226 THE GREAT BARRIER REEE. 



The food of Beche-de-mer consists chiefly of the microscopic calcareous-shelled animals known 

 as Foraminifera, which are swallowed in combination with a large percentage of sand and broken 

 fragments of shells and corals. The process of feeding, as observed by the author in a large 

 number of varieties, is in all cases identical, and somewhat remarkable. The tufted, moplike, 

 tentacles are one by one swept over the surface of the ground, or reef, upon which the animal is 

 feeding, and in corresponding order they are recurved towards the mouth, and thrust with the 

 adherent food-matter down the creature's throat ; in reverse order they are extended to annex 

 more pabulum. The largest-sized commercial Beche-de-mer obtained from Queensland waters is 

 the ordinary "prickly-fish" or "prickly-red," Stichopiis varicgatns, which, in its fully-extended 

 state, may measure four feet or more in length, with an accompanying diameter of four or five 

 inches. Eighteen inches is the more ordinary extended length of black, red, and teat-fish. In 

 all instances these organisms are capable of contracting to about one-half of their extended 

 length, the body under contraction becoming, of course, thicker. 



The process by which Beche-de-mer is prepared for the market, in Queensland, is as follows: 

 The "fish" are first collected in sacks by wading or diving off the reefs during the low 

 spring-tides. They are then, immediately on their arrival at the depot or curing-station, placed in 

 large iron caldrons, and boiled for twenty minutes. They are next taken out ; split up longitudinally 

 with a long, sharp-pointed knife ; gutted ; and exposed on the ground in the sun until the greater 

 portion of the moisture has evaporated. The largest specimens, such as prickly and teat- 

 fish, are frequently spread open, so as to dry more readily, with small transversly-inserted 

 wooden splints. The greater amount of moisture having been got rid of, the fish are transferred 

 to the smoke-house. This is usually composed of corrugated iron, lo feet or 12 feet high, 

 and fitted, in its upper half, with two or three tiers of wire netting, upon which the Beche-de-mer 

 are laid. The wood most in favour for the smoking process is that of the red mangrove, 

 Rhizophora mucronata. Twenty-four hours is the usual period for which Beche-de-mer are 

 left in the smoke-house. "By the end of that time they have for the most part shrunk to 

 a length of six inches or less, and in aspect they may be likened to charred sausages. 

 They are then ready for bagging up and despatch to the nearest market. 



An essential matter that demands the most careful attention of those engaged in the 

 Beche-de-mer fishery is the maintenance of the cured fish in a thoroughly dry condition. The 

 prepared produce readily absorbs moisture ; should it get wet, or have been insufficiently cured, 

 it has a tendency to dissolve into a tenacious, glue-like, mass of the most repulsive aspect and 

 abominable odour. Properly cured and maintained in a first-class condition, the dried animals 

 (to use a trade expression) should rattle like walnuts in their bags. To insure their delivery 

 in the Hong Kong market in the same prime condition, the precaution is sometimes taken of 

 transporting them in tin-lined cases. 



The fishery for Beche-de-mer is carried on chiefly by means of small luggers of five or 



