486 HISTORY Of FISHES. 



When the porpoise is taken, it becomes no inconsiderable 

 capture, as it yields a very large quantity of oil ; and the lean of 

 some, particularly if the animal be young, is said to be as well 

 tasted as veal. The inhabitants of Norway prepare, from the 

 eggs found in the body of this fish, a kind of cavier, which is 

 said to be a very delicate sauce, or good when even eaten with 

 bread. There is a fishery for porpoise along the western isles 

 of Scotland during the summer season, when they abound on 

 that shore ; and this branch of industry turns to good advantage. 



As for the rest, we are told, that these animals go with young 

 ten months ; that, like the whale, they seldom bring forth above 

 one at a time, and that in the midst of summer : that they live 

 to a considerable age ; though some say not above twenty-five 

 or thirty years ; and they sleep with the snout above water 

 They seem to possess, in a degree proportioned to their bulk, 

 the manners of whales ; and the history of one species of ceta- 

 ceous animals, will, in a great measure, serve for all the rest. 



