122 ' ALASKA INDUSTRIES. 



strange pecnliarit}^ not shared bj- any other of its kind, of being pos- 

 itively overbearing and offensive in odor to the unaccnstonied human 

 nostril. The rotting, sloughing carcasses round about did not, when 

 stirred up, affect me niore unpleasantly than did this strong, sickening 

 smell of the fur-seal blubber. It has a character and appearance 

 intermediate between those belonging to the adipose tissue found on 

 the bodies of cetacea and some carnivora. 



This continuous envelope of blubber to the bodies of the "hol- 

 luschickie" is tliickest in deposit at those points u[)on the breast 

 between the fore flippers, reaching entirely around and o\"er the shoul- 

 ders, where it is from 1 inch to a little over in depth. Upon the 

 outer side of the chest it is not half an inch in thickness, frequently 

 not more than a quarter; and it thins out considerably as it reaches 

 the median line of the back. The neck and head are clad by an 

 unbroken continuation of tlie same material, which varies from one- 

 half to one-quarter of an inch in depth. Toward the middle line of 

 the abdominal region there is a layer of relative greater thickness. 

 This is coextensive with the sterno-pectoral mass; but it does not begin 

 to retain its volume as it extends backward, wliere this fatty invest- 

 ment of the carcass upon the loins, buttocks, and hinder limbs fades 

 out finer than on the pectoro-abdominal parts, and assumes a thick- 

 ening corresponding to the depth on the cervical and dorsal regions. 

 As it descends oh the limbs this blubber thins out very percei^tibly, and 

 when reaching the flippers it almost entirely disappears, giving way to 

 a glistening aureolar tissue, while the flipper skin finally descends 

 in turn to adhere closely and firmly to the tendinous ligamentary 

 structures beneath, wliich constitute the tips of the Pinnipedia. 



The flesh and the muscles are not lined between or within by fat of 

 any kind. This blubber envelope contains it all with one exception — 

 that which is found in the folds of the small intestine and about the 

 kidneys, where there is an abundant secretion of ,a harder, whiter, 

 though still offensive, fat. 



Flesh of fur seal as an article of diet. — It is quite natural 

 for our people, wlien they first eat a meal on the Pribilof Islands, to 

 ask questions in regard to what seal meat looks and tastes like. Some 

 of the white residents will answer, saying they are verj^ fond of it, 

 cooked so and so; others will reply that in no shape or manner can 

 they stomach the dish. The inquirers must needs try the effect on 

 their own palates. I frankly confess that I had a sliglit prejudice 

 against seal meat at first, having preconceived ideas that it would be 

 fishy in flavor, but I soon satisfied myself to the contrary, and found 

 that the flesh of young seals not over three years old was full as 

 appetizing and toothsome as most of the beef, mutton, and pork I 

 was accustomed to at home. The following precautions -must be 

 rigidly observed, however, by the cook who prepares the fur-seal 

 steaks and sausage balls for our delectation and subsistence — he will 

 fail if he does not. 



First. The meat must be perf ectlj^ cleaned of every vestige of blub- 

 ber or fat, no matter liow slight. 



Second. Cut the flesh, then, into very thin steaks or slices, and soak 

 them from six to twelve hours in salt and water (a tablespoon of fine 

 salt to a quart of fresh water) ; this whitens the meat, and removes 

 the residuum of dark venous blood that will otherwise give a slightly 

 disagreeable taste, hardly definable, though existing. 



Third. Fry these steaks or stew them a la mode with a few thin 

 slices of sweet ' ' breakfast " bacon, seasoning with pepper and salt. A 



