces. The proportion of nutritive substance
was twice as large in the one case as in the other.

The large table at the end of the article (Table IV), gives con-
densed results of chemical analysis of a considerable number of speci-
mens of oysters, clams and other shell-fish, and Tables I, I and III
sive various details of composition of these and other food materials.

Se

AND SHELL-FISH COMMISSION. 55

As the technical terms are somewhat unfamiliar, a few explanations
will perhaps be in place here.

If the reader will take the pains to notice the next piece of beef
that he has to carve for dinner, he will, of course, notice first of all
that along with the meat which is good to eat, there is more or less
bone, which, except in so far as it may be used for soup, is of no value
for food. The beef, then, may be regarded as consisting of edible
portion and refuse. In eggs there is the same distinction between

‘shells and the so-called “meat,” and oysters and other shell-fish in

like manner, include the shells, which are simply refuse, and the
shell contents, which make up the edible portion. The inside of the
potato and the wheat flour are the edible portion, and the skin and
bran are refuse of potatoes and wheat.

_ If we take the beef and separate the meat from the bone, cut it into
fine particles and keep it for a long time in a hot oven it will be gradu-
ally dried, that is to say the water will be driven out of it and the so-

called nutritive substance will remain. In the same way milk, eggs,

oysters, potatoes and flour are found to consist of water and nutritive
material. In estimating the value of these different materials for food
we leave the refuse and the water out of account and consider only
the nutritive ingredients.

We may take a piece of beef, and after cutting out the bone and
drying the meat, put the latter in the fire and burn it. Nearly all will
be consumed, but a portion will remain as ashes. An operation of
this sort is regularly carried on in the chemical laboratory in the
analysis of’meat and other food-materials. Portions are dried with
proper apparatus, and the percentages of water and water-free sub-
stances are determined. Other portions are burned, and the percent-
ages of ash are found out. If we weigh the whole meat, bone and all,
to start with, and afterwards weigh bone and other refuse and the
meat, we can easily calculate the percentages of refuse and edible
portion. If we then determine the percentages of water, water-free
substance, and ash in the meat, we have made a fair start in the
analysis for determining the food value. The water-free substance
contains all of the nutritive materials, or nutrients, but the analysis
thus far has told only the percentage of ash, dr mineral matters.
The proportions of the other ingredients must be found out before
we can judge exactly of the food value.

The meat consist of lean and fat. Part of the fat is in large lumps,
which can be easily separated from the lean. We often cut out the
fat and reject it instead of eating it. Buta portion of the fat is in
very fine particles diffused throughout the lean. Although a part of

56 Rerporr or Oysrir INVESTIGATION

this fat is in particles so fine as to be invisible to the naked eye, it is
possible to separate them very completely from the lean by processes
of analysis common in the laboratory. After the water and the fat
have been removed from the lean meat, the material which remains
will contain a little mineral matter, which would be left as ash if it
were burned, the rest consists of so-called protein compounds. The
protein is the chief constituent of fish and eges, as well as of lean
meat. It occurs likewise in milk and in vegetable foods, such as
wheat, corn, potatoes, ete.

Fat is familiar to us in meat from which we get it in the form of
tallow and lard, in milk from which it is obtained as butter, in the
various oils, such as olive oil, cotton-seed oil, and the oils of wheat
and corn. Larger or smaller proportions of fat are found in most
food-materials. Ps

Potatoes, wheat and corn contain large proportions of starch.
Sugar-cane and sorghum are rich in sugar. Starch and sugar are
very similar in chemical composition, and are called carbohydrates.
Other carbohydrates are found in animals and plants; such as inosite,
or “muscle sugar,’ in muscle, and glycogen, or “liver sugar,” in the
liver.

The mineral matter, or ash, which is left behind when animal or
vegetable matter is burned, consists of a variety of chemical com-
pounds commonly called salts, and including phosphates, sulphates
and chlorides of the metals calcium, magnesium, potassium and sodium.
Calcium phosphate, or phosphate of lime, is the chief mineral con-
stituent of bone. Common salt is chloride of sodium.

The number of different chemical compounds in our animal and
vegetable food materials is very large, but leaving water out of
account it is customary to divide the rest into the classes of which we
have spoken, to wit: protein, fats, carbohydrates and mineral matters,
and to look upon these as the nutritive ingredients, or nutrients, of
food. The proportions of these ingredients are determined by the
somewhat complicated methods of chemical analysis followed in the
laboratory, but our every day handling of food-materials often involves
processes, though crude ones, of analysis.

We let milk stand; the globules of fat rise in cream, still mingled,
however, with water, protein, carbohydrates and mineral salts. To
separate the other ingredients from the fat, the cream is churned:
The more perfect this separation, 7. e., the more accurate the analysis’
the more wholesome will be the butter. Put a little rennet into the
skimmed milk, and the caseine, called in chemical language an albu-
minoid or protein compound, will be curdled and may be freed from

he

AND SuEtt-Frsu Commission: aia

the bulk of the water, sugar and other ingredients by the cheese-press.
To separate milk-sugar, a carboltydrate, from the whey is a simple
matter. One may see it done by the Swiss shepherds in their Alpine
huts. But farmers find it more profitable to put it in the pig-pen, the
occupants of which are endowed with the happy faculty of transform-
ing sugar, starch and other carbohydrates of their food into the fat
of pork.

The New England boy who on cold winter mornings goes to the
barn to feed the cattle, and solaces himself by taking grain from

_the wheat bin and chewing it into what he calls “wheat gum,”

makes, unknowingly, a rough sort of analysis of the wheat. With
the crushing of the grain and the action of the saliva in his mouth,
the starch, sugar and other carbohydrates are separated. Some
of the fat, 2. e., oil, is also removed, and finds its way with the
carbohydrates into the stomach. The tenacious gluten, which con-
tains the albuminoids or protein, and constitutes what he calls gum,
is left. When, in the natural order of events, the cows are cared for
and the gum is swallowed, itsalbuminoids enter upona round of trans-
formation in the boy’s body, in the course of which they are changed
to other forms of protein, such as albumen of blood or myosin of
muscle; or are converted into fat, or are consumed with the oil and
sugar and starch to yield heat to keep his body warm and give him
muscular strength for his work or play.

There, is unfortunately, a little confusion of terms in the usages of
different writers on these subjects. Thus the words, protein, pro-
teids and albuminoids are all applied to what we have here called the
protein compounds. The term albuminoid, album-like, comes from
albumen which is best known in the form of white of eggs, a typical
albuminoid compound. The term proteids is applied by some
writers to albuminoids and by others to very different classes of
materials. The fatsare sometimesspoken of as hydrocarbons, but this
use of the latter term is very incorrect.

These different classes of nutrients in food, to wit, protein, fats,

carbohydrates and mineral matters, have different uses in nutrition.

Muscle, tendon and bone are formed from the protein compounds.
These are sometimes called flesh formers because they make flesh.
Their chief use in the body is to make blood and to build up the
muscle, tendon, bone, and other tissues which constitute the frame
work of the body and repair them as they are being continually worn
out by use. Brain and nerve are also formed to a considerable extent
from the protein compounds of the food. The protein of the food is
also formed into fat in the body and serves as fuel to supply it with
8

58 REPORT OF OYSTER INVESTIGATION

heat and muscle energy. The fats of the food are stored as fat in
the body and may be transformed into carbohydrates, but their chief
use is for fuel. The carbohydrates are transformed into fat in the
body and may be stored as body fat, but their chief use is for fuel.

The mineral matters make bone and have various other uses in the.

body.

When we eat meat, then, its protein serves to make blood, bone,
muscle, tendon, brain and nerve. We can also use it to make fat,
and it is consumed, 7. ¢., burned as fuel, to yield its heat, to keep
our bodies warm and give muscular strength for work. The fat of
the meat can not do the work of the protein in forming muscle, tendon
and the like, but is much more valuable than protein for fuel. Bread
supplies us with protein and fat, and, also, with carbohydrates in the
form of starch, dextrin and sugar. The protein and fats serve the
same purposes as those of meat. The carbohydrates, which make up
the bulk of the nutritive material of bread and potatoes, and of which
only minutest quantities occur in the meat, aré valuable chiefly as
fuel, though they also yield fat.

To recapitulate; the nutritive material of very lean meat and the
leaner kinds of fish consists almost entirely of protein. Tallow, lard,
oils and butter are fats. Sugar and starch are carbohydrates. All
the different food materials contain mineral matters. Animal foods
supply, chiefly, protein and fats. Most vegetable foods contain but
little of these, their nutrients being chiefly carbohydrates. Beans,
pease and other leguminous plants, however, supply considerable
quantities of protein. Milk differs from most other animal foods in
that it has large quantities of a carbohydrate, “milk-sugar.” Oysters
approach milk in composition.

For nourishment we need all of the different classes of nutrients
and in proper proportions. Thus a day’s food for an average man
doing moderately hard muscular work may appropriately supply, on
the average, about four and one-third ounces of protein, the same
quantity of fats, and sixteen ounces of carbohydrates.

The cheapest food is that which supplies the most nutritive material
for the least money, the most economical food is that which is cheapest
and best adapted to the wants of the user.

The following tabular statement summarizes the main points above
elaborated.

Viewed from the stand-point of their uses in the nutrition of man,
the constituents of ordinary foods may be succinctly classified as
follows:

1. Edible substance, e. g., the flesh of meats and fish, the shell con-
tents of oysters, wheat flour.

>

AND SHEDL-FISH COMMISSION. 59

3. Refuse, e. g., bones of meat and fish, the shells of oysters, bran of
wheat.
The edible substance consists of
1. Water.
2. Nutritive substance or nutrients.

Principal Nutrients of Food.

{ Albuminoids: e. g., albumen of egg, myosin of muscle
(lean of meat), caseine of milk, gluten of wheat.
Gelatinoids: e. g., ossem of bone, collagen of tendons
(which yielded gelatin).
Fats: e. g., fats of meat, butter, olive oil, oil of maize and wheat.
Carbohydrates : e. g., starch, sugar, cellulois (woody fiber).
Mineral Matters of Ash: e. g., calcium, potassium and sodium, phos-
phates and chlorides.

Protein.

Ways in Which the Nutrients are Used in the Body.

{ forms the (nitrogenous) basis of blood, muscle, connec-
rere role | tive tissue, etc.
of food | is transformed into fats and carbohydrates.
is consumed for fuel.

The Fats of {are stored as fat.
food are consumed for fuel.
ate Ne erbo- are transformed into fat.
hydrates of ,
are consumed for fuel.
food

In being consumed for fuel, the nutrients yield enery in the forms
of heat, which keeps the body warm, and muscular energy, strength
for work. The quantities of energy which different food-materials are
capable of yielding and which are taken as the measure ofthe fuel-
value, are determined by certain methods.*

I have not applied these methods of calculation to shell-fish in this
article, because the nature of the compounds which make up their
nutritive ingredients is not fully understood, and it is not certain
that we call protein, fats and carbohydrates in them have the same
fuel-value as in meats, fish, etc. For the same reason I have not
attempted detailed estimates of the pecuniary economy of shell-fish as
compared with other food-materials.+

*See article on ‘‘ The Potential Energy of Food” in the Century Maga-
zine for July, 1888.

} See article on “‘ Pecuniary Economy of Food” in the same magazine
for January, 1888.

60 Report or Oyster INVESTIGATION

The result of analyses of food material can be stated in a variety of
ways. That followed in Tables I and III, beyond, may be explained
by an example.

The flesh, or edible portion of a specimen of beef ela of medium
fatness, was analyzed and found to contain, approximately, water, sixty
per cent; protein, nineteen per cent; fats, twenty per cent; mineral
matters, one per cent. But when we buy our sirloin steak or roast,
by the pound, as we ordinarily do, we get not only the flesh, the edible
substance, but with it more or less bone, sinew and other refuse mat-
ter. This specimen contained about one-fourth or twenty-five per
cent bone, and three-fourths, seventy-five per cent, of flesh. If then,
we are to consider the composition of the meat as we buy it, we must
take the refuse matters into account. The proportions of the several
ingredients in both the edible portion and the whole piece above
referred to, are shown in the following table:

In meat,

Tibia’ as bought,

pA ris including
portion. retuse:

Per cent. | Per cent.

