THE POKPESSE. 55 



Simple mode of taking it. 



his chase till he finds by the ebbing of the- tide, 

 that it is time to retire into deeper water. He 

 now makes towards the river, but the twigs being 

 then in part above the water, and so agitated by 

 the current, he no sooner sees them shaking 

 about than he takes fright and retreats back- 

 wards as far as he can. The tide still continuing 

 to ebb, he returns time after time, but never 

 being able to overcome his dread, rolls about 

 until he is deserted entirely by the water, when 

 those who placed the snare, rush out properly 

 armed, and in this defenceless state, overpower 

 him with ease. Thus a hundred of these huge 

 creatures have by this simple stratagem been 

 killed at one tide. 



The porpesse was a royal dish even so late as 

 the reign of Henry VIII. and it continued in 

 vogue even in the reign of Elizabeth. It is said 

 to have been occasionally introduced at the tables 

 of the old English nobility. It was eaten with 

 sugar and vinegar. It is now, however, generally 

 neglected even by the sailors. 



In America the skin of the porpesse is tanned 

 and dressed with considerable care: at first it is 

 extremely tender, and near an inch thick; but it 

 is shaved down till it becomes somewhat trans- 

 parent. It is made into waistcoats, and breeches 

 by the inhabitants, and is said also to make an 

 excellent covering for carriages. 



Such is the violence of the porpesse in pursuit 

 of its prey, that it will follow a shoal of small 



