DIRECTOR OF ARCTIC STATION 21 



from Denmark, the animals of the country often 

 played a prominent part in the meals to which we 

 were invited. Birds, such as Eider Duck, Auks, 

 Ptarmigan, and Gulls, also eggs of the Tern, Auk, 

 and Guillemot were often provided; sometimes we 

 had the good fortune to obtain Reindeer meat and 

 excellent Arctic Salmon, as well as many other kinds 

 of fish. Seal meat, though its almost black colour 

 makes it at first sight unattractive, is good eating; 

 and raw Porpoise hide (matak) is by no means to 

 be despised it is said to combine a delicate taste 

 of nuts and oysters : a slight acquaintance with it 

 hardly justifies this opinion. 



I cannot speak too highly of the services rendered 

 by Mr Porsild, the Director of the Arctic Station; 

 he made all the necessary arrangements for our 

 motor-boat excursions, and was always ready to 

 give us to the fullest extent the benefit of his 

 experience acquired in the course of many years' 

 residence in Greenland and of his unrivalled know- 

 ledge of Arctic natural history. Several of the facts 

 recorded in this sketch were supplied by him. 

 His son, Erling Porsild, who has a good know- 

 ledge of the Eskimo language and an intimate 

 acquaintance with the flora, was an invaluable com- 

 panion. To Mrs Porsild we were much indebted 

 for the kindly hospitality which she provided. 