REFISO, WOMOSSiOEC aS. ie are «excl eR dross, cit cfeiccors oth thes ialeiake ose ttetcre and tele ctehectakete None. 25
AVVO ois crcl Peele ote aac cove ie be e Ride sete atciain Maha ee te aime Senet ean eto eats 60 45
IPTOTOLIN ais bes cicisthe he maka onic casi sj Meaatarstemek Marsal Giver medbe 2d tere Res eeiere 19 1414
MEL TT Rash Saas b tele cata oe Meehan [leaen ile s.t|s Sea A altos bia de tactel at Leese ae oe 00h 15
MAMOT a) MIE TCOLSs otal hee u- seucRoa dace dete athe ates oni amines tes Di ce pee 1 0%
FTV Galata otal blew e wie Sia Sstaik 5 Marg Nawee Be HLS vic ehs ccleedtee Ueber e aeee aeinary 100 100

This very imperfect analysis may be stated in the following form, as
is done in the tables beyond: * F

ConsTITUENTS OF SAMPLE OF Beer, SIRLorn.

IN EDIBLE PORTION — :
i. ¢., flesh freed from bone and other . JIN MEAT AS PURCHASED .
Hafan (including both edible portion and refuse).
se. )
3 EDIBLE PORTION.
FOOD NUTRIENTS ‘4 Recs Te
MATERIAL. ee NUTRIENTS.
ei
; iS)
: a A ae SB ‘ I d a2
BOP ES |g BE | Bo Te a ee ee
ef} Bo. | BU) Se oS. a) 8 le ele
- va a s = ee 5 Zz a ca =
Beef, i Pr. ct..| Pr. ct.) Pr. ct. | Pr. ct.) Pr. ct. |'Pr. ct.) Proét. | Pret: | Proot.ierecuetecu
ee sir oin, mec
fatness aid des 4 60 40 19 20 1 25 45 30 14.3 15 0.7

«The t iapiee, semen ae RS for eeoneneaaee ete., which occur
in milk and in some shell-fish, but are not found in Sree meats in
sufficient amount to warrant their presence in such tables as these.

AND SHELL-FISH COMMISSION. 61

Table I, herewith, gives the composition of a number of animal foods,
mostly from late American analyses. It is only a short time since
analyses of American meats, fish, etc., have been undertaken in any
considerable number, and those as yet accomplished are far from
sufficient for a complete survey of the subject. Indeed, the work
already done can be regarded only hs a beginning. Still, the figures
will give a tolerably fair idea of the average composition of the articles
named:

REPORT OF OYSTER INVESTIGATION

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64 REPORT OF OYSTER INVESTIGATION

The colored diagram expresses the facts of Table I in a way which
makes them more easily seen at a glance. One of the first things that
strikes the eye in looking down the diagram are the black bands,
which represent the proportions of refuse, 2. e. bones of meat, bones,
skin and entrails of fish, and shells of shell-fish. The bulk of the
weight of the oysters and other shell-fish, as taken from the water, is
shell. The percentages of refuse in the meats and fish are very vari-
able; the fat pork has very little refuse, the beef more, while in some
kinds of fish, as flounder, the bones, skin and entrails together make
up more than half the whole weight.

The percentages of water, indicated by light green bands, are like-
wise extremely variable; in the edible portions of shell-fish, fish and
most meats the water makes up the larger part.. The quantities of
nutrients, 7. e. actually nutritive substances, in the different food-
materials are represented by the whole of that part of each band at
the left of the hght green. It is interesting to compare the very large
quantity of nutrients of the fatter kinds of meat and in flour with the
small quantities in fish, shell-fish and the leaner meats.

The most important of the nutritive ingredients, the protein, is
represented by red; the leaner fish, like very lean meat, consist mostly
of protein. The very fat pork, the wheat flour and the potatoes con-
tain relatively little. The portions of fat, represented by yellow, are
very variable; in the fat pork it is the principal ingredient. Flounder
codfish and the shell-fish contain extremely little. The carbohydrates,
represented by blue, do not appear in the meats and fish, the quanti-
ties being to minute. The flour and potatoes have large proportions
and there is some in the shell-fish. .The diagram, with the corre-
sponding figures of Table I, tells its story so plainly that further —
explanations are hardly needed.

Tables If, III and IV give results of analyses of specimens of shell-
fish. They are taken from a report now in preparation which will
include numerous details not given here. f

The specimens, as received for analysis, were generally in the shell;
on arrival at the laboratory they were weighed. The shell contents
were then taken out and separated into flesh (“meat”) and liquid
(“liquor”). Each of these was weighed separately, as were the shells
also. From these weights the percentages were calculated. Table II
gives results :

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€°99 Te FI SOL Biata{ <1 clade erect ay oyerets ate late evorotaistsbastaveiciorey fiaelqaietne cialeltiatetslolete sic SOSOOD Sr Gin OQdeuey gaeo RUDE OT ‘ sures punoy
9° SF ¥'9G 6212 CFE ee eed ee ee ey ee eee eee ewe ee “*stmeuloeds Inoj jo eSRBIOAR ‘SuaUyo suo'T
TOV, 6°83 9° FG ClO Gere |S eg coh ge a wee SOUS O00 6 Up oLod TWNUTXBU YIM Wetitoeds ‘SUBD BUT
TGF 6° LG 0°Sz 6°E Be ee LS ueM latete oes Xe Tease Na wigiele tensor eet ae aag ees ook SpInbiy Jo eSsviUSOIEd TUNMIXVUT YIM WetTtoods ‘stuv[o SUOT
Lee @°9¢ 6°9L F6& alate rafal eyereicterale cfels tats Otc is .o\oecavicctaiersiets set oehy reise eiepeteT hee “ysey jo est} t9: 10d WNUIXRUT YA wel: ads ‘StTUBIO suo'y
S 6°28 NT 6) 86 Bates ated eiscader orotate atarecglaletciioraveines = cepa POSE Ape So GbS oRKOdOH Se >Eeneora “++ suotfoods ANOJ-AJAI} JO OPRAOAL ‘S10}SAO
a 8°88 Corn G’9 LF Stew weer eee Ce ed re ro eae “** sTTeys jo eseque: ja1ed vanUWIXBUl Wy tew1oeds ‘ST0SAQ,
a ch 6° F% aL LIL EO Gdn TO IDET te dodadng ao poop anna Sauee sss gpMbIT JO e8vIUSOEd TUNWIXBUT [ITM UWoUutloeds ‘s10}SAQ
q ¥18 9°8T GS Fst qysep Jo esvjuooI0d WNWIxXeU YA wetUtveds ‘S19}8A4 0
5 8°68 G LT 8°g FIL SUIUL[ASURI] 109Jv SUJUOT XIS OAT SOTIU EF ‘S10]SACQ
re = G98 8°81 ca G9 : “"*** SUIJUB[ASUBI] 10JJR SYOOM OAT ‘IOATI SOUIR LE ‘S18)SAQ
ron €°e8 LOL o9 ZOL eee te eee ee Ce a ea see eeee tae e ee eee sunur[dsuevsy 10}JU syqyuotl XIS ‘SLOATI ORUIOO ‘S190q}SAQ
ey 6°18 TZ g'¢ G9 Sete eee wee eee i ca “"* y Surpuepdsuvdy 1o}ye SYOOM 901} ‘SIOATI OBULOJOT ‘sr01ssQ
1°08 € 61 16 9°6 sree ies nls OE rhe hea ae hgh nage ae nigh Rec gh eB ages ate ee AIVNAGOT ‘AINGSMOIYY 'S.10}SAC
g €°08 L°6T F'8 Gane Tre rrr ss faq uroaoN ‘AINGSMOTTY ‘S109SAO
2 G° 68 G LT 6 °F 9° OL pene ees eee v2 ‘AINGSAMOIY G ‘s1eqssQ
& 9° F8 Fat PL (hes = is cn ee ee er aor ge ea ee * SISA Sareea SS cage Hee Res ge er ge “*AIVNAQGOT ‘SJUTOG onl ‘810184 Q)
1 8° 8 G°9T L'6 g°9 “ses "* TOGULBAON ‘SJUTOG ON [g ‘S.1d}SAQ
: N 718 9°8T ZG Fel scat sis. Eas LOLy: ‘SqULOg ond ‘S.103SAQ
=| FER 9°9L TF ZL . PTSD SCRUBS EN Fy GcH FE ‘COACH ICT ‘STOIBAQ,
- ca) 9°Gh F FZ Lar UL sresceteceeeeeseesesere* TOQTIOAON MOABT LIV ‘S1OISAC
by 0°%8 0°ST #'G 9°21 elaletele, ouli® arerevakele 00s DSDOU AUNT Grohe he cey shal POGcH; fa 103SAQ
BD aey 6'0z “6 Pan at Satie SEEOO Conor Goo namic Your ‘yoorg Auo0jg ‘s10}S4Q
L18 petasait GL (02) 5) a ne a a oe ea ee cea ee ee ee tresses sescesees sTOQUIOAON ‘39919 AU0IG ‘sr0jsSAO
i 3 Ls 6°81 FIL QL SOTA BUOOSE Ge OIG IG POU EEE OCI 1 htG B52 ‘yoory AT04G ‘SIOISAO (op)
“ 3 ‘yueo Jog | ‘yueo Jog | jued I9g | *}WI0
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REPORT OF OYSTER INVESTIGATION

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water res sere cess ceeeecesersress*** SUTURIASUBI} 19}]JB SYOOM OAT ‘IOATI SOUL ‘S10}SAQ

tle one eTe.ain pleip.sie ere ie 0(ST0 07s 016 oiajaje"e wie oft 2,7 Aieafeiteal rarsesteesttessesss ATpNAIGOT ‘AINGSMOIYY ‘SI0ISAO

i i ee ie ei Se a ae) IO(WMOAON ‘S}UIOg one ‘saaissQy
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Sie eajerere.e If sore orale eats Mig et sielele aera rage toes econ seer ee TT TCU ‘MOAR AIR T ‘s101S40,

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‘

AND SHELL-FISH COMMISSION. 67

‘Thus in the case of the specimen from Stony Creek, taken in April
the shells made 81.1 per cent or a little over four-fifths; and the edible
portion, flesh and liquids together, 19.9 per cent or a little less than
— one-fifth of the whole weight. Of this 19.9 per cent. the flesh consti-
tuted 7.5, and the liquids 11.4 per cent. In this specimen the propor-
tion of flesh was very small as compared with the liquids. In the
specimen of Blue Points, taken at the same time, the proportion of flesh
to liquids is just the other way; that of flesh being 13.4, and the
liquids 5.2. The variations in the proportions of flesh, liquids, total
edible portion, and shells are very striking.

We should not be warranted in assuming that the Blue Points, gen-
erally, have so much more flesh and liquid than the others. The figures
of Table IT are taken from a larger number obtained in a series of
analysis of specimens from different localities on the Atlantic coast,
from Massachusetts to New Jersey.* One object of the investigation
was to get light upon the effect of kind, locality, season and other
conditions upon the composition. But though the number of analysis
was considerable, enough to cost a large amount of labor, the result
can be taken only as a general indication of the range of variation
and not as showing the characteristic composition of specimens of a
given source, or ata given time. To find, for instance, the average
composition of oysters from a given locality, and the differences
in composition in different seasons of the year, and in different years,
would require an investigation to extend through a year or several
years and to include a large number of analyses of specimens
especially gathered for the purpose. Such a study of oysters from
different localities could not fail to bring interesting and valuable
results. Similar studies of clams and other shell-fish would be like-
wise interesting. Such an investigation might bring out important
facts regarding the connection between locality, season, food and age
of animals upon the composition.

