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Response to the memorandum on fishing in Bengal in general and small-scale fishing on the banks of the Ganges and elsewhere In the Ganges, fishing takes place all year round using nets, and various fish are caught, as shown, with their colour, length and size, and their names in Bengal. In the month of May, when the rains begin to fall, small shad are caught. At the end of November, in some years, large quantities are caught. They block the river with bamboo stakes, leaving only two passages where they place bag-shaped nets, and they catch all the fish in the stream and in the weir. The shad is salted in the same way as herring, which tastes good. The shad is salted in a different way. The fish are cut into pieces and salted for 24 hours. They are then removed from the salt, rubbed with tamarind the thickness of a sheet of paper, and placed in a pot. A month later, the fish are washed and fried, and eaten. They have no bones. The tamarind is edible and appetising. Half vinegar is added to the tamarind, so the fish is not sour. Everyone prepares it according to their taste (margin: keeps for a year). Three days further up the river, a species of sardine is caught, but not in large quantities. It has a fairly good taste. Europeans salt it in brine and smoke it like pickled herring. (Transcribed by Bernard Allaire)

Response to the memorandum on fishing in Bengal in general and small-scale fishing on the banks of the Ganges and elsewhere In the Ganges, fishing takes place all year round using nets, and various fish are caught, as shown, with their colour, length and size, and their names in Bengal. In the month of May, when the rains begin to fall, small shad are caught. At the end of November, in some years, large quantities are caught. They block the river with bamboo stakes, leaving only two passages where they place bag-shaped nets, and they catch all the fish in the stream and in the weir. The shad is salted in the same way as herring, which tastes good. The shad is salted in a different way. The fish are cut into pieces and salted for 24 hours. They are then removed from the salt, rubbed with tamarind the thickness of a sheet of paper, and placed in a pot. A month later, the fish are washed and fried, and eaten. They have no bones. The tamarind is edible and appetising. Half vinegar is added to the tamarind, so the fish is not sour. Everyone prepares it according to their taste (margin: keeps for a year). Three days further up the river, a species of sardine is caught, but not in large quantities. It has a fairly good taste. Europeans salt it in brine and smoke it like pickled herring. (Transcribed by Bernard Allaire)

Fish, as depicted, are large and small. The small ones are dried in the sun without salt and sold by weight in the markets. The large ones are salted like dried cod, but less salt is used, and they are dried for sale. It has an unbearable stench, and is sold for 15 to 20 rupees, or 1.5 pounds when well salted by Christians or Europeans. It is good in this country, but fresh fish cannot be kept for more than 6 or 7 hours without spoiling. At the mouth of the Ganges, large oysters are fished and used to make lime. Oysters are good in stews. Lime is made from a shell called jonquera, which is as long as a finger and pyramid-shaped. Turtles are caught, but their flesh is not good and very oily. Lime is also made from a white mollusc used for betel and for whitewashing houses. From the foot of the fathoms to Balasore, 12 leagues away, fish are caught in the sea in November, December, January and February. On land, on the banks, they stretch their low-tide nets with 4-foot-high stakes in the ground. They attach their nets to these stakes (margin: these nets form an enclosure) when the sea rises 12 feet during high tides. The fish are then found on the shore, where they are caught with nets before the sea recedes. They often catch many different kinds of fish. In Balasore, there are a few shells of different shapes but not in large quantities. There are a few rivers that flow into the Balasore harbour where there are oysters but not in large quantities. In the Ganges, the fishermen's boats are flat, very long and pointed at both ends. called dingue, which can carry a barrel or two at most. The boats used for fishing in the backwaters and in Balasore are called patia. They are shaped like a long chest with raised ends and a large rudder attached to the stern. The boats are very resistant to the sea and waves and can pass over all the breakers. They are about two feet wide, and pilots often board them to reach ships in the harbour because the ships' boats cannot leave the river. There are usually five men in each boat when they go fishing at sea. They have nets that are 80 to 100 fathoms long. The top of the net is lined with calabashes and the bottom of the net is lined with terracotta balls. They stretch the net out on the sea or in the river, let it drift a certain distance with the current or the tide, then pull the net back into the boat where they find their fish attached to the net. There is another type of net called a speduie, which a man throws onto the surface of the water. It has weights at the bottom and tightens to catch the fish it finds. There is another type of net that is made in a fairly large triangle shape, which is placed on a boat stretched out with two poles, then lowered into the water and lifted up again with a counterweight. Small fish are caught with this net. There is yet another net that is dragged behind a

