Daily inter mountain. [volume] (Butte, Mont.) 1881-1901, 1900-04-07
this part Of their preparation that they
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this part of their preparation that they
become so expensive.
The sun dried beche-de-mer bring the
highest price, but it takes quite twen-
ty days ito accomplish the process in
that way, while the other method Of cur
ing over a slow fire takes but four.
As soon as stugs are collected they
are cast in bins dug in the ground and
lined with cocoanut logs. In these bins
the tropangs voluntarily purge them
selves of the fine coral and small shells
which they draw in with their food.
The slugs are then cut along the belly
for a length of three or four inches.
which makes them cure more rapidly,
but care must be taken to void cutting
too deep. as this would cause the slugs
to spread open, which would diminish
bheir value. When taken out of the bins
and out the fish are thrown into large
pots, holding from 100 to $50 gallons,
and then are boiled for varying intervals,
depending entirely upon the kind of slug.
When half dried, after the first boiling.
they are then boiled again for a short
while. resulting finally in a much less
wrinkfed appearance than that coming
of a single thorough boiling, and, Incl
dentahy. making them more attractive
to the oriental purchaser. This work
goes on night and day without inter-
ruption so long as a cargo is in repara-
ton.
After the slugs are boiled those that
are not to be sun dried are arranged on
the batters for drying. These curing
houses are about ninety feet long. thirty
feet in breadth. and the sides quite ten
feet high. They are matched With CO.
coanut leaves. The drying shelves are
in two layers and run the entire length
of the hut. and are made of split bamboO
reeds. Unde the batters a trench two
feet deep ard six feet wide is dug. and
in this tho nl1rino fire. iS mazda From
the time the drying begins until the
batch of slugs is dried the fire must be
kept up day and night. In the after
noon of the second day the fires are ex-
tinguished fer a short time, and the
slugs are shifted from the lower batter
to the upper ONE. The lower batter is
again filled from the pots. the fires start
ed again and the drying process contin-
ued. The beche-de-mer on the lower
batter may be turned frequently during
the first twelve hours. When the slugs
on the upper batter have become satis-
factorily dried they are slowed away in
bags on board ship. or are packed in
air tight casks. At this time the beche-
de-mer should be as hard and as dry as
chips. In the process of its weight and
it's bulk. and when cured it resembles a
smoked SAUSAGE
In the markets of Manila and China
the dried slugs are sold by the picul-
" Ian va " y olio u cAA1W
and the price ranges all the way from
81 up OF s35 a picul.
The initial outlay is small on the part
of the trader dealing directly with the
native gatherers, and the profits are
correspondingly great. but no end OF
care must be taken to preserve the cur
ed beche-de-mer from moisture.
The beche-de-mer is used in the for
nation of gelatinous soups of great rich
ness. To the European taste they are
likened to diluted calfs foot jelly and
some forms of the southern gumbo. and
they are said to be Very delicious.
Now that our interests have taken us
directly to the homes of the slug, or
"sea cucumber as it is sometimes call
ed. tits very likely that our own fish
commission will take up the study of the
scientific propagation in our tropical
posse ssions. and there is no reason then
why heche-de-mer gumbo should not be
a deaieacy for our own consumption.