Meanwhile the figures here given will at least suffice to show that
the difference in different specimens from the same locality, and from
different localities, are much greater than is commonly supposed.
The range of variation in the proportion of flesh, liquids and shell are
so clearly shown in Table IL that further explanation is hardly
necessary.

The details of the proportions of flesh, liquids and shells and of the
composition of the flesh, liquids and whole edible portion are given in

*Especial thanks are due to Mr. E.G. Blackford and to Mr. G. H. Shaffer,
_ of New York, for specimens kindly furnished for analysis.

68 REPORT OF OYSTER INVESTIGATION ‘

Table IV, which includes all the specimens analyzed. Table III
recapitulates the composition of the edible portion of a number
of specimens of oysters, clams and mussels; with what was said in
connection with Table I it will need but little explanation. It is
interesting to note the variations in the composition of the oysters in
this table. The percentages of water range from 84.8 to 90.1 per cent
in the specimens here cited. In one of those not here given, but
included in Table IV, the percentage of water rose to 91.5. The per-
centage of water-free substance, z. e., total nutrients, in each case, is
the difference between the percentage of water and 100. The nutri-
ents accordingly range from 18.3 to 8.5 per cent. In other words, the
proportion of nutritive material was more than twice as large in some
cases as in others. The largest proportion of nutrients was in a
specimen of blue points, taken in April; the smallest is in one from
Norfolk, Va., also taken in April. It would seem from the figures
in Table IV, that the northern oysters are, on the whole, richer in
nutritive material than the southern, but more analyses are needed
to show the true average ranges of variation. One reason why
the Virginia oysters appear to disadvantage here may be that
the latter were younger. It appears that, as the oyster grows older,
at least up to a certain time, not only do the proportions of flesh
and liquids increase more rapidly than the shells, but the pro-
portion of natural nutrients in the edible portion increases also.
That is to say, one hundred pounds of young oysters in the shell
would appear from these analyses to contain less of flesh and of
liquids than a hundred pounds of older ones; and when both have
been shucked a pound of shell contents from the older animals would
contain more nutriment than a pound from the younger. I wish,
however, to be very careful in making these statements, because the
number of examinations is too small to warrant very definite general-
izations; indeed, the only figures which bear directly upon this
especial point are those for the oysters transplanted from the James
and Potomac rivers to New Haven harbor in the spring and taken out
in the following fall or winter. These show a notable increase during
this period, both in the quantities of shell contents in a given weight
of shell and in the amount of actual nutriment in a given weight of
shell-contents. Perhaps this change is more a matter of feeding and
fattening than of age. However it may be, it is not unnatural that
changes of this kind, which take place in other animals, should occur
in the oyster. Thus calves and pigs in growing and in fattening
increases im both the proportion of meat to bone and in the propor-

AND SHELL-FIsH COMMISSION. 69

tion of nutritive material in the meat. As regards shell-fish, this
particular point especially demands more extended study.

The figures of Table IV show a slight difference between the
average composition of the edible portion of the oysters taken from
the shell in the laboratory and that of those purchased, out of the
shells, in the form commonly called “solids” in the markets. Whether

_ this difference is accidental or due to the fact that as they are ordi-
narily shucked for sale, less of the liquids is saved than was done in
preparing our specimens for analysis, it is unpossible to say.

Table IV is somewhat complex, and calls for further explanation.
The specimens of oysters are arranged according to locality, from
Buzzards bay, Mass., to the James river, Va. The proportions of water,
protein, fat and mineral matters in the flesh, and in the liquids, are
given separately. The proportions of carbohydrates are not stated,
since they are not directly determined by the analysis, but are
estimated by subtracting the sum of the protein, fat and ash from the
total water-free substance, which latter is determined along with the
percentage of water, and is the difference between the latter and one
hundred. Details of the methods of analysis may be found in an
article entitled “Contributions to the Knowledge of the Chemical
Composition and Nutritive Values of American Food Fishes and
Invertebrates,” in the report of the United States Commissioner of
Fisheries for the year 1883, from which this table is taken.

The last two columns of the table, it will be observed, give the per-
centages of total edible portions and of total nutrients in the edible
portion of each specimen as received for analysis. Where the speci-
men consisted simply of the edible portion and in the case of the
“solids” of oysters, canned oysters, etc., the percentage of total edible
portion is, of course, 100.

I have already stated that some of the conclusions as to the values
of fats, which are ordinarily drawn from the chemical composition of
meats and fish are not ventured upon here because the precise nature
of the nutritive ingredients of oysters and other shell-fish is not
definitely understood.

Perhaps further experimental study will show that what we call the
protein of the oyster is very nearly the same as that of meat or milk;

that what we reckon as carbohydrates of the shell-fish, have about the
same nutritive value as the carbohydrates-of other foods—- milk,
sugar and starch, for instance. Meanwhile, what is known implies
that differences are probably not very great, though they may be
considerable.

70 REPORT OF OYSTER INVESTIGATION

The composition of the liquid portions demands afew words of
explanation. The amount of nutriment is very small indeed, the
principal constituents being water and salts of sea water. How much
food value these minute quantities of nutriment have, it is impossible
to say. Perhaps a given weight of what is called protein in the liquids
of oysters may be not far inferior to the same quantity in the flesh;
but this is a matter of doubt.

Taking all in all, the variations in composition of oysters are very ©

wide. The same would very likely be found to be the case with clams
and other shell-fish, if a large enough number of analyses were made
to show the range of variation; but probably the averages of the
analyses here given represent pretty nearly the average composition
of the shell-fish as they are ordinarily found in the water and in the
markets.

The most of the specimens of oysters and other shell-fish here
reported upon were received without statement as to whether they
had been “ floated” or not; but we suppose that, except when other-
wise stated, they had usually been floated, and the specimens were
_ such as are ordinarily sold. The effect of floating on the composition
is described in another place in this report. Briefly stated, floating
increases the proportions of water and diminishes the proportions of
nutritive ingredients and especially those of mineral salts. Floated
oysters will therefore have on the average more water and less nutri-
tive material than those not floated. The same is true of clams,
mussels, ete.

It is then safe to say that while the variation in the composition of
oysters, clams and the like are considerable, just as they are in differ-
ent kinds of meat, such as beef, mutton and pork, yet the proportions
which are expressed in the figures of Table I, and graphically set
forth in the colored diagram, make a reasonably fair exhibit of the
average composition of these food materials in the condition in which
we ordinarily buy them, and hence represent pretty nearly their rela-
tive nutritive values. While we must wait for further research before
we can with perfect confidence accept these figures as the actual —
measure of the nutritive effects, we may say in the general way, that
the relative food values are indicated very nearly by the chemical
compositions as here given.*

_ As said above, the cheapest food is that which furnishes the actually
nutritive material at the lowest cost. The most economical food is

*See article on ‘* Pecuniary Economy of Food” in Century Magazine for
January, 1888, above cited.

rs

AND SuHEetLL-FIsH COMMISSION. 7a

that which is cheapest and best adapted to the wants of the user.
Various methods have been proposed for estimating ‘the relative
cheapness or dearness of food materials. For instance the cost of
actually nutritive ingredients in a given food material may be com-
puted by comparing the amounts of the several nutrients, protein,
fats and carbohydrates it contains, with its market price, one pound
of protein being assumed to cost, on the average, five times as much,
and a pound of fats three times as much as a pound of carbohydrates.
The computed costs of the same nutrient, e. g., protein, in different
foods, thus affords a basis for comparing the relative expensiveness of
the foods, as in the figures below.*

Comparative Costs or Proretn In Foop MatTertats.

Ordinary Cost
FOOD MATERIALS. price per | of protein
pound. | per pound.
Hecresir loin .medium 1atness, 2 sisi. .p. wine oo re 25 106
beet sirloin, a0 Lower Price: <2... Se el oe ale os 20 85
BEehEROUnGurapner lean. 8 oro pili o.i. ib oe 6 ok Oss 16 63
Wi TTC UOTE cay I a Mea aes Nie RE i 22 oI
MEK Iseven Gents Perrquarb’. i. yc. ew ee SL 3.5 53
PotMmcnties CAD MITSOASOD Wes). (o/e 1 F.'. % Sia, 5'3 Se isle, 4, whe 100 511
Epa MINOM A WEM PLONGY® circ sachs Se ches aioe alelbe dete 30 153
MPM D ary te wen Hace iw act) oat ads ae 8 is veya AS ove ee 10 79
SH "eror8 O'S RRs re ssa ea Pan oe APS a Pa yl 43
Oysters, twenty-five cents per quart.............. 12.5 168
Oysters, fifty cents per quart, choice ............. 25 335
LAG TONES ETRE ies alee Aegina eR 12 209
(W/L Sig 15 CKO Nay tah a a A ena 3 11

,

Shell-fish are delicacies rather than staple foods. Theabove figures
illustrate the fact that in this, as in other delicacies, makes them
uneconomical from the strictly pecuniary standpoint, yet they have an
important use. The conditions of our advanced civilization make
variety in diet desirable, and to a greater or less extent essential, and

* This method of computation is German; assumed relative costs of the
nutrients are based upon market prices in Germany. The protein is
selected for the estimate because it is physiologically the most important
of the nutrients. For other and more accurate, though more complex,
methods see seventeenth annual report of Massachusetts Bureau of Statis- _
tics of Labor, 1886, p. 253.

sara REPORT OF OYSTER INVESTIGATION

oftentimes flavor has a value which can not be counted in dollats
and cents. ”

The nutritive value of the shell-fish as of other foods, depends to a
considerable extent upon their digestibility, but so little is positively
known of the digestibility of shell-fish as compared with meats and
other animal foods, that it has not seemed fitting to say a great deal
about it here. Perhaps, indeed, the most that can be said is that,
while there are people with whom such substances do not always
agree, yet oysters belong to the more easily digestible class of foods.

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: APPENDIX “B.”

aon NENG OF SOYS TERS:

CHEMICAL CHANGES PRODUCED IN FLOATING.

By Professor W. O. ATWATER.

It is a common practice of oyster dealers, instead of selling the
oysters in the condition in which they are taken from the beds in saft
water, to first place them for a time, forty-eight hours, more or less,
‘in fresh or brackish water, in order, as the oystermen say, to “fatten”
them, the operation being called “floating” or “laying out.” By this
process the body of the oyster acquires such a plumpness and rotund-
ity, and its bulk and weight are so increased as to materially increase
its selling value.

The belief is common among oystermen that this “fattening ” is due
to an actual gain of flesh and fat, and that the nutritive value of the
oyster is increased.

A moment’s consideration of the chemistry and physiology of the
subject will make it clear, not-only that such an increase of tissue
substance in so short a time and with such scanty food supply is out
of question, but that the increase in volume and weight of the bodies
of the oysters is just what would be expected from the osmose or
dialysis which would naturally take place between the contents of the
bodies of the oysters as taken from salt-water, and the fresh or
brackish water in which they are floated.

Tf we fill a bladder with salt-water and then put it into fresh-water
the salt-water will gradually work its way out through the pores of
the bladder, and, at the same time, the fresher water will enter the
bladder; and, further, the fresh-water will go in much more rapidly
than the salt-water goes out. The result will be that the amount of
water in the bladder will be increased. It will swell by taking up
more water than it loses, while at the same time it loses a portion of
the salt.

It does this in obedience to a physicai law, to which the terms
osmose and dialysis are applied. In accordance with this law, if a

80 REPORT OF OYSTER INVESTIGATION

membraneous sac holding salts in solution is immersed in a more

dilute solution or impure water, the more concentrated solution will
pass out and at the same time the water or more dilute solution will
pass in and more rapidly. The escape of the concentrated and

entrance of the dilute solution will be, in general, the more rapid the

greater the difference in concentration and the higher the tempera-
ture of the two solutions. After the osmose has proceeded for a time,
the two solutions will become equally diluted. When this equilibrium
between the two is reached the osmose will stop. If the sac which
has become distended is elastic, it will, after osmose have ceased, tend
to come back to its normal size, the extra quantity of solution which
it has received being driven out again.