Fish, as depicted, are large and small. The small ones are dried in the sun without salt and sold by weight in the markets. The large ones are salted like dried cod, but less salt is used, and they are dried for sale. It has an unbearable stench, and is sold for 15 to 20 rupees, or 1.5 pounds when well salted by Christians or Europeans. It is good in this country, but fresh fish cannot be kept for more than 6 or 7 hours without spoiling. At the mouth of the Ganges, large oysters are fished and used to make lime. Oysters are good in stews. Lime is made from a shell called jonquera, which is as long as a finger and pyramid-shaped. Turtles are caught, but their flesh is not good and very oily. Lime is also made from a white mollusc used for betel and for whitewashing houses. From the foot of the fathoms to Balasore, 12 leagues away, fish are caught in the sea in November, December, January and February. On land, on the banks, they stretch their low-tide nets with 4-foot-high stakes in the ground. They attach their nets to these stakes (margin: these nets form an enclosure) when the sea rises 12 feet during high tides. The fish are then found on the shore, where they are caught with nets before the sea recedes. They often catch many different kinds of fish. In Balasore, there are a few shells of different shapes but not in large quantities. There are a few rivers that flow into the Balasore harbour where there are oysters but not in large quantities. In the Ganges, the fishermen's boats are flat, very long and pointed at both ends. called dingue, which can carry a barrel or two at most. The boats used for fishing in the backwaters and in Balasore are called patia. They are shaped like a long chest with raised ends and a large rudder attached to the stern. The boats are very resistant to the sea and waves and can pass over all the breakers. They are about two feet wide, and pilots often board them to reach ships in the harbour because the ships' boats cannot leave the river. There are usually five men in each boat when they go fishing at sea. They have nets that are 80 to 100 fathoms long. The top of the net is lined with calabashes and the bottom of the net is lined with terracotta balls. They stretch the net out on the sea or in the river, let it drift a certain distance with the current or the tide, then pull the net back into the boat where they find their fish attached to the net. There is another type of net called a speduie, which a man throws onto the surface of the water. It has weights at the bottom and tightens to catch the fish it finds. There is another type of net that is made in a fairly large triangle shape, which is placed on a boat stretched out with two poles, then lowered into the water and lifted up again with a counterweight. Small fish are caught with this net. There is yet another net that is dragged behind a

boat with a cul-de-sac. They catch small fish. They also have a line attached to a cul-de-sac, which is tied by two ropes to an anchor buried in the ground and enclosed in a large bamboo jetty that they throw wherever they want to set their nets. It buries itself in the mud and holds the net with banaste (basket) buoys. When there is little water, they attach two poles to the side of the net, which they push into the mud, spread the mouth of the net to the tide or the judge, and raise it at every tide to remove the fish. There are no other fisheries in Bengal than those mentioned above. The common people value fish because most of the gentiles eat only fish and vegetables and no meat. There are many gentiles who do not eat fish because their caste forbids them to eat anything that is alive. The rich Moors do not value fish. They eat meat every day. Poor Moors value fish because it costs them less than meat. Fish is also prepared by frying it in butter. Once cooked, it is left to cool. When cold, it is placed in vinegar with milk, pepper, ginger and other spices. When you want to eat it, you take a piece and eat it cold. It is appetising and can be kept for a month, up to 40 days. They have no other ways of preparing fish. Birds of prey are not used for fishing. Turtles can be seen in Balasore in December and January. They are easily caught by approaching them and removing them. The meat is worthless because it is very oily. They are not large. They are also caught in the Ganges. No whales are seen on the coast of Bengal. In the Ganges, porpoises are caught in nets and speared with small spears with a thin line attached. When wounded, they bleed to death in half a day and are pulled ashore with their line. They are also seen in Balasore, but not in large numbers. The flesh is eaten. The fat is used for pain relief. When melted, it becomes like a very foul-smelling oil. No extraordinary sea monsters are seen on the coasts of Bengal. There are no mermen or mermaids. The fishermen of the Ganges say that there is a fish that resembles an elephant with its trunk, but they are very rare. It is called a hanguer. It is depicted with the other fish. There is no ambergris in the Gulf of Bengal because the coasts are made up of land and sand, and ambergris comes from coasts where there are rocks. It is produced as described below.

