THE LAMANTIN. 4~ 



the subsistence of the inhabitants of St. Christo- 

 phers, Griiadaloupe, and Martinique. This flesh 

 lias the taste of veal, but is more solid, and covered 

 m various parts with two or three inches of fat, 

 which is used for the same purposes that lard is 

 commonly employed for. It is so good that many 

 persons melt the fat, and eat the oil upon bread in- 

 stead of butter. When salted, the flesh of the la- 

 mantin loses its flavour and becomes very dry and 

 hard. 



The name of manati, (subsequently changed to 

 lamantin,) is said to have been originally given to 

 this animal by the Spaniards, in consequence of its 

 short anterior extremities, which were regarded as 

 hands. 



