It must not be concluded that these blacks invariably have the co-operation of a sucker in securing turtle.  Its use is comparatively rare.  Generally both turtle and dugong are harpooned as they rise to the surface to breathe, the sportsmen being very cunning and skilful.  They descry the turtle on the bottom, and softly follow its movements as it feeds on the marine vegetation, and then as it rises harpoon it; or they follow one that has betrayed itself by rising, observation and experience enabling them to judge fairly accurately when and where it is likely to rise again.  But patience, solemn silence, and the avoidance of anything like sudden movements, are among the principal rules to be observed.

In passing, on the point of the turtle endeavouring to rid itself of the sucker, a European pearl-sheller told me of a unique experience that befell him in Torres Straits.  Groping along the bottom, pushing his way against an impetuous current, he was almost knocked down by a move-on sort of shove.  Instinctively his hand clutched the life-line, when he was again pushed disrespectfully, and in the greenish light saw that a monstrous turtle was using him as the afflicted Scotch were said to use the stones set up by the humane and sympathetic Duke of Argyle, and without so much as invoking a blessing.

A “Kummaorie”

Having caught their turtle and brought it ashore, and having seen the extent to which the tail of the sucker (which has been faithful to its host to the death) has been cut by the line, and having decided that it will do one time more and put it back in the water tethered, or “that fella no good now,” and cast it callously on the sand, to writhe about until dead, the blacks proceed to the cooking.  Possibly the camp decides upon a “Kummaorie.”

A big fire is made and a dozen or so smooth stones about the size of saucers put on the embers to get red hot.  In the meantime the turtle is killed, the head, neck, and sometimes the two fore flippers, removed.  The entrails and stomach are taken out, and after being roughly cleansed are put back into the cavity.  A hole is scraped in the sand, and the turtle stuck tail-first into it, the sand being banked up so that it remains upright.  Then the red-hot stones are lifted with sticks and dropped into the turtle, hissing and spluttering, and stirred about with a stout stick.  Another hole has been scooped in the sand and paved with stones, upon which a roaring fire is made, When the stones are hot through, the fire is scraped away, and the steaming turtle eased down from its upright position, care being taken not to allow any of the gravy to waste, and carefully deposited on the hot stones—­carapace down.  Quickly, so that none of the “smell” escapes, the whole is covered with leaves—­native banana, native ginger, palms, etc., and over all is raised a mound of sand.  In the morning the flesh is thoroughly cooked.  The plastron (lower shell) is lifted off, and in the carapace is a rich,