table productions growing on the shoals near the mainland and the islands. During the winter months they are more frequently met with at sea, or outside the large bays. Their feeding grounds vary from four to ten feet at high water.
"Harpooning is at present the only mode of procuring the Dugong. The aborigines are very expert in the use of the instrument, and the quickness of their sight renders them superior to Europeans for such service; but the loss of time, and consequent expense, owing to the unsettled habits of the natives, and at times the ruffled state of the water, have prevented its capture being entered upon as a business. A few years ago a party commenced setting nets on the shoals frequented by the Dugong, and for a time they answered the purpose; but the men engaged got careless, the nets were torn and destroyed by sharks and porpesses, and the affair fell to the ground.
"The oil, owing to its medicinal qualities, is in considerable demand, and very many persons have derived considerable benefit from its use; it is preferred to cod-liver oil, as being less disagreeable to the palate and more easily retained in the stomach. It is white and almost tasteless, and is occasionally used for frying fish. The quantity varies, according to the condition of the animal, from three to ten gallons. The meat is very good, is in flavour between beef and pork, and when salted is much like bacon.
"The head, back, sides, and tail are dark broccoli-brown; the belly and under part of the flippers light broccoli-brown, according to Werner's Nomenclature of Colours."
