The whale fishery reminds us of what it was on the Brazilian coast a century ago. The mammals are sometimes found in soundings, and a wounded sperm-whale lately entered Zanzibar harbour. In May, June, and July, ships of 200 to 600 tons visit the waters south of Mafiyah Island; if the capricious leviathan be not found there and then, it is waste time to cruise about. In July, and at the beginning of the N. East monsoon, schools migrate up the coast in search of food as far as the Red Sea. From 30 to 60 lbs. of ambergris have been brought in one year to the island, and a little of it is exported to Europe. This high-priced article (1 lb. = £14) is taken from the rectum of the spermaceti whale: it seems to have caused constipation and disease, and the oil drawn from these fish is yellow and bad. The Arabs burn it in pastiles, and use it not only internally but externally like musk. Old travellers report that the Somal taught camels to hunt for it by the scent, in the same way as pigs learn to find truffles; and the tale has been told to modern travellers. The main virtue of ambergris is probably its heavy price. The celebrated ‘Sir’ (Seer) fish, a corruption from Shir Mahi (شير ماهی) or ‘tiger fish,’ so called on account of its armature, known to the Arabs as Kunad (کناد) and in parts of India termed ‘Surmá,’ appears, for about a fortnight, at Zanzibar during its period of migration northwards in May and June. There are also ‘pomfrets,’ scates, soles which are small and not prized, and red and gدrey mullet, excellent in July, August, and September. The remora and the flying-fish enter the harbour; the hippocampus is known; there are mangrove-oysters, ‘oysters growing on trees’—a favourite subject with all old and with many new African travellers—and a small well-flavoured, rock oyster, a favourite relish with Europeans, caught about Chumbi Island. I saw no lobsters, so common in the Camaroons river of Western Africa. The sands abound in Medusæ, or jelly-fish, and in a large cray-fish, which the Arabs consider wholesome for invalids: it makes a rather insipid salad, but it is excellent when dressed after the fashion of the Slave Coast. The receipt is worth giving, and may be found useful in England. The meat, taken out after boiling, is pounded and mixed with peppers and seasoning. It is then restored to the shell, the whole is baked in the oven, and, served up piping hot, it forms an admirable ‘whet.’ Another kind of shell-fish is indeed a ‘soft crab;’ when cooked it seems to melt away, no meat remaining within: a third, also soft, is red even before being boiled. On every unfrequented strip of sand or weed small crabs gather in thousands; most of them have only one large claw, and their colours are a brilliant pink, pearly white, violet, and tender red.