boat with a cul-de-sac. They catch small fish. They also have a line attached to a cul-de-sac, which is tied by two ropes to an anchor buried in the ground and enclosed in a large bamboo jetty that they throw wherever they want to set their nets. It buries itself in the mud and holds the net with banaste (basket) buoys. When there is little water, they attach two poles to the side of the net, which they push into the mud, spread the mouth of the net to the tide or the judge, and raise it at every tide to remove the fish. There are no other fisheries in Bengal than those mentioned above. The common people value fish because most of the gentiles eat only fish and vegetables and no meat. There are many gentiles who do not eat fish because their caste forbids them to eat anything that is alive. The rich Moors do not value fish. They eat meat every day. Poor Moors value fish because it costs them less than meat. Fish is also prepared by frying it in butter. Once cooked, it is left to cool. When cold, it is placed in vinegar with milk, pepper, ginger and other spices. When you want to eat it, you take a piece and eat it cold. It is appetising and can be kept for a month, up to 40 days. They have no other ways of preparing fish. Birds of prey are not used for fishing. Turtles can be seen in Balasore in December and January. They are easily caught by approaching them and removing them. The meat is worthless because it is very oily. They are not large. They are also caught in the Ganges. No whales are seen on the coast of Bengal. In the Ganges, porpoises are caught in nets and speared with small spears with a thin line attached. When wounded, they bleed to death in half a day and are pulled ashore with their line. They are also seen in Balasore, but not in large numbers. The flesh is eaten. The fat is used for pain relief. When melted, it becomes like a very foul-smelling oil. No extraordinary sea monsters are seen on the coasts of Bengal. There are no mermen or mermaids. The fishermen of the Ganges say that there is a fish that resembles an elephant with its trunk, but they are very rare. It is called a hanguer. It is depicted with the other fish. There is no ambergris in the Gulf of Bengal because the coasts are made up of land and sand, and ambergris comes from coasts where there are rocks. It is produced as described below.

There are no herrings. There is a species of sardine in the Ganges, but not in large quantities. A few tuna are caught in Balasore. There are no cod, mackerel or salmon as there are in Japan, and there are no trout or sturgeon. No fish is brought to Bengal to be sold. The only fish caught in Bengal are pearls and clams (chanques), which I will discuss below. In Bengal, there is no trade in these commodities. There would be no demand for them if they were brought there. There is no significant trade in pearls in Bengal. All the pearls come from Bardus, which is in the Persian Gulf. Most of them are taken to Surat, and the merchants who trade in them bring them from Surat. Coral does not sell well in Bengal, at least not in large quantities, and those who buy it take it to Goa, Kashmir and Bhutan. Amber sells poorly and is transported to Bhutan and Kashmir. Large clear pieces and jasper are sold by weight in pataques (currency). Ambergris is not widely used except in medicine. The wealthy use it to make remedies. Most of it is transported to the Mughal court and other provinces. The Dutch bring to Bengal a large shell called Clams, which I will discuss below. The Bengalis make bracelets from it for offerings. Most of what is brought to Bengal by sea is transported inland to various provinces. All Indians use coral pearls, ambergris and yellow amber for medicine. Large pearls, large coral and yellow amber are used for their ornaments and for their women. The best catch in Bengal is salt, which is a good source of profit for the people and merchants and a large source of income for the Mughal customs. This salt, which is produced at the mouth of the Ganges in various rivers, is transported by boats to various places after ox caravans transport it throughout the kingdom. No coarse salt is produced. Salt water is boiled to make salt. There is no trade in Bengal in foreign fisheries, except for clams from Toutoucouvindu in the Mannar Strait. Large chanque or shells are brought by the Dutch, who sell them in Bengal for 16 rupees per hundred. Every year, they bring in a hundred thousand, sometimes more, sometimes less. They buy these shells from fishermen and get them very cheaply. They are the masters of this fishery. Small clams are fished between the colony and the lands of a raja named Rani Ramer and Taniavoir, about whom I will speak later in the manner in which these clams are fished.

