JAPANESE SHORE STATIONS 



eaten raw, dressed with a brown sauce called shoyu. 

 In the summer when it is impossible to ship the 

 meat long distances because of the heat, much of it 

 is canned. The flesh is cooked, in great kettles and 

 the cans made, packed, and labeled at the stations; 

 the meat is then shipped to all parts of the Empire. 



Whale meat on the washing platforms ready to be sent to market. 



It is most unfortunate that prejudice prevents whale 

 meat from being eaten in Europe and America. It 

 could not, of course, be sent fresh to the large cities, 

 but canned in the Japanese fashion it is vastly su- 

 perior to much of the beef and other tinned foods 

 now on sale in our markets. In New Zealand, the 

 Messrs. Cook Brothers, who have developed the 



89 



