OCEAN FISH AND OCEAN FISHING 59 



the slack of the line, lifted the quivering body 

 clear up to the jib-boom end ; the captain dexter- 

 ously slipped the noose over the porpoise's body 

 and closing its grip round the broad fluked tail, 

 the " fish " was easily landed on the forecastle head, 

 and thence on to the main-deck. It was quite 

 dead, having been stricken through the heart. It 

 measured fifteen feet, and we estimated its weight 

 at from four to five hundredweight. 



On cutting the creature up, that it was a 

 mammal was at once apparent, its internal organs 

 being like those of a pig, and its flesh resembling 

 pork. Its liver, brain, kidneys, and a choice 

 portion of the meat were reserved for cabin use ; 

 the remainder went to the crew, who, before con- 

 suming it, hung it up some days to make it tender. 

 It had a decidedly fishy flavour, but all the same, 

 it is possible that, if very hungry, and if nothing 

 else turned up, one might reconcile oneself to it 

 as ,in article of food. 



Porpoise usually figured at banquets in the olden 

 time, and was allowed to be eaten in Lent, as 

 being not flesh, butyfr// / 



There is an old saying that " when porpoises 

 swim to windward foul weather will ensue within 

 twelve hours." Our porpoises came with the wind, 

 yet in less than twelve hours we encountered one 

 of the most awful gales I ever witnessed. 



