[St. Lou Stu]

Did your airlock ever dry out while it sat for the month?
What kinda beer is it? Any crazy ingredients like chocolate or brown sugar?
You can see the flocced out yeasties... the redish/tan lumps that we are all used to... Those bigger islands look greenish brown. Get a fish tank skimmer and get that crap out and bottle it. Nothing in beer will kill you.
Might taste like schweaty donkey balls, but you haven't lived until you've tried.

edit... I assume you were going to transfer into the carboy for a secondary?
I'd just start there and skip the secondary. I usually only secondary big, big beers with complex grain bills/weird ingredients. A lot of people just use one fermentation chamber.