There are no herrings. There is a species of sardine in the Ganges, but not in large quantities. A few tuna are caught in Balasore. There are no cod, mackerel or salmon as there are in Japan, and there are no trout or sturgeon. No fish is brought to Bengal to be sold. The only fish caught in Bengal are pearls and clams (chanques), which I will discuss below. In Bengal, there is no trade in these commodities. There would be no demand for them if they were brought there. There is no significant trade in pearls in Bengal. All the pearls come from Bardus, which is in the Persian Gulf. Most of them are taken to Surat, and the merchants who trade in them bring them from Surat. Coral does not sell well in Bengal, at least not in large quantities, and those who buy it take it to Goa, Kashmir and Bhutan. Amber sells poorly and is transported to Bhutan and Kashmir. Large clear pieces and jasper are sold by weight in pataques (currency). Ambergris is not widely used except in medicine. The wealthy use it to make remedies. Most of it is transported to the Mughal court and other provinces. The Dutch bring to Bengal a large shell called Clams, which I will discuss below. The Bengalis make bracelets from it for offerings. Most of what is brought to Bengal by sea is transported inland to various provinces. All Indians use coral pearls, ambergris and yellow amber for medicine. Large pearls, large coral and yellow amber are used for their ornaments and for their women. The best catch in Bengal is salt, which is a good source of profit for the people and merchants and a large source of income for the Mughal customs. This salt, which is produced at the mouth of the Ganges in various rivers, is transported by boats to various places after ox caravans transport it throughout the kingdom. No coarse salt is produced. Salt water is boiled to make salt. There is no trade in Bengal in foreign fisheries, except for clams from Toutoucouvindu in the Mannar Strait. Large chanque or shells are brought by the Dutch, who sell them in Bengal for 16 rupees per hundred. Every year, they bring in a hundred thousand, sometimes more, sometimes less. They buy these shells from fishermen and get them very cheaply. They are the masters of this fishery. Small clams are fished between the colony and the lands of a raja named Rani Ramer and Taniavoir, about whom I will speak later in the manner in which these clams are fished.

There are no herrings. There is a species of sardine in the Ganges, but not in large quantities. A few tuna are caught in Balasore. There are no cod, mackerel or salmon as there are in Japan, and there are no trout or sturgeon. No fish is brought to Bengal to be sold. The only fish caught in Bengal are pearls and clams (chanques), which I will discuss below. In Bengal, there is no trade in these commodities. There would be no demand for them if they were brought there. There is no significant trade in pearls in Bengal. All the pearls come from Bardus, which is in the Persian Gulf. Most of them are taken to Surat, and the merchants who trade in them bring them from Surat. Coral does not sell well in Bengal, at least not in large quantities, and those who buy it take it to Goa, Kashmir and Bhutan. Amber sells poorly and is transported to Bhutan and Kashmir. Large clear pieces and jasper are sold by weight in pataques (currency). Ambergris is not widely used except in medicine. The wealthy use it to make remedies. Most of it is transported to the Mughal court and other provinces. The Dutch bring to Bengal a large shell called Clams, which I will discuss below. The Bengalis make bracelets from it for offerings. Most of what is brought to Bengal by sea is transported inland to various provinces. All Indians use coral pearls, ambergris and yellow amber for medicine. Large pearls, large coral and yellow amber are used for their ornaments and for their women. The best catch in Bengal is salt, which is a good source of profit for the people and merchants and a large source of income for the Mughal customs. This salt, which is produced at the mouth of the Ganges in various rivers, is transported by boats to various places after ox caravans transport it throughout the kingdom. No coarse salt is produced. Salt water is boiled to make salt. There is no trade in Bengal in foreign fisheries, except for clams from Toutoucouvindu in the Mannar Strait. Large chanque or shells are brought by the Dutch, who sell them in Bengal for 16 rupees per hundred. Every year, they bring in a hundred thousand, sometimes more, sometimes less. They buy these shells from fishermen and get them very cheaply. They are the masters of this fishery. Small clams are fished between the colony and the lands of a raja named Rani Ramer and Taniavoir, about whom I will speak later in the manner in which these clams are fished.