We should expect these principles to apply to the oyster. Roughly
speaking, the body of the animal may be regarded as a collection of
membraneous sacs. It seems entirely reasonable to suppose that the
intercellular spaces, and probably the cells of the body would be
impregnated with the salts of the sea-water in which the animal
lives, and this supposition is confirmed by the large quantity of mineral
salts which the body is found by analysis to contain, and which
amounts, in some cases, to over fourteen per cent of the water-free
substance of the body.

It seems equally reasonable to assume that osmose would take place
through both the outer coating of the body and the cell walls. In the
salt-water the solution of salts within the body may be assumed to
be in equilibrium with the surrounding medium. ' When the animal

is brought into fresh or brackish water, 7. e., into a more dilute solu-

tion, the salts in the more concentrated solution within the body
would tend to pass in and produce just such a distension as actually
takes place in the floating. If this assumption is correct, we should
expect that the osmose would be the more rapid the less the amount
of salts in the surrounding water; that it would proceed more rapidly
in warm, and more slowly in cold water; that it would take place
whether the body of the animal is left in the shell or is previously
removed from it; that the quantity of salts would be greatly reduced
in floating, and that if it were left in the water after the maximum
distension had been reached, the imbibed water would pass out again
and the oyster would be reduced to its original size. Just such
is actually the case. Oystermen find that the oyters “fatten”
much more quickly in fresh than in brackish water; warmth is so
favorable to the process that itis said to be sometimes found profitable
to warin artificially the water in which the oysters are floated; although

oysters are generally floated in the shell, the same effect is very com- _

AND SHELL-FISH COMMISSION. SL

monly obtained by adding fresh water to the oysters after they have

_been taken out of the shell; indeed, I am told that this is a by no
means unusual practice of retail dealers. Oysters lose much of their
salty flavor in floating, and it is a common experience of oystermen
that if the “fattened” oysters are left too long on the floats they
become “lean” again.

This exact agreement and theory and fact might seem to warrant
the conclusion that the actual changes is the so-called fattening of
oysters in floating, are essentially gain of water and loss of salts.

_ The absolute proof, however, is to be sought in chemical analysis. In
the course of an investigation conducted under the auspices of the
United States Fish Commission, and which included examinations of
a number of oysters, and other shell-fish, I have improved the oppor-
tunity to test this matter by some analysis of oysters before and after
floating. The results of the investigations are to be given in one of
the publications of the commission. From this the following state-
ments are selected as perhaps not without interest to the fisheries
association. It is not improper that I should add here, that a por-
tion of the expenses of the investigation was borne by one of the
prominent officers of the association, Mr. H. G. Blackford.

The account just mentioned of the experiments is preceded by
some citations regarding the practice of floating oysters which I
insert here, adding that I should be greatly obliged for any further
information upon the subject.

The following very opposite statements are by Prof. Persifor
Frawev, Jr., who a.tributes the changes mentioned to dialytic action:

“The oysters brought to our large markets on the Atlantic seaboard
are generally first subjected to a process of ‘laying out,’ which consists
in placing them for a short time in fresher water than that from which
they have been taken.

* Persons who are fond of this animal as an article of food, know
how much the ‘fresh’ exceed the ‘salts’ in size and in consistency.
The ‘ Morris Coves,’ of this city, (Philadelphia), while very insipid, are
the plumpest bivalves brought to market. On the other hand, the
‘Abscoms’ and the ‘ Brigantines’ while of a better flavor (to those
who prefer salt oysters), are invariably lean, compared to their trans-
planted rivals, as also are the ‘Cape Mays’ though, for some reason,
not to the same extent.

“The most experienced oyster dealers inform me that the time for
allowing the salt oysters taken from the sea coast to he out varies, but
is seldom over two or three days. At the end of this time the maxi-

ig

82 REPORT OF OYSTER INVESTIGATION

mum plumpness is attained, and beyond this the oyster becomes lean
again, besides having lost in flavor.”

The subjoined statements by Professor J. A. Ryder are interesting
in this connection. They are taken from a letter to Professor Baird,
United States Commissioner of Fish and Fisheries, on “ Floats for the
so-called fattening of oysters:”

“The simplest and most practical structures of the kind which I have
seen are the storage and fattening floats used by Mr. Conger, of Frank-
lin City, Md., and now in use by all the shipper and planters in the
vicinity of Chincoteague bay. I have been informed that similar

structures, or rather structures serving similar purposes, are in use

on the oyster beds along the shore of State Island, New York.
“Tt is probably a fact that in all these contrivances they take advan-

tage of the effect produced by fresher water upon oysters which have —

been taken from slightly salt water. The planters of Chincoteague
call this ‘plumping the oysters for market.’ It does not mean that
the oysters are augumented in volume by the addition of substantial
matter, such as occurs during the actual appropriation of food, but
only that the vascular spaces and vessels in the animals are filled
with a larger amount of water, due to endosmose. It is a dealer’s
trick to give his produce a better appearance in the market, and as
such I do not think it deserves encouragement, but rather exposure.

“Mr. Conger has actually resorted to warming fresh water to 60 F.
in winter, by steam pipes running underneath the wooden enclosure
surrounding the ‘fattening’ or ‘plumping’ float. One good ‘drink,’
as he expressed himself to me, renders the animal fit for sale and of
better appearance.

“ Conger’s floats are simply a pair of windlasses, supported by two
pair of piles driven into the bottom. Chains or ropes which wind
upon the windlass pass down to a pair of cross pieces, upon which the
float rests, which has a perforated or flat slat bottom, and a rim
eighteen inches to two feet high. These floats, I should think, are
about eight feet wide and sixteen feet long, perhaps twenty. These
structures are usually built alongside the wharves of the packing and
shipping houses, and are really a great convenience in conducting the
work. *K ok * 3K 427,

Elsewhere Prof. Ryder speaks of the floats thus:

“The diaphragm itself was constructed on boards perforated with
auger holes and lined on the inside with gunny-cloth or sacking, and
the space between the perforated boards was filled with sharp, clean
sand. The space between the boards was about two inches; through

"

,

AND SHELL-FITSH COMMISSION. 83

this the tide ebbed and flowed, giving a rise and fall of from four to
‘six inches during the interval between successive tides.”

Mr. F. T. Lane, of New Haven, Conn., writes as follows about the
method of floating practiced by himself, and, as I understand, by other
New Haven growers:

“We do not always leave them two days in the boats—as a rule
only one day. We put them into brackish water and take them out

~ at low water or in the last of the falling tide, as then the water is the
freshest and the oysters are at their best. As it is not convenient for
us to put them into the floats and take them out the same day we do
not want the water too fresh. On one occasion, wishing to know what
the result would be of putting the oysters into water that was quite
fresh, I had one of my floats taken up the river half a mile further
than where we commonly use them and 100 bushels of oysters put
into it at high water and taken out at low water. They were in the
water from six to seven hours and came out very nice, fully as good
as those floated twenty-four hours in the brackish water. It was a
warm day and the water was warm. Under these conditions they will
drink very quickly. I have seen them open their shells in ten minutes
after they were put into the water.”

For the following valuable information I am indebted to Mr. R. G.
Pike,chairman of the Board of Shell-Fish Commissioners of Connecticut:

“Connecticut oysters, when brought from their beds in the salt
waters of Long Island sound, are seldom sent to market before they
have been subjected to more or less manipulation. As soon as possible
after being gathered, they are deposited in shallow tide rivers where
the water is more or less brackish, and are left there from one to four
days, the time varying according to the temperature of the season, the
saltness of the oyster, and the freshening quality of the water. Gener-
ally two tides are sufficient for the two ‘good drinks’ which the
oystermen say they should always have.

“This ‘floating,’ as it is called, results in cleaning out and freshen-
ing the oysters, and increases their bulk; or, as many oystermen con-
fidently assert, ‘fattening’ them. Jf the weather is warm, they will
take a ‘drink’ immediately if not disturbed; but if the weather is
cold they will wait sometimes ten or twelve hours before opening their
valves. Good fat oysters generally yield five quarts of solid meat to

the bushel; but after floating two tides or more they will measure six
quarts to the bushel. After they have been properly floated they are
taken from the shell— and as soon as the liquid is all strained off,
they are washed in cold water —and are then packed for market. In
warm weather they are put into the water with ice, and are also

84 REPORT OF OYSTER INVESTIGATION

packed with ice for shipping. Water increases their bulk by absorp-_
tion and by mixing with the liquor on the surface of the oysters. The
salter the oyster the more water it absorbs. In twelve hours one
gallon of oysters, with their juices strained out, will take in a pint of
water; but when very salt and dry they have been known to absorb a
pint in three hours.

“Water always thickens the natural juices that adhere to the surface |
of the oyster, and makes them slimy. Tf too much water is added the
oyster loses its plumpness and firmness and becomes watery and flabby.

“Oysters that have been floated bear transportation in the shell
much better than when shipped directly from their beds. Oysters,
too, that are taken from their shells and packed in all their native
juices spoil much sooner than when their juices are strained out and
the meats are washed in fresh cold water.

“Tong clams are not floated, but round clams are. But both, when
shucked, are washed in fresh water. This cleanses them of mud, sand
and excess of salt, increases their bulk and improves their flavor.
After washing they will keep much longer without risk of spoiling.
Tf the salt is left in them, as they come from their native beds, their
liquor will ferment and they will quickly spoil.

“The above facts are gathered from the most inteliugent men in the
shell-fish business in Connecticut, men who have had many years
experience in gathering oysters and clams and preparing them for home
and foreign consumption. They are all agreed that by judicious float-
ing in the shell, and by washing and soaking when out of the shell
the oyster and the clam increase in bulk and improve in quality and

flavor. We will not presume to say that this increased bulk is any- —

thing more than a mechanical distension of the organs and the cellular
tissues of the oyster by water, or that its improved flavor is not due
simply to a loss of bitter sea salt dissolved out by the water. Many
intelligent cultivators are confident that the increase in bulk is a
growth of fat; while just as many of equal intelligence, declare that
it is mere ‘bloat’ or distension, akin to that of a dry sponge when
plunged into the water. The exact nature of the change the chemist
alone can determine.”

The following experiments were made with oysters supplied by Mr.
¥. T. Lane, of New Haven, Connecticut, a communication from whom
was just quoted, and for whose courteous aid as well in furnishing the
specimens as in giving useful information, I take this occasion to
express thanks. ip

The oysters have been brought from the James and Potomac rivers
and “planted” in the beds in New Haven harbor (Long Island

AND SHELL-FIsH COMMISSION. 85

sound) in April, 1881, and were taken for analysis in the following
November.

Two experiments were made. The plan of each experiment consisted
in analyzing two lots of oysters, of which both had been taken from
the same bed at the same time, but one had been “ floated” while the
other had not. The first specimen was selected from a boat-load as
they were taken from the salt water and the second from the same lot
after they had been floated in the usual way in brackish water for
forty-eight hours.» For each of the two experiments, Mr. Lane selected
from a boat-load of oysters as they were taken from the salt water, a
number, about three dozen, which fairly represented the whole boat-
load. The remainder were taken to the brackish water of a stream
emptying into the bay and kept upon the floats for forty-eight-hours,
this being the usual practice in the floating of oysters in this re_ion.
At the end of that time the oysters were taken from the floats and a
number fairly representing the whole were selected as before. Two
lots, one floated and the other not floated, were thus taken from each
of two different beds. The four lots were brought to our laboratory
for analysis.

