Abstract
1. Olympia oysters, kept throughout the winter in Milford Harbor, showed 100 per cent mortality.2. The mortality of these oysters increased progressively as the temperature at which they were kept was progressively decreased.3. Death usually occurred after a month or more of exposure to low temperatures.4. Mortality did not appear to be due to tissue starvation, since many of the dying oysters still contained a good reserve of glycogen.5. Although our breeding stock was selected, each year, after the least resistant oysters had already succumbed, Olympia oysters, even after five generations at Milford, had still not become acclimated to our prolonged period of low temperatures.
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