FOOD FROM THE MOLLUSCA AND RADIATA. 445 



for the trepang is Macassar, where not less than thirty- 

 six varieties are exposed for sale, the choicest of which 

 bring incredible prices. The worm is caught either by 

 long pointed sticks, that are thrust down at random, 

 or is brought up from the deep by skilful and well-paid 

 divers. In Sumatra they are thrown alive on heaps 

 of coral lime, which induces them to disgorge their 

 whole contents; at other places they are cooked for 

 two whole days, when they begin to resemble calfs- 

 foot jelly, and, by the aid of powerful spices, become fit 

 for the table. 



This food-article, which is of large consumption in 

 China, gives rise to considerable fisheries and an exten-- 

 sive commerce. It is known as Trepang or Becihe-de- 

 Mer, or edible Holothuria. 



The best-known species of the family are Holothuria 

 edulis and S. nigra, but there are more than thirty 

 species, varying greatly in size and general aspect. 

 These animals do not present much elegance of form 

 when living; and when cured, the trepang is an un- 

 seemly-looking substance of a dirty light or dark- 

 brown colour, hard, rigid and repulsive, with a strong 

 fishy odour. The largest kinds, when alive, sometimes 

 attain the length of two feet; but when dried they 

 shrivel up to half that size. The length of those brought 

 to market averages from four to eight or nine inches. 

 Fashion and custom have caused each variety to have 

 a different market ; while the gourmand of the south 

 smacks his lips on the juicy brown and black kinds, the 

 less cultivated taste of the people of the north is satisfied 

 with the red and white inferior kinds. 



In the process of curing,- the animal is split down one 

 side, the viscera removed, boiled, and pressed with a 

 weight of stones, then stretched open with strips of 

 bamboo, dried in the sun, and afterwards in the smoke 

 for four days, when it is fit to be packed away in bags, 

 but requires to be examined at intervals and exposed to 

 the sun, as it soon imbibes moisture and mildew. 



For fuller details of the fishery, commerce, and pre- 