The specimens as received at the laboratory were weighed. There-
upon the shell-contents were taken out and the shells and shell-con-
tents both weighed. The solid and liquid portions of the shell con-
tents, 7. e., the flesh or “solid” and “ liquor” or liquids, were weighed
separately, and analyzed. We thus‘had for each lot the weights of
flesh and liquids, which together made the weight of the total shell-
contents, and the weight of the shells, which with that of the shell-
contents made the weight of the whole specimens. We also had from
the analysis, the percentage of water, nutritive ingredients, salts, etc.,
in the flesh and in the liquids. From these data the calculations
were made to the changes which took place in floating. For the
details, which are somewhat extended, I may refer to the publications
mentioned above. It will suffice here to give only the main results.

The body of the animal may be regarded as made up of water and
so-called water-free substance. The water-free substance contains
the nutritive ingredients or “nutrients.” They may be divided into
four classes: (1) Protein compounds, the so-called “flesh-formers,”
which contain nitrogen; (2) fatty substances, classed as fats; (3) car-
bohydrates; (4) mineral salts. These constituents of the flesh of
oysters have been but little studied. It is customary to assume them
to be similar to the corresponding compounds of other food materials,
but very probably the differences, if known, might prove to be impor-
tant. The mineral matters especially, which are very large in amount,

Lush \ REPoRT or OysrTeR INVESTIGATION

appear to include considerable ot the salts of the sea water. Of the
nature of the ingredients of the liquids but little is known. They |
consist mainly of water and salts, and the amounts of their ingredi-
ents which are here reckoned as protein, fats and carbohydrates, are
very small, so that whatever error there may be in classing them with
the ordinary nutrients of food it will not very seriously affect the
estimates of nutritive values.

GENERAL ResuLts oF THE HWXPERIMENTS.

During the sojourn in brackish water both the flesh (body) and the
liquid portion of the shell-contents of the oysters suffered more or
less alteration in composition. In order to show clearly what the
principal changes as’ shown by the chemical analysis were, some
statistics may perhaps be permissible here.

CHANGES IN THE ComposrTION OF THE (Bopy or THE) OysTERS IN FLoatine. ;

1. The changes in the constituents of the body were mainly such as
would be caused by osmose, though there were indications of secre-
tion of nitrogenous matters, and especially of fats, which are not so
easily explained by osmose. This I will speak of later.

2. The amounts of gain and loss of constituents which the bodies of
the oysters experienced may be estimated either by comparing the
percentages found by analysis before and after dialysis, or by com-
paring the absolute weight of a given quantity of flesh and the
weights of each of its ingredients before, with the weights of the
same flesh and of its ingredients after dialysis. For the estimate by
the first method we have simply to compare the results of the analysis
of the floated and the non-floated specimens. Taking the averages of

the two experiments, it appears that:
Before After.’

The percentages of Dialysis. Dialysis.
Waterroseirome 4S) fed ceed OP i aka Cae nn 7.9 to 82.4
Water-ree substance fell fromiocn... }. 8s See et 22.1 oto. 82.4:

Motal flesla fad cys Sebel Me LNA tee ee ie 100.0 100.0
IPP OES Hs alka ho Sy Bo eae 6 BGs a ee Se A 10. Sitomss9
Bap telltromycns ce aan Ooi cba ho ee OO ea DAD tO Mn ELeS
Carbohydrates; etc. fell from). 23. 5. D6) Ask he alls aren oe 629) tome oye2,
Minénal salts ell trom. (28 eke Le es Pee eee 252) ton le6
Totaliwater-free substance of flesh: 2.0.) on ee A QO 17.6

There was, accordingly, a gain in the percentage of water and a loss
of that in each of the ingredients of the water-free substance. This
accords exactly with the supposition that during the floating the flesh
gained water and lost salts and other ingredients.

Changes in Composition of Flesh of Oysters

Experiment I.

in Floating.

MINERAL MATTERS.
Salts. e. g. Chlorides, Sulphates, etc.

CARBOHYDRATES.
Substances allied to Starch, Sugar,
etc,

FATS.

Substances more or less_ similar
to the fat of meat, butter, and the
fatty and oily matters of wheat, po-
tatoes, etc.

PROTEIN.

Flesh (muscle) forming substances
like those in the ‘‘lean’’ of meats
and fish, casein (curd) of milk, gluten
of wheat, etc.

I. Constituents in 100 parts be-
fore floating.

II. Constituents in 100 parts after
floating.

III. In floating, 100 parts increases
to 120.8 and 113.6 in the respective
experiments.

12

Experiment II.

fj

- AND SHELL-FISH COMMISSION. 87

It will be more to the point to note the absolute increase and
decrease in amounts of flesh and its constituents—in other words,
the actual gain or loss of each, in the floating. Estimates by this
method have been made and explained in the detailed accounts
referred to. They make it appear that 100 grams of the flesh as it
came from the salt water was increased by floating, in one specimen
to 120.9 and in the other to 113.4 grams. This is equivalent to saying
that the two specimens of flesh gained in the floating,
20.9 and 13.4 per cent, or on the average 17.3 per cent of their original

respectively,

weight. By the same estimates the water-free substance in the 100
grams of flesh before the floating weighed on the average 22.1 erams,
while that of the same flesh after floating weighed 20.6 grams, making
a loss of 1.5 grams or 6.6 per cent of the 22.1 grams, which the water-
free substance weighed before dialysis. The main results of the two
experiments thus computed may be stated as follows:

In the “ floating” of 100 grams of flesh (body) of the oysters:

: Before After
The weight of Dialysis. Dialysis.

re GPO SE MLOLING ora Sci ye Mtoe seat ale! Metdy 77.9 grams to 96.6 grams.
Water-free substance fellfrom................ 22.1 grams to 20.6 grams.
Piolo Mesh Tose from. ost. ot. cee Sunes 100.0 grams to 117.2 grams.
Protein was assumed to remain the same..... 10.5 grams to 10.5 grams.
Hamemenextract) fell from... 2.2 60. 8s a. 2.5 gramsto 2.3 grams.
Carbohydrates, etc., fell from. 2.20. .402.:.... 6.9 grams to 6.0 grams.
Neneral’salts (ash)-fell frome... 52... 5.6.8. 0255 2.2gramsto 1.8 grams.

| 22.1 200.6

Hstimating the increase or decrease of weight of each constituent in

per cent of its weight before floating:
Per cent
of original

weight.

JTLD Ee! OP GRRSRE Qe ane Ts Ril SU eas ITED RG Amey AR RN OU RR 23.9

neo wecewaben substance, lOSes'.6. 2) os eek ae. IN oe 6.6

ye meme ee CH DOG) MINEO we NOL yeltue es oo ce ede uals o's = ode Raaheiele 3 17.3
_ The protein was assumed to neither gain or lose.

TOTNES SUD) SG 20M" tie Sea GT CINE RP at SO Na 8.8

ica ecannobva rates -ebG:, loses 3. ote. Ue tah 9b a RA tah es ¢ 12.5
Bem eLOnOralseMeL LOSGS «1 055, eile seokh wid ott we dleeistnge A cords atch be aise a 75D

In brief, according to these computations, the flesh lost between one-
sixth and one-seventh of its mineral salts, one-eighth of its corbo-
hydrates, and one-twelfth of its fat, but gained enough water to make
up this loss and to increase its whole weight, by an amount equal to
from one-seventh to one-fifth of the original weight.

RS REPORT OF OYSTER INVESTIGATION

These estimates are based on the assumption that the amount of
protein in the flesh remained unchanged during the floating. Itseems ~
probable, however, that the flesh may have lost a small amount of
nitrogenous material. If this was the case the actual gain of flesh and
of water must have been less and the loss of fats, carbohydrates and
mineral salts ereater than the estimates made them. But there
appears to be every reason to believe that the error must. be very
small, and since it would affect all the ingredients in the same ratio,
the main result, namely, that there was a large gain of water and a_
considerable loss not only of mineral salts, but of fats and carbo-
hydrates as well, can not be questioned.

CHANGES IN THE ComposttTion or THE Liguip Portion (Liquor).

3. The liquids might be expected to receive material from the flesh.
and to yield material to the surrounding water. The materials com-
ing from the flesh would be such as the latter parted with by either
osmose or secretion. Those yielded to the water would either escape
by diffusion or be washed away when the shells were open wide
enough to allow. What share each of these agencies had in effecting
the changes that actually occurred in the liquids, the experiments do
not and, in the nature of the case, can not tell. Comparing the per-
centage composition of the liquids before and after floating, as shown
by the averages of the analysis in the two experiments, it appears

that :
Before. After.

The percentages of Dialysis. Dialysis.
Water TOSe: frome ets ose ie eke cle lain eto Aaertee ban) cee 94.9 to 95.5
Wiaterzireersubstancer tell Miromis. oj)... J te coche ea te ee 5s ton 425

OTA Me hole Licks oe cee PE, ed Merb ee pege ol ee ec N P aee 100.0 to 100.0
iIProtein rose fromicys2 ck Wes Se ra yitgl cotati: 2 Rea v8 AU Aree OTS OF tOm eee:
Carbohydrates;.etes,, Lose frome nace ss. ah aoe odes wines eens eeeias OM ton sear:
Mineral ‘salts fell froma ein bee UNS take ok ek tines ceieien se 2) 5 LONe alice

The increase in the percentage of water, and the decrease in that of
mineral salts are very marked. The quantities of fats (ether extract)
are too small to be taken into account. The increase of nitrogen and
that of carbohydrates, though absolutely small, are nevertheless out-
side the limits of error of analysis, and must, like those of the salts,
represent actual changes in the composition of the liquids.

The experiments give no reliable data for the determinations of the
absolute increase and decrease of the liquids and their constituents,
so that it is impossible to say with entire certainty whether there was
or was not an actual gain of protein or fats or carbohydrates. It

}

AND SHELL-FISH COMMISSION. 89

would seem extremely probable, however, that the liquids received
and retained small quanties of these materials from the flesh (bodies)

of the animals.

Cuaneaes in THE Composrrion or THE WuoLe Sueti-Conrents, F'LEsn
' AND LiqQurps.

4. Comparing the average percentage composition of the total shell-
contents, before and after floating in the two experiments, it appears

that :
Before. After.

The percentages of Dialysis. Dialysis.
Vice EAL OSCR ROTI, setter Moma) orm Pet Ul es Ui Ney 85/2) tomasial
DMelbcr- trea suospancefell LrOmi yas. Wea sakes ed ob eels 14.8: to 12.9

ARE 5 cig See Reig aN Re ete, SO dd RS OR ee a 100.0 to 100.0
NERO PeMMM EN EN 6820) LOL LOM o \teryeis etme. kits oh Sh Meson. 4 Ns 6:8) tO! Gnoed
atom eunenex trac) PellshrOm: ike coker ee a enone LANG TOMY realte
Canmohyenates-iebc.,telltrom, 5.0.2 Moke eee eee eee AREY HO?) wy
Minimencales atic. (ASE) Kelli rOMM sey meee aot Uy oe it chee Pisuang, evalcle/oues deve DeoeAbO. paleo:

Total water-free substance................. Le ae en ey xen NS 14.8 to 12.9

After so much detail I ought, perhaps, to simply summarize the
results in a few words and close. But one or two brief matters call
for a notice.

If the changes in composition of the oysters in floating were due
to osmose or dialysis alone, we should expect simply a gain of water
and loss of salts (and perhaps of carbohydrates). But the flesh seems
to have lost a little carbohydrates and fats and probably protein also,
along with the salts, while it was absorbing water. A way in which
this may have come about is suggested by my colleague, Prof. H. W.
Conn, who ealls attention to the fact that some mollusks, when irri-
tated produce an extremely abundent secretion of mucus or “slime,”
so much, indeed, as to sometimes render a small quantity of water in
which the animals may be confined, quite sensibly gelatinous. He
suggests that the change to fresh water may, indeed, induce such a
secretion of mucous and perhaps of carbohydrates and fats as well,
which would account for the increase of these substances in the
liquids. The observation of oyster dealers that water always thickens
the natural juices that adhere to the surface of the oyster and makes
it slimy, accords with Prof. Conn’s statement.

