PBEFARATION FOR MARKET. 123 



-diving is much the same as we have described i-H the coral- 

 fishing. The diver, who goes head-foremost into the water, 

 takes with him a trianguhir-shaped stone, to which a strong 

 line is attached to assist him in his descent, and direct him 

 like a rudder to any particular spot. On reaching the bot- 

 tom, the diver tears off a number of sponges, which adhere 

 in masses to rocks and stones, sometimes to large shells, and 

 are either round, flat, or hollow like a funnel ; and then, 

 pulling a line, he is drawn up, with the sponges in his arms, 

 by the rowers. An experienced diver will make from eight 

 to ten dives during the day. The proceeds of the fishery 

 are divided into shares, the divers receiving a whole share, 

 and the rowers two-thirds of a share. Formerly the divers 

 used to sell their sponges by weight, to increase which they 

 put sand into them, a practice still continued, though now 

 sold, by quantity. 



The best quality is brought from the Agean Sea. At day- 

 light, in the summer time, when the weather is pleasant — for 

 it requires smooth water — the boats will leave the shore 

 -and proceed to where the water is of suitable depth. The 

 divers then descend as before described. After being busy 

 thus until mid-day, they return to some of those pleasant 

 little nooks which abound in this locality to prepare what 

 they have gathered ready for the market. This is done by 

 pressing out the soft part of the animal. Then they beat 

 and trample the animal until no life is left, after which 

 process the remainder is bleached out by the sun. The 

 skeleton part is thoroughly washed and otherwise treated 

 until it is quite clean, and grows to be a dull yellow color; 

 it is then packed in bags, and shipped to various parts of 

 the world. 



The sponge, in its natural state, would not be recognized 

 as that we are accustomed to use daily. In its primitive 

 condition it is covered with a thin dark skin, inside of which 

 there is a liquid like milk, and of the same consistency. If 



