FISHING FOR SHARKS. 329 



a hatchet. In its agony, and its efforts to free itself, it 

 works its tail so hard, as to snap the bone across where 

 the cuts were made ; they then cut " flesh holes " in the 

 body of the fish on both sides, large enough to receive a 

 good-sized rope; and by reeving ropes through these 

 holes, and hauling tight on the side of the fish next the 

 vessel, they succeed in turning it over on its back. Next 

 they split down the stomach, take out the liver, which is 

 the only part they use for oil, and let the rest of the fish 

 go adrift. There is no blubber between the skin and the 

 flesh, as in the whale; but the oil extracted from the liver 

 is as fine as the finest spermaceti. The liver is generally 

 two tons in weight, and yields from six to eight barrels 

 of oil. 



These fish are of great power in the water, and if har- 

 pooned in the shoulder are very hard to kill, often running 

 away with the whole of the harpoon line. Experienced 

 harpooneers, therefore, are careful to strike them in the 

 body near the dorsal fin, rather low down, where it 

 will go through the intestines, or near the vertebrae to- 

 wards the tail. They must be struck both with caution 

 and dexterity, as they will stave in the boat with a 

 single blow of their huge tail if it veers within their 

 reach. 



The fishermen on the coast oherish a superstition that 

 the fish will leave the coast if the bodies of those captured 

 are brought ashore. 



This is the largest of the sharks, and of all true fishes ; 

 so that, partly from its immense size, and partly from its 

 habits, it was anciently included among the Cetacea. 

 Pennant, among the moderns, was the first to distinguish 

 its true affinities. 



