"The trepang is first thrown into a kettle filled with boiling sea-water. After a few minutes, it is taken out of its hot-bath and ripped open with a knife to cleanse it of its intestines. It is then thrown into a second kettle, where a small quantity of water and the torrefied rind of a mimosa produce dense vapours. This is done to smoke the trepang for better preservation. Finally, it is dried in the sun, or in case of bad weather under the above-mentioned shed. I tasted the trepang, and found it had some resemblance to lobster. In the China market the Malays sell it to the dealers for about fifteen rupees the picul of 125 pounds. From the earliest times, the Malays have possessed the monopoly of this trade in those parts, and Europeans will never be able to deprive them of it, as the economy of their outfit and the extreme moderation of their wants forbid all competition. About four in the afternoon the Malays had terminated their work. In less than half an hour the kettles and utensils were brought on board, and before night-fall we saw the praos vanish from our sight." The inhabitants of the island of Waigiou, to the north of New Guinea, prepare the trepang in the Malay manner, and barter it for cotton and woollen stuffs, which are brought to them by some Chinese junks. "In every hut," says Lesson, "we found great heaps of this dried leathery substance, which has no particular taste to recommend it, and is so highly esteemed by the Chinese for no other reason than because they ascribe to it,--as to some other gelatinous substances, as agar-agar, shark-fins, and edible bird's nests,--peculiar invigorating properties, by means of which their enervated bodies are rendered fit for new excesses." The Feejee islanders have the reputation of being the greatest cannibals and the most perfidious savages of the whole Pacific, yet the trepang fishery attracts many American and European speculators to that dangerous archipelago. Captain Wilkes, of the United States Exploring Expedition, found there a countryman, Captain Eagleston, who had been successful in more than one of these expeditions, and obligingly communicated to him all the particulars of his adventurous trade. There are six valuable sorts of biche de mer, or trepang; the most esteemed is found on the reefs one or two fathoms deep, where it is caught by diving. The inferior sorts occur on reefs which are dry, or nearly so, at low water, where they are picked up by the natives, who also fish the biche de mer on rocky coral bottoms by the light of the moon or of torches, as they come forth by night to feed. The most lucrative fisheries are on the northern side of Viti Levu. They require a large building for drying, with rows of double staging, on which reeds are placed. Slow fires are kept up by natives underneath, about fifteen hands being required to do the ordinary work of a house.