The Gulf of Bengal does not produce large shellfish. Only oysters, jonquaet [?] and mussels, these three types of shellfish. They are used to make lime for houses and to eat with betel. The Bengalese drill holes in shells, which they then bind together with string, and join the shells with Spanish wax and small copper or silver nails to make bracelets for gentlewomen. There are many workers who do this work, and they produce a large quantity. In the rivers and on the banks when the sea recedes, they collect these shells and load them onto their boats to make lime. I will describe below how these chanques are fished, as I have seen it done. There are not many mussels, as they are poisonous, but the oysters are large in Bengal. They are only good in stews. The Indians do not eat them. Only Europeans eat them. Sometimes pearl seeds are found in oysters in Balasore in the neighbouring rivers. There are many birds that always live on the seashore at Balasore, such as white and black cormorants and three kinds of jasper. There are two kinds of knights, two kinds of white cul, two kinds of red ducks and white marquette, white and grey geese, and another species of black and white goose with a flesh crest on its nose. They are called sarangues, sea larks, land larks, two kinds of white egrets for their size, cormorants, which are the scoters of this country, two kinds of papangues (parrots), vultures and many other birds whose names I do not know. There is no seaweed on the shore of Balasore or in the Ganges. The fishermen of Balasore wear only a piece of cloth as wide as two hands to cover their nakedness, tied with a rope to their waist, without a cap or hat, because they get wet with their nets in the sea water (margin: see behind). They do this to spare their clothes. Along the coast from Orisola to Ganian, there are several rivers. In November, December and January, the fishermen go out to sea to catch different kinds of fish. From Ganian to Machilipatnam, they do the same thing. In Machilipatnam, there are small oysters that are good and different kinds of fish. They fish with catamarans and do the same thing all along the Coromandel coast to Nagappattinam. The catamarans are made of three pieces of light wood tied together with two ropes like a raft. There are two men on board, and they swim with paddles that serve as rudders. They also put up a mast and a barrel of water. Some carry two or three barrels. They are larger and have two sails. These catamarans suffer greatly in bad weather. The fishermen are always in the water.

The Gulf of Bengal does not produce large shellfish. Only oysters, jonquaet [?] and mussels, these three types of shellfish. They are used to make lime for houses and to eat with betel. The Bengalese drill holes in shells, which they then bind together with string, and join the shells with Spanish wax and small copper or silver nails to make bracelets for gentlewomen. There are many workers who do this work, and they produce a large quantity. In the rivers and on the banks when the sea recedes, they collect these shells and load them onto their boats to make lime. I will describe below how these chanques are fished, as I have seen it done. There are not many mussels, as they are poisonous, but the oysters are large in Bengal. They are only good in stews. The Indians do not eat them. Only Europeans eat them. Sometimes pearl seeds are found in oysters in Balasore in the neighbouring rivers. There are many birds that always live on the seashore at Balasore, such as white and black cormorants and three kinds of jasper. There are two kinds of knights, two kinds of white cul, two kinds of red ducks and white marquette, white and grey geese, and another species of black and white goose with a flesh crest on its nose. They are called sarangues, sea larks, land larks, two kinds of white egrets for their size, cormorants, which are the scoters of this country, two kinds of papangues (parrots), vultures and many other birds whose names I do not know. There is no seaweed on the shore of Balasore or in the Ganges. The fishermen of Balasore wear only a piece of cloth as wide as two hands to cover their nakedness, tied with a rope to their waist, without a cap or hat, because they get wet with their nets in the sea water (margin: see behind). They do this to spare their clothes. Along the coast from Orisola to Ganian, there are several rivers. In November, December and January, the fishermen go out to sea to catch different kinds of fish. From Ganian to Machilipatnam, they do the same thing. In Machilipatnam, there are small oysters that are good and different kinds of fish. They fish with catamarans and do the same thing all along the Coromandel coast to Nagappattinam. The catamarans are made of three pieces of light wood tied together with two ropes like a raft. There are two men on board, and they swim with paddles that serve as rudders. They also put up a mast and a barrel of water. Some carry two or three barrels. They are larger and have two sails. These catamarans suffer greatly in bad weather. The fishermen are always in the water.

