SPlTZr.KIUiKN AND GHKICNLAND. 131 



men, as I told you before, put the fat into the vessels, where- 

 in it doth ferment just like beer; and I know no instance 

 that ever any vessel did fly in pieces, although they are stop't 

 lip very close, and so it becometh for the greatest part train- 

 oyl in them. Of the fresh fat of whales, when it is burnt 

 out, you lose tAventy in the hundred, more or less according 

 as it is in goodness. At the place where they try up the 

 jfat into train-oyl, near Hai7ihurg, they put the fat out of the 

 [vessels into a great wooden trough or tub, and out of this 

 !two men empty it into a great kettle that stands near it, that 

 doth hold two cardels of fat, that makes one hundred and 

 twenty, one hundred and thirty, and sometimes one hundred 

 and forty gallons. Underneath this copper, that is made up 

 with bricks, they put the fire ; and so they boil it and try it 

 up into train-oyl, as you try up other fat. This copper is 

 very well secured, as the dyers coppers used to be : it is very 

 broad and flat, just like a frying-pan made of copper. When 

 the fat is well tryed or fryed out, they take it out of the pan 

 with small kettles into a great sieve, that the liquid only may 

 run through ; the rest is thrown away. This sieve stands 

 over a great tub, which is above half filled with cold water, 

 that the hot train-oyl may be cooled, and that what is 

 unclean and dirty of the blood and other soil may fall to 

 the bottom, and only the clear train-oyl swim at the top of 

 the water, like other oyl. In this great tub or trough is 

 a small spout or tap, which doth run out over another as big 

 as a tub, out of which the train-oyl runs into another tub 

 when it is almost ready to run over ; which is also filled with 

 cold water to the middle, wherein it is more cooled and be- 

 comes clearer, and more refined than it was before. In 

 this trough is another spout, through which the trayn-oyl 

 runs into the warehouse into a vatt, whercout they fill it into 

 cardels or vessels. Some vessels have but two tubs. A car- 

 del or hogshead holds sixty-four gallons. A true trayn-oyl 

 barrel doth hold thirty-two gallons. The greaves they try 



