OYSTER INDUSTRY AT THE BLUFF.

Otago Witness, Issue 2967, 25 January 1911, Page 87

OYSTER INDUSTRY AT THE BLUFF.

By Kia Qua.

I have selected this because it may interest manv, and also it is an industry worth hundreds of pounds yearly to the Bluff Oystering is carried on eight months out' of the year, the season commencing on February 1 and closing on September 30. Haying had one y oai s experience, I can claim to know a httle, so I will toll you the ins and outs ot the game. For weeks before the Ist of February, the different oystexmon are busily engaged preparing their cutters for sea. The Scot at present is made up of three small steamers or trawlers, ana about nine cutters. The cutters are fitted up with oil engines, which, in calm weather, they use to- steam; they are also- used when on the oyster beds for heaving up *ho oyster dredge. All being ready, a start is made, this taking place on board a cutter. The anchor is weighed, sails set,

' tho engine set going : and off it« ylide cut of the harbour at 4 a.m. There lA> ing little wind, a slow passage is made. The oyster beds are not reached until 9 a.m. Having taken tho bearings, we partly lower the sails, the dredge is thrown over, and we steadily drift down the bed with tho tide. Tho winch being set in gear, all is ready to heave up the dredge. On reaching the bulwarks you seize tho rops, whilst others tip the contents of the dredge on deck. What :« the catch? Why. oysters, shells of all descriptions, sea-horses, etc. The dredge being empty, it is thrown over again, then tho principal and tiresome work of oulching begins by separating the oysters from the rest. They arc put into boxes, which have- a holding capacity of so many dozen. When filled they are tipped out on deck clear of all the rest. Tho dredge being ready again, we heave up, not having time to finish culching the balance of the first dredge. Again and again this is repeated, until the end of the bed comes in sight. The sails are made tight, and away we go to the top of the bed, to drift down again. After having secured a good catch sails arc set, and away wo set for the Bluff. Wo fetch Bluff Hill in a steady breeze. The culching not being yet done, wo lay to until all is clear, then we sail up the harbour alongside tho wharf, where we shovel all the oysters on to the bed, made specially to keep them until they are bagged up and shipped away. Monday is the principal day of shipping oysters, both tike Melbourne and Sydney boats being in. The oysters after being bagged up, are put into a big punt, which is towed down to the mam wharf by a launch; from there they are put on to trucks and then taken aboard the steamers. Bags of oysters are very trying things to carry; the oysters, are wet, and cut one's back, and to make matters worse, on these boats the space kept for theim is generally a very difficult place to carry to. Anyway they are stowed away, and that is the end of them as far as we are concerned. This trip has been a fine one, and only the best side has been shown: but what of rough weather, when we can only get two dredges full, and then have to clear out, net even being able to fetch the Bluft, but having to lis to in some out-of-way place until tho weather takes up! Then, again, place yourself on a cutter culching, a cold" easterly wind blowing, some frosty morning, the tips of your fingers all cut, and your hands numb. Again, you anchor in a small harbour, thinking you can sleep soundly until daybreak, but, behold! the wind sweeps round, and your cutter drags its anchor; you: have to' get up. heavo up your anchor, and clear out and try to find shelter somewhere else. These are some of the hardships which occur, but none can understand it, unless bo goes through these experiences himself. Cutters have been, known to go out and; get a. bis- catch, and on turning for home have run "into a gale and heaw sea, and have had to throw overboard three parts of their catch- Now,. I have not mentioned the best part of oystering. Do you know what it. is ? ' It is when you have a mco plate of oysters, a shell of vinegar, a touch of pepper, and some nice bread and butter in front of you that you. forget your troubles: tihere is nothing wrong with oysters then! lam not a big- oystereater, but there is one man here (no doubt yon have heard of him) wno can eat 27 dozen!