If such secretion did take place, the flesh must probably have lost a
little protion during the floating. The estimates of absolute gain and
loss of weight of flesh and ingredients (see detailed accounts of the

12

( i

90 REPORT OF OYSTER INVESTIGATION

experiments) are based upon the assumption that the quantity of
protein was unaltered in floating. If protein was given off, therefore,
the estimates are wrong. But the quantity of protein secreted and
the consequent error must be, at most, very slight. If there is an
error its effect would be to make the quantities of nutrients after
floating appear larger than they really were. In other words, if the
error was corrected it would make the loss of nutritive material in
floating greater than it appears to be in the figures above given. As
explained in the detailed report above referred to. I have assumed

that the changes due to the ordinary processes of metabolism would wil
; ra
be to small too materially affect the results. ch
The experiments might have been so conducted as to decide this »
oD {

question. It would have been necessary to simply take a large number

in each lot before and after floating and be certain that the number,
weight and bulk were the same in the floated and not-floated lot of
each experiment. For instance, we might, in each experiment, care- aS.
fully select two lots of, say a bushel, each, as taken from the beds,
have the number of oysters the same in each bushel as an additional |
assurance that the two lots were alike, float one bushel and weigh and >
analyze both. A few experiments of this sort made under different =
conditions of time, temperature, kind and age of oysters, etc., would |
give reliable and valuable data. Unfortunately the means at my
disposal did not permit so thorough experiments. [am persuaded, fi
however, that the results of such series of trials, if they could be
made — and I wish they might be —would be very similar to those of
the trials here reported.

It is very interesting to note that these processes which we have
been considering in the body of oysters are apparently very similar to .
processes which go on in our own bodies, namely those by which our |
food, after it is digested, finds its way through the walls of the
stomach and other parts of the alimentary canal into the blood, to be
used for nourishment. Physiologists tell us that the passage of the
digested materials through the walls of the canal is in part merely a
physical action, due to osmose, but that it is in part merely dependent
upon a special function of the organs. In like manner the changes
in the composition of the oyster, if the above explanation be correct,
are caused partly by osmose, and partly by special secretive action, fi
the cell walls and outer-coating of the body of the oyster correspond-
ing to the walls of the alimentary canal of the human body. ‘

oy
Ms
eit

\

AND SHELL-FISH COMMISSION. OL

ConcLusion.

The main points presented in this paper may be very briefly

summarized thus:

is

In the floating of oysters for the market, a practice which is very

general and is also used for other shell-fish, the animals are either

taken direct from the beds in salt water and kept for a time in
fresher (brackish) water before opening, or water added to the shell-

contents after they are taken out of the shell.

When thus treated, the body of the animal takes up water and parts
with some of its salts; and small quantities of the nutritive ingredients °
escape at the same time. The oysters thus become more plump and

increase considerably in bulk and weight. But the quantity of nutri-

tive material, so far from increasing, suffers a slight loss.
In the experiments here reported, the increase in bulk and weight
amounted to from one-eighth to one-fifth of the original amounts:

This proportion of increase is about the same as is said to occur in

the ordinary practice of floating or “fattening” for the market.
According to this, five quarts of oysters in their natural condition
would take up water enough in “floating” to increase their bulk to
nearly or quite six quarts, but the six quarts of floated oysters would
contain a trifle less of actual nutrients than the five quarts not floated.

The gain of water and loss of salts is evidently due to osmose.
The more concentrated solution of salts in the body of the animal as
taken from salt water, passes into the more dilute solution (fresher
water) in which it is immersed, while a larger amount of the fresher
water at the same time enters the body. But part of the exchange
and especially that by which other materials, namely fat, carbohy-
drates, protein, etc., are given off in small quantities, is more probably
due to a special secretory action. There is thus a very interesting
parallelism between these processes of secretion and osmose (dialysis)
in the oyster and those in the bodies of higher animals, including
man, by which the digested food is carried through the walls of the
alimentary canal into the blood.

The flavor of oysters is improved by the removal of the salts in
floating, and they are said to bear transportation and to keep better.
When, therefore, the oysterman takes “good fat oysters,” which
“yield five quarts of solid meat to the bushel,” and floats them so that
“they will yield six quarts to the bushel,” and thus has an extra quart
of the largest and highest priced oysters to sell, he offers his custom-
ers no more nutritive material— indeed, a very little less—than he
would have in the five quarts if he had not floated them. But many
people prefer the flavor of the floated oysters, and since they buy them

. '

Q? REPORT OF OYSTER INVESTIGATION

more for the flavor than for the nutriment, doubtless very few custom-

ers would complain if they understood all the facts. And consider-

ing that the practice is very general and the prices are regulated by —

free competition, the watering of oysters by floating in the shell, per-
haps, ought not to be called fraudulent. But rather than pronounce
upon this and other questions suggested by the above considerations
I, however, should prefer to leave them to the association for
discussion. |

In the common practice of preparing oysters for the market by
placing them for a time in brackish or fresh water, called “floating,”

“plumping” or “fattening,” a considerable amount of water passes:

by osmose into the body of the animal, thus increases its size and
weight. At the same time more or less of the solid constituents pass
out, so that instead of a gain there is an actual loss of nutritive
ingredients.

The diagram opposite illustrates the changes found, by experiment,
in two lots of oysters. In (1) are shown the constituents in 100 parts,
by weight of the flesh of oysters before floating. In (2) the composi-
tion of 100 parts of the same after floating, while (3) shows the whole
weight and the weights of the several constituents, after floating, of
the oyster which before floating weighed 100. The protein, fats,
carbohydrates and part of the mineral matters are the nutritive
ingredients.

The remainder of the mineral matters consists of the salts of the
sea-water, which permeate the flesh, and of which part, with a small
amount of the nutrients, escapes in the floating. Thus 100 parts of
the flesh were computed to increase to 120.8 parts in experiment 1,
and to 113.6 parts in experiment 2, but in both cases there was, with
the gain of water, a slight loss, not only of mineral salts (chiefly those
of the sea-water which permeated the flesh), but also of the nutritive
ingredients, fats and carbohydrates. The floating of the oysters is,
therefore, not a process of fattening, but of watering.

AND SHELL-FISH COMMISSION. 93

APPENDIX “C.”
Suevi-Fiso Law or 1887.

CHAPTER 581.
_ An Act to promote and protect the cultivation of shell-fish, within
| the waters of this State, for the appointment of an additional
commissioner of fisheries; to authorize the grant of franchises
for the use of certain lands under water belonging to the State
and to make an appropriation therefor.
PassEp June 16th, 1887; three-fifths being present.
_ The People of the State of New York, represented in Senate and Assembly,
do enact as follows :

Secrion 1. The Commissioner of Fisheries, appointed under chapter
three hundred and nine, laws of eighteen hundred and seventy-nine,
and his successor in office, shall be known as the Shell-Fish Commis-
sioner, and shall finish and complete the survey now being made under
his direction of all the lands under the waters of the State suitable
for use for the planting and cultivation of shell-fish, and shall make a
map thereof as heretofore provided. He shall finish and complete the
survey now being made of all the beds of oysters of natural growth
located in the waters of the State, and such beds of oysters of natural
erowth shall be set apart and preserved, and shall not be deemed to
be included in the lands for which franchises are to be sold under the
provisions of this act. Said commissioner shall ascertain the occu-
pants of all lands claimed to be in the possession or occupation of any
person or persons, and no grant of lands so occupied or possessed
shall be made, except to the actual occupant or possessor thereof;
provided said occupant or possessor, within one year from the passage
of this act, shall make application for, and purchase the same.

§ 2. For the further purposes of this act, the Governor is hereby
authorized to appoint an additional commissioner of fisheries, who
shall be a man of experience in oyster culture, and who shall be a
resipent of Richmond, Queens, Kines or Suffolk counties.

§ 3. Immediately after the passage of this act the Commissioners of
Fisheries shall meet at some place, to be designated by them, in the

_ city of New York, forthe purpose of making such rules and regulations
as shall be deemed necessary as preliminary to hearing and granting
applications for perpetual franchises for the purpose of shell-fish cul-
tivation on the lands under the waters of this State mentioned in sec-
tion one of this act, suitable for planting and cultivation of shell-fish.
After such rules and regulations shall have been agreed upon and for-

Q4 REpPoRT oF OYSTER INVESTIGATION

mulated, the said commissioners of fisheries shall proceed to grant sN
franchise for the purpose of shell-fish cultivation, as hereinafter pro-
vided. But no such franchise shall be granted until one month’s notice —
of the application for a franchise or franchises shall have been given
by posting in a conspicuous place, in the office of the Shell-Fish Com-
missioner, and in the office of the town clerk of the town nearest to the |
lands applied for.

§ 4. No grant shall be made to any person or persons who have not
resided in this State at least one year preceding the date of apple ,
tion, and no grant shall be made to any person, firm or corporation in

excess of two hundred and fifty acres, and no person, firm or corpora-
tion shall be allowed to hold, at any one time, more than two hundred —
and fifty acres. wt

§ 5. When the conditions precedent to the granting of franchises, x
mentioned in the foregoing sections, have been complied with, the
Commissioners of Fisheries are hereby empowered, in the name and
behalf of the people of the State of New York, to grant, by written
instruments under their hands and seals, perpetual franchises for the — ;
purposes of shell-fish cultivation in the lands applied for under the | —
waters of the State, for the consideration of not less than one dollar i
per acre, if the lands are unoccupied or unused, and not less than twenty- i
five cents per acre 1f the lands are in present use. and occupation, and — if
the right to use and occupy said grounds for said purposes shall be | i
and remain in the said grantee, his legal representatives or successors hel
forever; provided only that the said grantee, his legal representatives
or successors shall actually use and occupy the same for the purpose
of shell-fish cultivation, and for no other purpose whatever. Andthe i
moneys received for the sale of such franchises shall be paid forthwith
into the treasury of this State. | (ry

§ 6. The franchises thus granted shall be deemed to be personal |
property, and courts of law and of equity shall have power, authority
and jurisdiction to determine and enforce the rights of persons, firms
or corporations thereto as though such franchises were actually, per- |
sonal property owned and possessed by such persons, firms or cor-

. . é : a
porations, and such franchises may be sold, transferred, assigned or i
conveyed the same as other personal property. Immediately after the .
receipt of the aforesaid instrument of conveyance, the grantee shall Y

at once cause the grounds therein conveyed to be plainly marked. out
by stakes, buoys or monuments, which stakes, buoys or monuments
shall be continued by said grantee his legal representatives or
SUCCESSOLS. , dy

AND SHELL-FISH COMMISSION. 95

- §7. The said commissioners are hereby authorized to appoint and

employ a clerk whose compensation shall not exceed fifteen hundred

dollars per annum, which compensation and the necessary expenses

_ | for carrying out the provisions of this act shall be paid by the Treas-

_ urer upon the warrant of the Comptroller, to the order of the said

commissioners, upon vouchers to be approved by the Comptroller.
The said clerk shall give a bond, to be approved by the Comptroller,
in the penal sum of five thousand dollars, for the faithful performance
of his duties.

§ 8. The provisions of this act shall not be deemed to limit or inter-
fere with the powers of the Commissioners of the Land Office, to
grant to owners of uplands adjacent to such fisheries any of the lands
under the waters of this State as is now provided by law. But in case
any grant shall be made by the Commissioners of the Land Office of
any land actually occupied and in use under the provisions of this act
for the cultivation of shell-fish, such grant by said Commissioners of
the Land Office shall be subject to the right of the occupant to occupy
such grounds for two years thereafter, for the cultivation and removal
of the shell-fish there planted.

§.9. This act shall not apply to nor be held to effect in any way

- lands under water owned, controlled or claimed under colonial patents
or legislative grants by any town or towns, person or persons, in the
counties of Suffolk, Queens, Kings and Richmond; lands under the
waters of Gardiner’s and Peconic bays, ceded by the State to the
county of Suffolk, pursuant to chapter three hundred and eighty-five
of the laws of eighteen hundred and eighty-five, lands under water in
Jamaica bay, lands in the jurisdiction of the towns of Hempstead and
Jamaica or in the county of Westchester.

