"This," said someone else, picking up a shark with a head like a plane, on the sides of which projected his eyes, "is a youngster, and of all the sharks he is the worst kind." In the centre of his flat head (and underneath) was his mouth, and it was easy to understand that he must, as the men explained, turn on his back to seize his prey. For a solid half-hour I listened to yarns that would have given any writer of sporting fiction valuable material to work on, yet I believe they were in the main true. There was one of a pearl diver, attacked by one of these flat-headed monsters, which seized him by the face. How he struck out wildly with a pearl oyster he was holding in his hand, and by sheer good luck hit the fish on the eye, causing it to let go. Like a flash he struck out for the surface and was pulled out, just in time, by his mates in the boat. Not one gruesome detail was omitted, from the first attack to the ending, when the doctor sewed up the wounds. I heard of fights with sword fish caught up in nets. How the men's faces showed their hatred of these brutes that throw their cruel swords about in their struggles to get free, and woe betide the obstacle of flesh and blood that stops a blow. When they find a sword fish in the net the fishermen drop a noose over his sword and, hauling him close against the boat, beat him with poles until there is no fight left in him, when they haul him aboard and cut off his head. But breakfast is ready and the sun comes up like a great ball of molten metal to remind me that the day will be too hot to allow of any waste of the precious morning hours. Breakfast over a Chinaman produces a specimen of the sea slug (bêche-de-mer) in which I am so interested. It might quite easily be a banana turning black from over ripeness, judged from appearances at least. The skin appears to be rough, but is not exceptionally so to the touch. The Chinaman conducts me to a furnace of plastered mud in which is set a flat-bottomed pan which might once have been a low bath of the kind used in bedrooms. In this pan, he explains, the fresh slugs are roasted before being buried in the sand for twenty-four hours. They are then washed in the sea, roasted again, and finally hung out in the sun to dry. When quite dry they are shipped by dhow to Aden; thence to China by steamship. Fortunately, he had a few specimens of the dried slugs, and again they might quite easily have been mistaken for dried bananas. [Illustration: SYYED KHUDAR THROWING THE CIRCULAR NET.]