ges, and squirting
out a stream of salt water when pressed. But despite their disgusting
appearance, they are a most valuable cargo, from the high price they
fetch in the Chinese market, where they are a much-esteemed delicacy.
The vessel that goes in quest of 'beche-de-mer' takes several expert
divers--usually Kanakas, or South Sea Islanders--and having arrived at
the ground they propose fishing, a sort of head-quarters is established
on some convenient island, where vegetables are planted, to stave off
the scurvy that would otherwise soon attack the adventurers. This done
the little vessel proceeds to the edge of the reef, and begins work in
earnest.
The sea-slug is found buried amidst the triturated sand, worn away by
the constant play of the waves, and only the experienced and keen-eyed
Kanakas can detect its whereabouts, by the fitful waving of the long
feathery tentacles surrounding the mouth of the fish, which immerses
its body in the sand. The vessel being anchored, her boat is got out,
and pulled to the smooth water within the reef, the divers keeping a
keen scrutiny on the milk-white floor for any indication of their prey.
Suddenly, the man in the bows holds up his hand, as a sign to desist
from pulling. He drops quietly into the clear water, and the length of
time that elapses before his black head reappears, is enough to make a
bystander nervous. Often the diver has to encounter his dread enemy
the shark, and if cool and collected, generally comes off victorious in
the contest. The South Sea Islanders have a thorough knowledge of the
habits of this salt-water pirate, and know that by keeping underneath
him, they cannot be touched, and they will fearlessly stab the intruder
with their knives, and avail themselves of his momentary departure to
regain the boat. I have known one instance of a native jumping into
the water to distract the attention of a shark that was swimming guard
over his friend, and both escaped unhurt; but still, despite their
utmost skill, accidents do often occur. In shallow water the
'beche-de-mer' is caught with a five-pronged instrument, resembling an
eel-spear. The animals are split open, boiled, pressed flat, and dried
in the sun, and after a sufficient number have been taken, they are
carried to the island rendezvous and there smoked with dry wood, which
last process converts the slug into genuine 'beche-de-mer', fit for the
market, and for the palates of Celestial epicure
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