§ 10. The sum of three thousand dollars, or so much thereof as may
be necessary, is hereby appropriated out of any moneys in the treasury
not otherwise appropriated, payable by the Treasurer on the warrant

_of the Comptroller to the order of the said commissioners for carrying
out the provisions of this act, upon vouchers to be approved by the
Comptroller.

§ 11. This act shall take effect immediately.

O6 RerPorT or OYSTER INVESTIGATION
’

APPENDIX “D.”

Law Crearinc Orrice or Oyster Prorecror.
CHAPTER 300.
Aw Act for the protection of the natural oyster beds located in the
waters of the State of New York.
Passep May 10, 1886; three-fifths being present.
The People of the State of New York, pel eae in Senate and
Assembly, do enact as follows :

Secrion 1. It shall not be lawful for any person or persons, corpo-
ration or corporations, to place, or cause to be placed, in any manner
whatsoever, in any waters within the jurisdiction of the State, any

sludge acid or other refuse matter, resulting from the manufacture,

or process of manufacture, or treatment of crude or refined material
from any oil refinery or oil works, any sugar refinery or sugar works,

or from any gas house, or building or buildings used for the making |

of gas, or to deposit in said waters any substance injurious to oyster
culture, provided, however, that nothing in this section shall be held
to apply to any refuse from the manufacture or handling of crude or
refined oil and guano made from menhaden or other oil-bearing fish.

§ 2. It shall not be lawful to throw or cause to be thrown from any

boat, secow or vessel whatsoever, into the waters of Long Island sound

or into the bays and harbors opening into the same, west of a line
drawn from Eaton’s Neck, due north to the boundary line between
New York State, and the State of Connecticut, any cinders, ashes,
refuse or garbage.

§ 8. Any person or corporations violating the provisions of either
of the foregoing sections of this act shall be adjudged guilty of a
misdemeanor. ‘

§ 4. Provides for the appointment of an officer to be called the
State oyster protector, whose duty it shall be to enforce the pro-
visions of this act, under the direction of Mr. Eugene G. Blackford,
Commissioner of Fisheries, in charge of oyster investigation.

§ 5. This act shall take effect immediately.

Se ok a

an = -

aaa ,. s we a a
SOE a, I Pa ee ee

s + ’
AND SHELL-FISH COMMISSION. Q7

APPENDIX “E.”
Rures oF THE ComMIssIONERS OF FISHERIES.

In Relation to Granting of Franchises in Lands Under Water for the
Purpose of Shell-Fish Cultivation, Adopted September 5, 1887.

First. The commissioners will meet on the first Monday of each
month at the office of the commission in the city of New York, for the
purpose of hearing and granting applications for franchises.

Second. Applications for franchises will be recived by the clerk of
the commissioners at any time, and the date of the reception will be
indorsed at once upon the application.

Third. Printed forms of application will be furnished by the clerk
of the commission.

Fourth. No grant of land will be made in excess of two hundred
and fifty acres.

Fifth. The terms “occupation and use” will be held to mean, in the
opinion of the commissioners, at least one year’s actual occupation |
and use in planting and cultivating shell-fish.

Sixth. Beds of oysters of natural growth will be held to mean per-
manent beds, not sporadic beds, of oysters growing naturally in
sufficient quantities to be worked profitably.

Seventh. In making applications, applicants must state on oath,
that they believe that the grounds applied for are not already desig-
nated as natural beds, or occupied, unless by applicant. That the
applicant wishes them for the purpose of cultivating shell-fish, and
that the applicant is a resident of the State, and has been for at least
one year next preceding date of application.

Eighth. Applicants must describe in detail the lands eae for,
giving their location, number of acres wanted, etc.

Ninth. The grants of lands will be made as nearly as possible in
accordance with the description given in the applications, but the
commissioners will not grant lands bounded by other than by north
and east lines except in cases where the shore lines prevent, and in
special cases.

Tenth. Long Island sound will be divided into townships, sections
and lots.

Eleventh. When an application has been made, the@commissioners
will cause the engineer to designate the vacant sections or lots nearest
and incuding if possible the plot described, up to the limit of the land
to be granted in each case. If no objection arises, the lands so desig-

13

98 REPORT OF OYSTER INVESTIGATION ; aa

nated will be granted and franchises issued upon payment tothe clerk |
of the commissioners, of the proper fees and charges. oe

Twelfth. The lands applied for, if granted, will be buoyed or staked
out under the direction of the engineer, who will place the owner at

each of his respective corners and show him where to drop his buoys
or plant his stakes, but in all cases the buoys, ground-tackle and
stakes shall be supplied and furnished by the grantee or owner of the
franchises. ;

Thirteenth. After the franchise has been granted the owner will be
required to keep the corners of his property distinctly staked or |
buoyed in accordance with the law; and each corner stake or buoy
shall have stamped or otherwise permanently marked upon it a par-
ticular number, which number will be furnished by the engineer. ~

Fourteenth. Records of the position of each stake or buoy at the
several corners of the lands granted by the commissioners are on file
at this office, and in the event of the loss of any of these stakes or —
buoys, the owners can have them re-set upon application, and the pay-
ment of the actual expenses of re-setting.

Fifteenth. The charge for surveying shall be twenty-five one per
acre, with ten per cent additional for every corner in excess of four in
any one lot, provided no lot shall be surveyed for less than one dollar.

Sixteenth. Franchises may be sold, transferred, leased or assigned,
but no person, firm or corporation will be allowed to hold in excess a
of 250 acres. ; f

Seventeenth. All transfers of franchises must be recorded at the ey
office of the commissioners, and a transfer fee of fifty cents will be
charged.

Eighteenth. No franchise will be granted until one month’s notice
of the application for such franchise shall have been given by
posting in a conspicuous place in the office of the Shell-Fish Commis-
sioner, and in the oftice of the town clerk of the town nearest the
lands applied for.

Ninteenth. The franchises thus granted shall be deemed to be per-
sonal property, and courts of law and of equity shall have power and
jurisdiction thereto as though such franchises were actually personal
property.

Twentieth. For the purpose of hearing and granting applications for
franchises in l#nds under water, three commissioners shall constitute

Se ae ED IE. ee

a quorum of the Board.

Twenty-first. The clerk shall give a bond in the penal sum of $5,000
for the faithful performance of his duties,and the prompt payment by
him to the State treasury of all moneys received by him for the >
sale of franchises.

.

¥

AND SHELL-FISH COMMISSION. g9

Twenty-second. The accounts of the clerk will be audited at each

monthly meeting of the commission, by a committee to be appointed

-

by the president of the cemmission.
Twenty-third. No grant of lands in present occupation and use shall

be made except to the actual occupant and owner thereof, provided
said occupant or possessor, within one year from June 16, 1887, shall

make application for and purchase the same.

Twenty-fourth. All disputes as to boundary lines will be referred to
the engineer, and the decision of the engineer, if agreed to by the
commissioners, will be final.

Twenty-fifth. Whenever any grant of land so made shall fail to be

_ oceupied in good faith for the cultivation of shell-fish by the grantee
_ thereof within two years after the date of said grant, the land so

granted shall revert to the State.

Twenty-sixth. All franchises, except where the land has been in
occupation or cultivation, shall be disposed of at public auction to
the highest responsible bidder, after two weeks notice of the proposed
sale to be posted in the office of the commissioners and to be published

once in each week for two weeks in a newspaper published in the

county where the lands lie.

AMENDMENT TO Ruues 26.

One month’s public notice shall be given by posting in the office of
the commissioners in the city of New York, and by advertisement in
two newspapers, each published in the county where the lands to be
disposed of shall be situated, that on a day to be stated in such notice
and within one week from the date of the last publication thereof,
sealed bids will be received for grants to be specified by their survey
number.

On a day to be also stated in such notice, all the bids shall be
opened by the commissioners, at a meeting of the Board to be held
for that purpose. The opening of the bids may be postponed, and in
case of a failure to have a quorum of the commission present, shall lie
over until the next meeting.

_ No bid for a sum of less than one dollar per acre for such lands
shall be considered, and the Board shall have discretion to accept
such bids as they shall deem for the best public interest, and to reject

any and all bids that they shall not deem it good policy to accept.

Franchises in conformity to these conditions may then be issued in
the manner provided by law. 'The vote on each proposed grant shall
be taken by yeas and nays, which shall be entered upon the journal,
and the affirmative vote of a majority of all the members of the com-
mission shall be necessary to each grant.

100 REPORT OF OYSTER INVESTIGATION ©

\
Twenty-seventh. The commissioners reserve the right to reject any

and all bids.

Twenty-eighth. All objections to the granting of franchises shall be
filed with the clerk, and notices of hearing before the commission
shall be given to applicants and objectors.

Twenty-ninth. These regulations may be amended only at a regular
meeting of the commission after notices in writing to all the commis-
sioners of the proposed amendment.

APPENDIX “F.”
Form oF APPLICATION.
To the Commissioners of Fisheries of the State of New York:

Phe: application sors. ci iavnsd see , a resident of the town
DL cea lata Uke kes coal in theicqunty Of": /7 sta and State
of New York, respectfully shows; that he has resided in said State
more than one year next preceding the date of this application; that
the grounds herein described are not now natural oyster beds; and
have not been designated according to the provisions of the act here-
inafter mentioned as natural oyster beds; that he wishes and intends
to use said grounds for planting and cultivating shell-fish; that he
does not own a franchise for oyster cultivation directly or indirectly
or indirectly on any grounds under water which with that applied for
will exceed 250 acres.

That he has been in the actual occupation and use of said lands in
planting and cultivating shell-fish for at least one year before the date
_ of this application.

He therefore respectfully requests that said commissioners, pursuant
to an act entitled “An act to promote the cultivation of shell-fish,”
passed by the Legislature of New York, June 16, 1887, will grant him,
in the name and behalf of the State of New York, a perpetual franchise
for planting and cultivating shell-fish, in .................. acres of
ground, located under the waters of the State, in the town of
ae ee ..-, In the State aforesaid, which grounds are more
particularly bounded and described as follows, to wit:

eee ew 6 oe 0 te 8 a 0 tt et fe te © se © 0 0) = 0 0 © © 06) 0 eo wieiiel.e oe) me, © 0 = 0) 00 0 0 el at ee) 6 istubenleme lene

© 2 0 0) we 610 [@ 0) 0 0 00 0, 0) 8 ele 4) 60. © 10 ee, (oe 0 6 0 eieite.c «.elelle gree oe ¢ lel'e o 'e\\e) «fo ajo emmenmneal lene

JB: \rete aes | onan WOM j N. ¥., Tisiy. jaca day OL. tstaer A. D. 188..
Sworn to before me this ...... f
CE at) A Pere AC et Pr 188...

eos 0 le perlinilc ¥ Ye 10) 0/60 (6 0) 0:6 je je @ebie 0 08) @ {sip

Applicant.

ee eee en ee ae ge

4

4

a

ae a
ee ee

ws eS ee ees

Le toed -

AND SHELL-LISH COMMISSION. 101

APPENDIX “G.”

Novice.
Moticeismereby Caven that. 3. Ask eg eos ee , of the town
CER apres ., N. Y., has made application to the Commissioners of

- Fisheries, State of New York, for a perpetual franchise in and to .
acres of lands under the waters of the State, located and described as
follows:

RGR w anata! = tn, ufo jieviniiey s)\s je ee) o.(elie) wi’s jefe ja 4 6 30,0) vine es Peiemeth-fi-tia leuieitsy ot ‘einiieialie tgs" io, teyeye' alia!
Wneblenday../.. f. eve k 2 , the Commissioners of Fisheries will
meet at their office, .... ........ , New York city, for the purpose of

hearing and granting applications for perpetual franchises, and any
objections to the granting of the above mentioned application wil
then be heard. :

By order of
THE BOARD OF COMMISSIONERS OF FISHERIES.

