Narrative of the Voyage of H.M.S. Rattlesnake, Commanded By the Late Captain Owen Stanley - Volume 2 by John MacGillivray (best books to read for knowledge .txt) 📕

to any turtle of this small kind which it may chance to encounter, and both are hauled in together!

The green turtle is of such consequence to the natives that they have distinguished by a special name taken from the animal itself (sulangi from sulur) the season of the year when it is most plentiful; this, at Cape York, usually extends from about the middle of October until the end of November, but the limits are not constant. During the season they are to be seen floating about on the surface of the water, often in pairs, male and female together. A few are caught at night on the sandy beaches, but the greater number are captured in the water. The canoes engaged in turtling, besides going about in the day, are often sent out on calm moonlight nights. When a turtle is perceived, it is approached from behind as noiselessly as possible-when within reach, a man in the bow carrying the end of a small rope jumps out, and, getting upon the animal's back, with a hand on each shoulder, generally contrives to turn it before it has got far and secure it with the rope. This operation requires considerable strength and courage, in addition to the remarkable dexterity in diving and swimming possessed by all the blacks of the north-east coast and Torres Strait.

LOOKOUT STATIONS FOR TURTLE.

There are some favourite lookout stations for turtle where the tide runs strongly off a high rocky point. At many such places, distinguished by large cairns* of stones, bones of turtle, dugongs, etc., watch is kept during the season, and, when a turtle is perceived drifting past with the tide, the canoe is manned and sent in chase.

(*Footnote. One of these on Albany Rock is a pile of stones, five feet high and seven wide, mixed up with turtle and human bones, and, when I last saw it, it was covered with long trailing shoots of Flagellaria indica placed there by a turtling party to ensure success, as I was told, but how, was not explained. The human bones were the remains of a man killed there many years ago by a party of Kowraregas who took his head away with them. The mounds described and figured in Jukes' Voyage of the Fly (Volume 1 pages 137 and 138) and considered by us at the time to be graves, are merely the usual cairns at a lookout place for turtle.)

With their usual improvidence, the Australians, when they take a turtle, feast upon it until all has been consumed and the cravings of hunger induce them to look out for another; but the Torres Strait Islanders are accustomed to dry the flesh to supply them with food during their voyages. The meat is cut into thin slices, boiled in a melon shell, stuck upon skewers, and dried in the sun. Prepared in this manner it will keep for several weeks, but requires a second cooking before being used, on account of its hardness and toughness. The fat which rises to the surface during the boiling is skimmed off and kept in joints of bamboo and turtle bladders, being much prized as food; I have even seen the natives drink it off in its hot fluid state with as much gusto as ever alderman enjoyed his elaborately prepared turtle soup.

HAWKSBILL TURTLE.

The hawksbill turtle (Caretta imbricata) that chiefly producing the tortoise-shell of commerce, resorts to the shores in the neighbourhood of Cape York later in the season than the green species, and is comparatively scarce. It is only taken at night when depositing its eggs in the sand, as the sharpness of the margin of its shell renders it dangerous to attempt to turn it in the water-indeed even the green turtle, with a comparatively rounded margin to the carapace, occasionally, in struggling to escape, inflicts deep cuts on the inner side of the leg of its captor, of which I myself have seen an instance. Of the tortoise-shell collected at Cape York and the Prince of Wales Islands a small portion is converted into fishhooks, the rest is bartered either to Europeans or to the Island blacks, who fashion it into various ornaments.

CAPTURE OF THE DUGONG.

Another favourite article of food is the dugong (Halicore australis) of which a few are killed every year. Although it extends along the east coast of Australia from Moreton Bay to Cape York, it appears to be nowhere very common. About Cape York and Endeavour Strait, the dugong is most frequently seen during the rainy season, at which time it is said by the natives to bring forth its young. When one is observed feeding close inshore* chase is made after it in a canoe. One of the men standing up in the bow is provided with a peculiar instrument used solely for the capture of the animal in question. It consists of a slender peg of bone, four inches long, barbed all round, and loosely slipped into the heavy, rounded, and flattened head of a pole, fifteen to sixteen feet in length; a long rope an inch in thickness, made of the twisted stems of some creeping plant, is made fast to the peg at one end, while the other is secured to the canoe. When within distance, the bowman leaps out, strikes the dugong, and returns to the canoe with the shaft in his hand. On being struck, the animal dives, carrying out the line, but generally rises to the surface and dies in a few minutes, not requiring a second wound, a circumstance surprising in the case of a cetaceous animal, six or eight feet in length, and of proportionate bulk. The carcass is towed on shore and rolled up the beach, when preparations are made for a grand feast. The flesh is cut through to the ribs in thin strips, each with its share of skin and blubber, then the tail is removed and sliced with a sharp shell as we would a round of beef. The blubber is esteemed the most delicate part; but even the skin is eaten, although it requires much cooking in the oven.

