with cutlasses, and great quantities sometimes taken in that manner.

The pike is a rare fish, being found in one or two particular rivers only: they are sometimes caught of eight or ten pounds in weight, but they are not much esteemed, being reckoned unwholesome eating, as are also the different kinds of mud-fish, which are in great plenty in this island.

The eel is of the silver kind, and is an excellent fish, but are to be had in no great abundance. Of them are often caught some that will measure from two to three feet in length, and of a considerable thickness; when they are much esteemed, being very fat, and of a delicious flavour.

The suck-fish is small, but a very great dainty, and is remarkable for having a fleshy substance projecting from its navel, like the mouth of a purse, which has the faculty of suction, and by which the fish fastens itself so strongly to the stones in the rivers, that it is difficult to take them with the hook and line, to which they are often destructive: for this reason they are mostly caught with the hands groping among the stones; in which manner these fish are taken in great plenty by those who are dextrous at that way of fishing.

The cray-fish are of two kinds, the one approaching the size of the common lobster, the other that of the prawn. The first is much admired, but the latter having a rank, muddy taste, is not in much esteem.

But the chief dainty among the fresh-water fish in Dominica is the young frey, with which the rivers there are filled twice or thrice every year, and which are called by the French “Tréz tréz.” These consist of various kinds of sea-fish just spawned, and with which that element swarms, for some miles distance from the shore, in numbers truly astonishing. These little creatures come into the rivers like a living stream, and in a short time swim two or three miles to an amazing height up the country. This they perform in a wonderful manner, skipping over such rapid streams, as repel their weak endeavours, from rock to rock, the surfaces of which are covered with them: or, seeking the smoothly gliding stream at the side of the banks, by degrees ascend the highest parts of the rivers.

The first day of the appearance of these frey in the rivers they are transparent and clear as crystal, so that every bone in them may be counted, and the movement of their vitals can be plainly discerned. The second day after, they lose much of that transparency; and the third or fourth day, it is wholly lost by the nutriment which they feed on. They are caught in baskets, in which is put a tablecloth or sheet, and sinking the basket with stones, vast quantities are taken at a time. They are fried in a batter made of flour and milk, or stewed with herbs and spice. They are excellent food cooked either way.

Almost in the centre of the island, on the top of a very high mountain, surrounded by others above it, is a large natural pond, or rather lake of fresh water, which is also well stocked with fine fish, and it is said, is in some places unfathomable. It covers a space of some acres, spreads into three distinct branches, and has a very wonderful appearance in point of situation: it is about six miles distant from the town of Roseau, and great part of the road to it is a steep ascent. On first beholding this lake, a person becomes, as it were, rivetted for a time to the spot, with silent awe and admiration, at viewing so vast a body of water collected at such a height.

Dominica is likewise well supplied with excellent sea-fish; and the inhabitants have the advantage of procuring their fish almost as soon as caught, and often buy them alive in the market. Among the chief of the sea-fish are, groupers, cavallies, snappers, silks, baracutas, king-fish, Spanish mackrel, jacks, and sprats; the shell-fish are, lobsters, conks, wilks, and crabs; all which are so well known, as to render any description of them needless. Some few turtles are also caught at the windward part of the island; but this article is mostly brought hither from the Spanish islands.

This island is also remarkable for land-crabs, of which there are three sorts, white, black, and red. The first are distinguishable only for their poisonous quality, which they acquire by feeding on the blossoms and leaves of the mahaut, a tree which gives name to a part of the island where it grows especially, and of which it is necessary to give first a description. This tree is of the cork kind, and grows spontaneously in watery places, or at the sides of rivers, and renders the water and air near them very unwholesome. They are about the size in common of the English oak-trees, and are almost continually in blossom; which is of a sickly yellow colour, and has much the appearance of the poppy blossom, but is rather larger. The body, branches, leaves, and blossoms of the mahaut-tree, contain a milky juice, which is a most subtle poison to every creature but the crabs who taste it; and to them it gives the same deadly quality if eaten, as has been fatally experienced by several persons. Yet notwithstanding their bad qualities, these trees are very serviceable, as the bark of them stripped off makes good ropes, nearly as strong as those made of hemp; and the body and branches make floats for seins, or fishing-nets, equal to any made of cork, and as durable.

The black crabs are excellent, and safe eating, if caught in places where the Mahaut tree does not grow; particularly those brought from a part of the island, called “Souffriér;” where they are to be had nearly as large as sea crabs, and in great plenty. They are extremely fat when in season; and the females are full of a rich glutinous substance, called the eggs, which is perfectly delicious.

The red crabs are as small as the common sort of crabs in England, but are by far preferable to them; the females being full of the same rich glutinous substance as the black sort, when in season; at which time, the red crabs make their appearance in astonishing numbers: so that it is common for a person on horseback, to trample them under his horse’s feet; and it is diverting to hear the rustling they make among the leaves on the ground, to get out of the way. Of these, and the black sort, is made a favourite dish, called there, pepper pot; which is made of crabs picked from the shells, stewed with Indian cale, and pods of Guinea pepper, and eat with a pudding made of Indian corn flour, or rice; this dish is esteemed by most of the inhabitants.

Some people have crab pens, or places made like fowl coops, for the purpose of keeping them alive, for some time after they are caught; feeding them with potatoe vines, Indian corn, herbage and water. This method is certainly the best to prevent the danger to be apprehended from eating them; as, notwithstanding the greatest caution in procuring them from particular places only, they have proved fatal, by being imprudently eaten as soon as they were caught.

The land crabs are particularly destructive to sugar plantations, when they are numerous, as they are on some estates near the sea; eating off the buds of the newly planted canes, of which they are very fond; as they are also of the Indian corn just sprouted, of which they devour both blade and root. For this there is no remedy, but immediately replanting and catching as many of them as you can; for to attempt to stop up their holes, which are numerous, as those of the mole; or to poison them, would be vain.

There are no quadrupeds, natives of Dominica, except the Indian coney, which is nearly the size of a rabbit when full grown. This animal is very