534 EXTINCT AND VANISHING MAMMALS 



by Europeans in hunting dugongs may do so. He especially 

 points out that "their increasing scarceness, defencelessness, 

 and slow rate of breeding render it essential that the protection 

 at present afforded them should be extended for all time and 

 rigorously enforced." 



The dugong is presumably altogether a vegetarian, browsing 

 on certain marine plants that grow in shallow depths. In 

 eastern Australian waters, stomach examinations by Drexler 

 disclosed two species identified as a Halophila and a species 

 of eel-grass (Posidonia). Hirasaka (1932) states that the 

 stomach of the one reported killed in Formosa in 1931 was said 

 to contain "quantities of marine algae and crabs," but the 

 account was obtained at secondhand and one may doubt if the 

 crabs were part of the diet. Perhaps other foods will be found 

 to be eaten. Such knowledge is essential to any intelligent 

 reservation of certain waters as sanctuaries for them. 



Troughton (1928) summarizes the use made of the dugong in 

 past years in Australia. "They are hunted for their flesh, 

 which is both nutritious and tasty, and, when rolled and smoked 

 can be converted into a substitute for bacon for which there 

 was a ready sale some years ago. A more important product 

 is the oil obtained from the blubber; this is cut into cubes and 

 boiled in water from which the oil is skimmed and refined for 

 medicinal use in the treatment of lung complaints and rheu- 

 matic troubles. It is estimated that a fully grown female in 

 good condition will yield sufficient fat to supply from five to 

 six gallons of oil. The hide, which is nearly an inch thick, 

 makes very good leather when well tanned, and when cut up 

 green and boiled can be converted into glue. Tusks attain a 

 length of nine inches, and when polished make handsome carver 

 handles, while the bones are said to provide the best charcoal 

 for sugar-refining." 



As long ago at least as 1863, the oil was believed to be of 

 excellent medicinal value and was in considerable demand in 

 lung troubles. Gould (1863, vol. 1, p. xxxix) wrote that it was 

 "preferred to cod-liver oil, as being less disagreeable to the 

 palate and more easily retained in the stomach. " It is doubt- 

 ful, however, if its properties are in any way superior to many 

 other animal fats and oils. 



There can be little doubt, writes Dollman (1933), that du- 

 gongs are in need of protection at the present day since they 



