Porpoise - Shooting. 



479 



SPKARING A PORPOISE. 



hunting-grounds. Moreover, there are always two Indians to each 

 canoe, and the proceeds of the hunt have to be divided. The flesh 

 of the porpoise, when cooked, tastes like fresh pork, and at one time 

 Wats much used. The Indians still eat it, and it is also in request 

 by the fishermen on the coast, who readily exchange fresh fish for 

 "porpus" meat with the Indians. 



Almost unknown to the outside world, here is an industry followed 

 by these poor Indians, year after year, calling in its pursuit for more 

 bravery, skill, and endurance than perhaps any other occupation. I 

 could not help feeling a melancholy interest in them and their pursuits 

 as 1 sat on the beach at sunrise, watching them embark on their 

 perilous work. For these poor creatures, " porpusin' " possessed an 

 all-absorbing interest, and the chances of success, state of weather, 

 and price obtainable for the oil were matters of every-day discussion. 



In the morning, all the women and children turned out to see the 

 canoes go off, and if during the day a storm came up, or the canoes 

 were unusually late in returning, many anxious eyes would be turned 

 seaward. They were always pleasant and good-natured with one 

 another, and generally returned from the hunt about three o'clock 

 in the afternoon. After dinner, one would have thought that, tired 