rays that are the same as those brought to Japan. The Dutch also import them from Siam. From Nagappattinam to Adirampattinam, which is in Mannardont Bay, Ceylon is on one side and Taniaur and Malavade on the other, forming a bay 15 leagues wide where the sea is very beautiful, sheltered by Ceylon inside the point of Nagappattinam on the side of Taniauret Malava?, half a a mile from the shore, there are many different types of seaweed, which we can see from the judge's position, meaning that there is seaweed all along the coast. In this seaweed, there are many different types of shells that wash ashore and large sponges. It is a pleasure to sail with the fishing boats in this seaweed. Adirampattinam, which is a settlement of Taniaur. Almost all of them are fishermen. Their boats are like galleys and very long, designed to carry four to five barrels, but they are good boats. They have a narrow, very high sail and oars. They often come to Nagappattinam and Tranquebar. They fish for small clams that are found in this bay as far as Toutoucouvin. The clams are large shells, as big as a fist. The large ones are twice as big. These shells are found in three or four fathoms of water. They fish for these shells all year round. The fishermen go out in two boats, with seven or eight men in each boat. The two boats move a little away from each other, drifting with the tide or the current. These fishermen are all naked, with only a piece of cloth to cover their nakedness and a net bag around their waist. Three or four people jump from the two boats and search the bottom for clams, which they put in their nets. When they have been there for a while, they come back up and grab hold of the boat to rest. The others take turns doing the same thing. They spend half a day diving, then go ashore to sell their shellfish. After diving several times, their eyes are red as blood. They go fishing there for several days. These shellfish are sold for three pagodas per thousand in the local market, which is 9 Madras rupees. The first type in proportion. The others are transported to Bengal every year, one hundred to two thousand. They are sold in Bengal for three to four rupees per hundred. The first type. The others in proportion. Throughout this bay, Chanques are fished as far as the Strait of Mannar, which is the tip of Ceylon, and the mainland called Ram Ramesetu, sixty leagues from Adirampattinam. Every two leagues there are villages whose inhabitants are exclusively Chanques and fish fishermen. As the sea is beautiful, they go fishing every day. They have nets of a hundred fathoms which they spread out and attach large buoys to. At night and in the morning, they pull up their nets with lots of fish. During the day, they do the same. In the months of October, November, December, January and February, the north wind pushes the fish into this bay. Each household assembles several boats and joins five or six hundred fathoms, extending them far out to sea and gradually bringing them closer to land, where they bring in a lot of fish and large fish of different kinds, the names of which I do not know, but I have seen this fishing. The livers of these large fish weigh 15 to 20 pounds, which they melt to extract oil for boiling all the fish. They salt it like green cod, which they sell for two to three rupees per fish, and it is very cheap in this bay, along with all kinds of fish, such as sole, mullet, sea bass, ray, eel, shrimp, trevally [?], pampres [?], sea bream, and many others.

other fish whose names I do not know, having spent only a few days on this coast. At the bottom of this bay, the tip of Ceylon is on one side and on the other, the lands of Raja Ram Ramesetuou Malava form a strait called the Mannar Strait. The seabed is rocky. There is only eight to nine feet of water when boats come from the Malabar coast to go to the Coromandel coast. They pass through this strait to avoid the route on the other side of the strait to the south and the bay of Toutoucouvin, where pearls were once fished. There has been no fishing for fifteen years. The sandbar has become covered with sand and killed the oysters. The Dutch are the masters of this fishery. They have several trading posts on this coast. Fishermen who go fishing for large chanques can only sell them to the Dutch at a low price and are strictly forbidden from selling to others under penalty of punishment. Large chanques are called janguis. The Dutch Company and private individuals bring them to Bengal, forty to fifty thousand every year. Sometimes a hundred thousand. They sell for 16 rupees per hundred in Bengal. If the Dutch Company bought them all, it could make more than a hundred thousand, but it only sells about half of what it buys from the fishermen. Shells the colour of pearls are fished in this bay, and various items are made from them on the shore. The natives of the country collect the sand, wash it and extract baroque pearl seeds, which they sell. I have seen some in Madras that are not of great value and are not expensive. They are used for medicine. When the Dutch went pearl fishing every two or three years, they would notify all the fishermen on the coast of Malabar, Toutoucouvin, Malava and Coromandel to come. In January, they would go pearl fishing. Several fishermen would get together in their boats and go to Toutoucouvin. Those who did not have boats were provided with them by the company and anchored their boats at intervals. The divers have a weight attached to a strong rope from the boat to help them reach the bottom. There are four or five fathoms of water, and when the diver has collected enough oysters, he signals by pulling on the rope. Those in the boat pay attention, pull the diver up, and put the oysters in the boat. In the evening, they go ashore and sell two-thirds of their oysters to the [Dutch] company. Merchants buy these oysters at random, leaving them in the sun to open, and then extract the pearls. I do not know the value of this catch. The pearls are not as good or as beautiful as those from Bahrain in the Gulf of Pearls near this island. The fishing takes place every year and the oysters are taken to Surat to be sold, sorted and drilled. Like most of Ceylon, the shores are rocky. Ambergris is collected there as it comes loose from the rocks, but I do not know how much is collected. It is good quality.

