300 WHALE-FISHEr.Y. 



called inojicns-gut, where it remains until further 

 couA'cnience. 



All the fat being taken away from the belly, and 

 the right fin removed, the fish is then turned on its 

 side by means of the kent, which, by the power of 

 the windlass, readily performs this office. The up- 

 per surface of fat is again removed, together with 

 the left fin, and after a second kenting, one of the 

 " lips" is taken away, by which, the whalebone of 

 one side of the head, now lying nearly horizontal, 

 is exposed. The fish being a little further turned, 

 the whalebone of the left side is dislodged by the 

 use of " bone hand-spikes," (PI. 21. fig. 6.) "bone- 

 knives," and " bone-spades." Four of the articles 

 represented by fig. 5. PI. 20., which, when combin- 

 ed, constitute what is called the hone-gcer, are 

 used, with the assistance of two speck-tackles, for 

 taking up the whalebone in one mass. On its ar- 

 rival on deck, it is split with " bone-wedges" (PI. 20. 

 fig. 6.) into " jimks," containing 5 to 10 blades each, 

 and stowed away. A further kenting brings the 

 £sh's back upward, and the next exposes the second 

 side of bone. As the fish is turned or kcnted round, 

 every part of tlie blubber becomes progressively up- 

 permost, and is removed. At length, Avhen the 

 whole of the blubber, whalebone, and jaw-bones, 

 liavc been taken on board, the kent, which now ap- 

 pears a slip of perhaps 30 feet in length, is also 

 separated, together with the rump-rope and nose- 



