OX THE COLLECTION AND PREPARATION FOR MARKET, ETC. 41 



water. It is of a dark red colour, and narrower in proportion than the 

 before-mentioned kinds. The whole back is covered with large red prickles, 

 which render it easily distinguishable from any of the other kinds. It is 

 much softer than the black, and more difficult to cure. 



4. Munangisofa small size, seldom exceeding eight inches in length, of an 

 oval shape, quite black, and smooth ; has no teats or other excrescences, 

 and is found in shallow water on the coral flats, and often among turtle 

 grass near the shore. This is the kind which the American vessels chiefly 

 procure at the Feejee Islands. It is worth from fifteen to twenty -five dollar 

 per picul in the China market. 



These four varieties form the superior qualities of the slug, and the fol- 

 lowing are the middling and inferior sorts : — 5. Sapatos China, is of a red- 

 dish brown colour, and about the same size as the Munang. It presents a 

 wrinkled surface, and is found adhering to the coral rocks on the top of the 

 reefs. 6. Lowlowan, is of various lengths, black, wrinkled, and narrow. 

 It is found on various parts of the reefs. 7. Balati bianco, is about nine 

 inches in length, of an oval shape, and a white and orange colour ; and may 

 be easily known by its voiding a white adhesive substance, which adheres 

 to the fingers when handled. It is found generally on the inner edge of 

 reefs, and on a sandy bottom. Moonlight nights are the best time for col- 

 lecting this sort, as they generally bury themselves in the sand during the 

 day. 8. Matan is of the same species and habits as No. 7, and only differs 

 from it in colour, which is grey, brown, and white speckled. 9. Hangenan, 

 is generally about a foot in length, of a grey or greenish colour, wrinkled, 

 and is found on the lagoon side of coral reefs. 10. Sapatos grande, is about 

 twelve or fifteen inches in length, and of a brown and white colour, 

 wrinkled, and very inferior. 



The following remarks on boiling beche de mer are the result of a number 

 of experiments made by me at different times. Bangkolungan and Kees- 

 keesan will require to be boiled about five minutes, or more, if the pot is 

 nearly full ; they must be well stirred, and should be taken out when 

 thoroughly heated through, by which time they will feel quite hard and 

 elastic. The cut part of the fish, when properly boiled, should be of a blue 

 and amber colour, and feel firm like Indian rubber. If the pot is only half 

 full, they will require to boil fully ten minutes before the cut part becomes 

 of the blue and amber colour. The Talepan and Munang require to be 

 boiled fully ten minutes. The Munang dries very quickly ; but the Talepan 

 is very difficult to cure, and often requires two boilings before it will dry. 

 The Sapatos China requires to be boiled about fifteen minutes ; if properly 

 boiled, it will dry very quickly. The Balati Blanco and Matan need 

 very little boiling, say three or four minutes if the pot is nearly full. They 

 should be taken out as soon as they shrink, and are thoroughly heated 

 through. The Hangenan should be boiled about twenty minutes. 

 This sort must be very carefully handled when raw, as it will break in 

 pieces if held any time in the hand. It appears to me that there are two 

 ways of boiling beche de mer equally good. The first is to take them out 



