326 THE ZOOLOGIST. 



" The largest-sized commercial Beche-de-mer obtained from Queensland 

 waters is the ordinary ' Prickly-fish ' or ' Prickly-red,' Stichopus varlegatus, 

 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 cauldrons, and boiled for twenty minutes. They are next taken out ; 

 s plit 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 transversely- 

 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, ten or twelve 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 sausage. They 

 are then ready for bagging up and despatched 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 six tons burden. These make daily voyages from the 

 curing-station to the neighbouring reefs, which are exposed only at low 

 water; or a fleet of them may remain in the vicinity of the reefs, one or 

 more acting as tenders to convey the fish to the curing-station and to bring 

 back supplies." 