On the Maldives islands, cowrie shells are fished along the coast using nets, and divers find them attached to rocks. They still use coconut branches, which they dip into the water and attach to the ground. Every day, they pull up these branches and find cowries attached to them, leave them in the sun or bury them to draw out the poison, and sell the cowries for rice and other necessities. It is estimated that the Maldives have twelve thousand inhabited islands. The inhabitants of each island give the king fifty cowrie shells per year for the right to fish for cowries and fish. Each cowrie shell is worth 9 when each is worth 16 ponis and each ponis is worth 80 cowries. One cowrie shell can be worth four Madras rupees when pulled.The cowries are small and light. Ambergris is also fished. The inhabitants are obliged to give it to the king, as it belongs to him. The inhabitants do not allow it to be sold in secret. It is good ambergris. In the Maldives, they catch large quantities of sea bream, which they cut into pieces as big as large sausages, a palm's length long, and put the fish in the sun without salting it. It becomes like a piece of wood. Then they sell it for 70 lavis per thousand pieces to take to Chin [?], which is 32 rupees. In Chin, they are sold for 10 taels per thousand, which is 70 rupees, sometimes more and sometimes less. Every year, a hundred barrels are extracted, sometimes two hundred. Sea coconuts [?] are also fished, which detach themselves from the rocks that belong to the king. The coconuts are very curious to see. The flesh inside is used for medicine. In the Nicobar Islands, cowries are fished, as in the Maldives, and are very white. In Siam and Manila, cowries are fished. They are marked with black and are cheaper than those from the Maldives.

On the Maldives islands, cowrie shells are fished along the coast using nets, and divers find them attached to rocks. They still use coconut branches, which they dip into the water and attach to the ground. Every day, they pull up these branches and find cowries attached to them, leave them in the sun or bury them to draw out the poison, and sell the cowries for rice and other necessities. It is estimated that the Maldives have twelve thousand inhabited islands. The inhabitants of each island give the king fifty cowrie shells per year for the right to fish for cowries and fish. Each cowrie shell is worth 9 when each is worth 16 ponis and each ponis is worth 80 cowries. One cowrie shell can be worth four Madras rupees when pulled.The cowries are small and light. Ambergris is also fished. The inhabitants are obliged to give it to the king, as it belongs to him. The inhabitants do not allow it to be sold in secret. It is good ambergris. In the Maldives, they catch large quantities of sea bream, which they cut into pieces as big as large sausages, a palm's length long, and put the fish in the sun without salting it. It becomes like a piece of wood. Then they sell it for 70 lavis per thousand pieces to take to Chin [?], which is 32 rupees. In Chin, they are sold for 10 taels per thousand, which is 70 rupees, sometimes more and sometimes less. Every year, a hundred barrels are extracted, sometimes two hundred. Sea coconuts [?] are also fished, which detach themselves from the rocks that belong to the king. The coconuts are very curious to see. The flesh inside is used for medicine. In the Nicobar Islands, cowries are fished, as in the Maldives, and are very white. In Siam and Manila, cowries are fished. They are marked with black and are cheaper than those from the Maldives.