INTRODUCTION. 51 



table productions growing on the shoals near the mainland 

 and the islands. During the winter months they are more 

 frequently met with at sea, or outside the large bays. Their 

 feeding grounds vary from four to ten feet at high water. 



" Harpooning is at present the only mode of procuring the 

 Dugong. The aborigines are very expert in the use of the 

 instrument, and the quickness of their sight renders them 

 superior to Europeans for such service ; but the loss of time, 

 and consequent expense, owing to the unsettled habits of 

 the natives, and at times the rufllcd state of the water, have 

 prevented its capture being entered upon as a business. A 

 few years ago a party commenced setting nets on the shonls 

 frequented by the Dugong, and for a time they answered the 

 purpose ; but the men engaged got careless, the nets were 

 torn and destroyed by sharks and porpesses, and the affair 

 fell to the ground. 



" The oil, owing to its medicinal qualities, is in consider- 

 able demand, and very many persons have derived consider- 

 able benefit from its use ; it is preferred to cod-liver oil, as 

 being less disagreeable to the palate and more easily retained 

 in the stomach. It is white and almost tasteless, and is 

 occasionally used for frying fish. The quantity varies, ac- 

 cording to the condition of the animal, from three to ten 

 gallons. The meat is very good, is in flavour between beef 

 and jjork, and when salted is nmch like bacon. 



" llie head, back, sides, and tail are dark broccoli-brown ; 

 the belly and under part of the flippers light broccoli-brown, 

 according; to Werner's Nomenclature of Colours." 



