and square hold, while the lower jaw seems to act as a fulcrum when the leverage is applied.  But the exterior jaws and teeth are devoid of interest, compared with the interior set, which form an ideal pulverising apparatus.  To those who are versed in ichthyology, these are known as pharyngeal teeth, because they are connected with the pharynx.  Such teeth are present in some form or other in all true fish, but usually in a degraded form.  In the rainbow and parrot fish they are highly specialised, otherwise the pulverisation of the hard shell of molluscs would be impossible.  The interior of the mouth of certain species of the shark family, given specially to a diet of oysters, is thickly set with a series of uniformly diffused minute teeth, and another fish of these seas has a gizzard composed of an intensely tough material, lined with membrane resembling shark’s skin.  This fish swallows cockles and such like molluscs whole, and grinds them in its gizzard.

And the colouring of this wonderful creature!  The semi-transparent dorsal fin, which extends without a break from the back of the head to the tail, is broad and slightly scalloped.  It displays an upper edging of radiant blue, a broad band of iridescent pink with greenish opal-like lights, and a narrow streak of the richest emerald green, close along the back.  The body is covered with large scales, the colouring of which conveys a general appearance of an elaborate system of slightly elongated hexagons, generally blue outlined with pink, sometimes golden-yellow combined with green; and the colours flash and change with indescribable radiance.  The head is decorated with bands of pink, orange and green; the pectoral fins are pale green with a bold medial stripe of puce, and the tail is a study of blue-green and puce.  When the fish is drawn from the water the colours live, the play of lights being marvellously lovely.  The colours differ, and they also vary in intensity in individuals.  Though the prevailing tint may be radiant blue, it will be shot with gold in one and with pink in another.

The flesh is edible, though (as is common with parrot fish) not particularly admirable with regard to flavour.  It is wonderful and beautiful.  Are not these qualities all-sufficient?  Must everything be good to eat?  To the natives of the island this jewel of the sea is known as “Oo-ril-ee,” and to scientists as belonging to the scaroid family.

TURTLE GENERALLY

Three species of turtle frequent these waters—­the loggerhead (THALASSOCHELYS Caretta), the hawksbill (CHELONE IMBRICATA), and the green (CHELONE MYDAS).  Both of the latter are herbivorous and edible; but the flesh of the first-named, a fish and mollusc eater, is rank and strong, and it is therefore not hunted, the shell being of little if any value.  Loggerhead, however, is not disregarded by the blacks, though to the unaccustomed nose the flesh has a most repulsive