THE AMERICAN WHALE FISHERIES 255 



tide recedes all hands attack the carcass with knives, 

 and remove the blubber in blocks about two foot 

 square. The blubber, after being cut up into small 

 pieces, is boiled to extract the oil, which is skimmed 

 from the pots with clam shells. The blubber is then 

 hung in the smoke to dry, and when cured looks 

 very much like citron. It is somewhat tougher than 

 pork, but sweet and not of unpleasant taste. 



