A voyage round the world in the years MDCCXL, I, II, III, IVAnson, George Anson, Baron
History
A voyage round the world in the years MDCCXL, I, II, III, IV
Anson, George Anson, Baron
Voyages around the world -- Early works to 1800
The oysters most productive of pearls are those found in considerable
depths; for though what are taken up by wading near shore are of the
same species, yet the pearls they contain are few in number, and very
small. It is said, too, that the pearl partakes, in some degree, of
the quality of the bottom on which the oyster is lodged; so that if the
bottom be muddy, the pearl is dark and ill coloured.
The taking up oysters from great depths for the sake of their pearls is
a work performed by negro slaves, of which the inhabitants of Panama
and the neighbouring coast formerly kept vast numbers, which were
carefully trained to this business. These are said not to be esteemed
compleat divers till they have by degrees been able to protract their
stay under water so long that the blood gushes out from their nose,
mouth, and ears. And it is the tradition of the country, that when
this accident has once befallen them, they dive for the future with
much greater facility than before; and they have no apprehension either
that any inconvenience can attend it, the bleeding generally stopping
of itself, or that there is any probability of their being ever subject
to it a second time. But to return from this digression.
Though the pearl oyster, as hath been said, was incapable of being
eaten, yet that defect was more than repaid by the {204} turtle, a
dainty which the sea at this place furnished us with in the greatest
plenty and perfection. There are generally reckoned four species of
turtle; that is, the trunk turtle, the loggerhead, the hawksbill, and
the green turtle. The two first are rank and unwholesome; the
hawksbill (which affords the tortoise-shell) is but indifferent food,
though better than the other two; but the green turtle is generally
esteemed, by the greatest part of those who are acquainted with its
taste, to be the most delicious of all eatables; and that it is a most
wholesome food we are amply convinced by our own experience, for we fed
on this last species, or the green turtle, near four months, and
consequently, had it been in any degree noxious, its ill effects could
not possibly have escaped us. At this island we caught what quantity
we pleased with great facility; for as they are an amphibious animal,
and get on shore to lay their eggs, which they generally deposit in a
large hole in the sand just above the high-water mark, covering them
up, and leaving them to be hatched by the heat of the sun, we usually
dispersed several of our men along the beach, whose business it was to
turn them on their backs when they came to land, and the turtle being
thereby prevented from getting away, we brought them off at our
leisure. By this means we not only secured a sufficient stock for the
time we stayed on the island, but we carried a number of them with us
to sea, which proved of great service both in lengthening out our store
of provision, and in heartening the whole crew with an almost constant
supply of fresh and palatable food.
Public-domain text, read in full here on John Shaqi.
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