(*Footnote. A slender, branchless, cylindrical, articulated seaweed, of a very pale green colour, was pointed out to me by a native as being the favourite food of the dugong.)

COOKING IN THE OVEN.

This oven is of simple construction-a number of stones, the size of the fist, are laid on the ground, and a fire is continued above them until they are sufficiently hot, the meat is then laid upon the bottom layer with some of the heated stones above it, a rim of tea-tree bark banked up with sand or earth is put up all round, with a quantity of bark, leaves, or grass on top, to retain the steam, and the process of baking goes on. This is the favourite mode of cooking turtle and dugong throughout Torres Strait, and on the east coast of the mainland I have seen similar fireplaces as far south as Sandy Cape.

CULTURE OF THE YAM.

A great variety of yam-like tubers are cultivated in Torres Strait. Although on Murray and Darnley and other thickly peopled and fertile islands a considerable extent of land in small patches has been brought under cultivation, at the Prince of Wales Islands the cleared spots are few in number, and of small extent-nor does the latter group naturally produce either the coconut or bamboo, or is the culture of the banana attempted. On the mainland again I never saw the slightest attempt at gardening.

The principal yam, or that known by the names of kutai and ketai, is the most important article of vegetable food, as it lasts nearly throughout the dry season. Forming a yam garden is a very simple operation. No fencing is required-the patch of ground is strewed with branches and wood, which when thoroughly dry are set on fire to clear the surface-the ground is loosely turned up with a sharpened stick, and the cut pieces of yam are planted at irregular intervals, each with a small pole for the plant to climb up. These operations are completed just before the commencement of the wet season, or in the month of October.

When the rains set in the biyu becomes the principal support of the Cape York and Muralug people. This is a grey slimy paste procured from a species of mangrove (Candelia ?) the sprouts of which, three or four inches long, are first made to undergo a process of baking and steaming-a large heap being laid upon heated stones, and covered over with bark, wet leaves, and sand-after which they are beaten between two stones, and the pulp is scraped out fit for use. It does not seem to be a favourite food, and is probably eaten from sheer necessity. Mixed up with the biyu to render it more palatable they sometimes add large quantities of a leguminous seed, the size of a chestnut, which has previously been soaked for a night in water, and the husk removed, or the tuber of a wild yam (Dioscorea bulbifera) cut into small pieces, and well steeped in water to remove its bitter taste.

Among the edible fruits of Cape York I may mention the leara, a species of Anacardium or cashew nut (the lurgala of Port Essington) which, after being well roasted to destroy its acridity has somewhat the taste of a filbert-the elari (a species of Wallrothia) the size of an apricot, soft and mealy, with a nearly insipid but slightly mawkish taste-wobar, the small, red, mealy fruit of Mimusops kaukii-and the apiga (a species of Eugenia) a red, apple-like fruit, the pericarp of which has a pleasantly acid taste. The fruit of two species of pandanus yields a sweet mucilage when sucked, and imparts it to water in which it has been soaked, after which it is broken up between two stones, and the kernels are extracted and eaten.

NO RECOGNISED CHIEFTAINSHIP.

Throughout Australia and Torres Strait, the existence of chieftainship, either hereditary or acquired, has in no instance of which I am aware been clearly proved: yet in each community there are certain individuals who exercise an influence over the others which Europeans are apt to mistake for real authority. These so-called chiefs, are generally elderly men, who from prowess in war, force of character, or acknowledged sagacity, are allowed to take the lead in everything relating to the tribe. In Torres Strait such people are generally the owners of large canoes, and several wives; and in the northern islands, of groves of coconut-trees, yam grounds, and other wealth. Among the Kowraregas, there are, according to Giaom, three principal people, Manu, Piaquai, and Baki, all old men, but among the Gudangs, a young man of twenty-five of the name of Tumagugo appeared to have the greatest influence, and next to him Paida, not more than six or eight years older.

LAWS REGARDING PROPERTY IN LAND.

It seems curious to find at Cape York and the Prince of Wales Islands a recognised division and ownership of land, seeing that none of it by cultivation has been rendered fit for the permanent support of man. According to Giaom, there are laws regulating the ownership of every inch of ground on Muralug and the neighbouring possessions of the Kowraregas, and I am led to believe such is likewise the case at Cape York. Among these laws are the following: A person has a claim upon the ground where both himself and his parents were born, although situated in different localities. On the death of parents their land is divided among the children, when both sexes share alike, with this exception, that the youngest of the family receives the largest share. Marriage does not affect the permanency of the right of