APPENDIX “H.”

AFFIDAVIT oF PostTrina.

MOREE RIAN. ope a ok Fe id's 2 tie

8s
SPALL ON SRE ERR ee
ele a ook) 2)5 ae aa eos oe being duly sworn, deposes and says,
that on the.......... Gavaofsp 2 hohe 188.., he posted the notice of the
TUL a ICES I SEA AIL He ag ea el Rae ne Pa ee a
Ct 9 A Mt AAU an NAR ARLE a a

to the Commissioners of Fisheries, State of New York, for franchises
in lands under the waters of the State, in the office of the Shell-fish
Commissioner, and in the office of the town clerk of the town nearest
the lands applied for, as required by law.

WOE MOTOS sf. 5... 5. Caryn Me etl iss 188...

1 @118 0) 19) 0. 6.( 0, '@ e,\0)8 6) OS .0,.6) 6 6 ta wae

; : ht
\ , ure
102 REPORT oF OYSTER INVESTIGATION i
APPENDIX “1.”
SHeLuL-Fise Commissioner’s CErtiricate. Hs
NEw YORK) [0.0 a0: 0), eet ae
To the Commissioners of Fisheries, State of New York: |
GeEnTLEMEN.— I hereby certify that .......... Vite YL ois thew

occupant of the lots described in the application attached, and that
the land applied for is not natural growth oyster land and has not
been designated by me as such.

Shell-Fish Commissioner.
' ;
APPENDIX i¢1e* .: 4
ENNGINEER’s CERTIFICATE. > q
Naw YORK; \.. f24).[ susaaes. ei SOBEL eM ;
To the Commissioners of Fisheries, State of New York:
GerntLemeN.—I hereby certify that the lands described in sections a
1, 2, 3, 4 and 5, in the attached application (No. ..... - +) Ota 4
Reta n eichote Met nants Cecis pn uuAle ce OE SH aces nepal he oy Hite tS ee Aha
do not aggregate, together with the oyster lands already granted =
applicant, more than two hundred and fifty acres.
Remarks :
Stee hee ot Mela lade ctl alcie's cia elogh DblaE bbe e msategahe pce tl tape ore, ithe anh N20) nee \
4. ge ANS Chad vlads, kit att as oe een p
Engineer.

APPENDIX “TL.”
Cierk’s CERTIFICATE.
To the Commissioners of Fisheries, State of New York: |
GerntLeMEN.— I hereby certify, that no objections have been received
tothe, granting of theapplication, of... nce ok

Ee ee ag LS ee Se Se Se

AND SHELL-FIsSH COMMISSION. 1038

APPENDIX “M.”

INDORSEMENT.
/ Application No. ......
“OVE TIgMa 1 Geiroy ol hy Cea) 1 iy Fae tao ole LSE A PAU All RS ECE OS oe aE
UA CG I StS edt AO OO Re Par Mae de Mn saline Pcie hes Je Acs e ue tacial ML NL
ene ACTOS ADU GTON: RM fle cw fers, vin Seatela sina 4) 2121 0)% WUhas iaxere 2 els
OO EET RCG IE ACT RS one BE ae OO AP gM
Notice, when posted.
Shell-Fish Commissioner’s office...../.......... Fel veto Wi
Mowmeclenkis: OLS 2 sikret otaiorss, eae toe jl Roto B
OTE ge. eB STE SHRI 26 INC Ne a RR BA DAN PERT
Benen of shell-Wish, Commissioner. .:-.002 . is. . Fe ej ines 2 eed
MINCE CHUUIOGD te, 1.0. eo yi le age aye 0 HH a as Sralplai ed's «She aes
Steer reat SUM RCLOIsK A Mantas aiet's cyors WW ae al Aofe boat ysl iste ewe s/s) apie oi0'ni ete ehal
APPENDIX “N.”
Form or FRancuise.
UATE SMEG ATE A Sic t GEEK Nia ase Omak, Ally FoNG. CP et eno aitila' ech ol es, ploy esp nne Spock a

sate ties \ette aivallic: at ately efteice\lels, (nef Ae) 0 4) eFeieyieilete e, oie) ee), e)'s\:s | © @,.0,\0) 1a) :6,\0/ ele ove) (6 e]°e: ei) 6} elie) apie

resident of the State of New York, ha , pursuant to an act entitled
«An Act to promote and protect the cultivation of shell-fish, etc.”
passed by the Legislature June 16, 1887, made application to the
Commissioners of Fisheries of the State of New York for a grant of a
perpetual franchise for planting and cultivating shell-fish in the
grounds hereinafter bounded and described, wherein he represent
that he ha resided in the State of New York more than one year next
preceding the date of said application ; that the said grounds are not
natural oyster beds, and have not been set apart, reserved or desig-
nated, according to the provisions of the said act, as natural oyster
beds; and that the said lands have been in actual occapation and use
in planting and cultivating shell-fish for at least one year before the
date of application, that he wish andintend to use said grounds
for planting and cultivating shell-fish, which application is dated the
Ded ah, PE Re Cay OL yaaa ou ays. Aa 885 ys and was

104 Reporr or Oysver INVESTIGATION : Werke.
filed with the clerk of said commissioners onthe ......... Fae day (i) i
OD Mr net rey wer aa A. D., 188.., stating the name and residence of

7
*

said applicant and the location, area and description of the erounds
applied for, and was posted in a conspicuous place in the office of the
Shell Commissioner, and also in the office of the town clerk of the
town nearest to the lands applied for, and all the other rules and
regulations of the Fishery Commission, made in pursuance of the
aboved mentioned act have been fully complied with; and , ali

Wuerras, No valid objections having been made thereto, and the
area of said grounds not being, in the opinion of the commissioners,
of unreasonable extent, the said grounds having been surveyed,

nie ong 7) eee

ea a

located and delineated on the map of the commissioners; the actual 3
cost of surveying and mapping said grounds amounted to........... ;
dollars and the price of said grounds at .......:......1 4: per acre,
amounts bOs! War. Chat, eye el dollars, having been paid by said 7
applicant, to the commissioners for the benefit of the State of New
York; now, therefore, wg

Kwow atu Men sy truest Presents, That the State of New York; i
acting by and through the Commissioners of Fisheries, in considera- 4
tion of the premises and especially for the sum last above-mentioned, — :
duly received from said applicant, hath given and granted, and by ‘i
these presents doth give and grant unto the said applicant ...... , and
to .... legal representatives forever, a perpetual franchise for the 4
purposes of shell-fish cultivation in the lands applied for under the ;.
waters of this. State, consisting, of 6 21)..)5. 50. c)ia2. de acres, bounded .
and described as follows, that is to say: fol

2 one (08) e aeie aye 60 Tee ye a) 6 ete veo far%eHo! avelwiio ef0,\et oe ere).c s els '¢heha 19) eset e afiete ne iis] «se onerene f
Ire at di Sette tS ee UTE IIE Me rh kV RULAEY S500, Se A '

To havé and to hold the same unto thesaid grantee and........ legal
representatives or successors, forever; provided, that said grantee shall
at once cause the said grounds to be plainly marked by stakes, bouys, s
ranges or monuments, which stakes, bouys, ranges or monuments shall ;
be continued by the said grantee and ....... '. legal representatives; a
and provided further, that the grantee or holder of said grounds— F
shall actually use and occupy the same for the purposes named in good 3

faith and for no other purpose, and that this grand is accepted by said
grantee subject to all the provisions of the act aforesaid; and pro-
vided further, that the said grantee does not now and shall not in
future acquire more than 250 acres of land for shell-fish cultivation.
And it is stipulated, conditioned and agreed that if the grantee herein
shall cease to actually use and occupy the premises hereby granted for
shell-fish cultivation, or shall use them for any other purpose what-

&
AND SHELL-FISH COMMISSION. 105

ever; or now owns or shall hereafter acquire lands under the act
aforesaid, which together with the lands hereby granted, shall be in
excess of 250 acres, or shall have been guilty of any misrepresentation
in the acquisition of this grant, then this grant shall be void, and the
lands herein described shall forthwith revert to the State of New
York. In case any dispute as to the boundaries of the land hereby
granted shall arise, it shall be determined by the engineer of the
Fishery Commission.

Ix Witness Wuerreor, the Commissioners of Fisheries, in behalf of
the State of New York, by virtue of the authority vested in them by
by said act, have hereto set their hands and seals this .......... day
(ORs po aL AD. AVS8iss 2.

m) (@! ‘ee (ate = as letie! © (Ole ue Ke 05014) 10? 0) 0),s @) 0.0 0: 1916

Grant of shell-fish franchise to ............... Ydated ens ibae see 5
Mase Recorded :.)...')... ALSO Ae DOO: suas SPRL OW, Rae :
TTT APOC REO WIN Ola nara Breede Weep iie bs Ayden Sete eha: bikie ee uaeaeen oles easy

APPENDIX “0.”

ASSIGNMENT.

Know aut MEN sy THESE Presents, That of the town of ........... h
Coieby: OF ).5/5)4).' a. and State of New York, in consideration of the sum
MMe IN: = Sleus!s 4 » dollars received to ............ full satisfaction
ha.... sold, assigned and conveyed, and by these presents..........
Bors sell, assion, and) CONVEY )'tO! f. 0! fei. de ee ~.. of the
OTINO RM lice \. «c's and State of New York, all such right, title and
ATIBELONL AS... .).)... 2". have or ought to have in and to the perpetual

franchise for planting and cultivating shell-fish in the following
described grounds, to wit :

RiUnialimiilele is \4. ee) se 1.0) .0) ofc) a: a) e) lal ice oa (0) € (0\\e 0, ef f6, 010) jolie .0j0/ lege) ee ele © 0\e\ 6 ele eas ehe ag) 6 ie) ef 0) le

SRemeelelle cle eo al aife'le is \/ 6) es, (0). © ele se 0) © 10, 1c (ee fej" se os @ sfc, e\.010; 6 (6 e \0: eee 0} @ 0.6 je 0,0) ee 040 06

being the’ same franchise granted to ...............5.682.5. of the
LOWEN OY sh ef ss Bie wiiine, Mar MTL ENCORE OL mr pet willy ole’ sian and
State of New York, by the Commissioners of Fisheries of New York
by grant dated the ............ Gay DE Haw Ne Mie She AAD bal Koto tiaee

and recorded in the office of the Commissioners of Fisheries aforesaid,
POOKY eho Sa. Pg OEE Sa 2 aes UN es To have and to hold the same
unto the said assignee and ............ legal representatives forever,
subject nevertheless to all the conditions, reservations, stipulations
and provisions in said grant of said commissioners contained and also

14

106 OvysveR INVESTIGATION AND SHELL-FISH COMMISSION.

of the act entitled, “An act to promote and protect the cultivation of
shell-fish, ete.,” passed by the Legislature of the State of New York,
June 16, 1887, and that the franchise shall be forfeited if more than
250 acres are held at one time.

In witness whereof,.°.......... have hereunto set.......... hand
aNOvVsed hihi Js chs eit a.e day Of iG aes ote. | A, D., L88ax

Wiig! 0 0 fo ee) 4c of wtp! os) a'd eye e) 6) c ets. jae he ie-*e 6

STATE OF NEW YORK, oie

County OF ss stam el
Ort hS. BoB ise 2 aces GOEL. 58 oti ecm: are ah teem } LS eee
personally appeared Pefore Mes; oi ss. 5 oo) < Re einen eevee he aielehe mae

to be known to be the person described in and who executed the
foregoing statement and acknowledged that he executed the same.

fIindorsed].: Assignment.........6....4.. tO... 6s. >. Se
Aated osteo tars , 1S... Whecordéd.,...4- 2242: , 18, .:,:31n booki: ase ;
ORCA 7 hen 4 ae

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