The Operation of Flinching. 



53 



strips, which are hoisted in, as before mentioned ; 

 by the fore and main spek tackles. Previous to 

 this, however, a strip of blubber, from 

 two to three feet in width, is cut from 

 the neck, just abaft the inside fin. This 

 is called the " cant." A large hole is 

 then cut in this band of blubber, through 

 which is passed the strop of the cant 

 purchase, and secured there by a wooden 

 toggle or fid being passed through. By 

 means of this purchase, brought to the 

 windlass, the fish is turned over as re- 

 quired. Each harpooneer has iron spikes, 

 called " spurs," strapped on to his boots, 

 to avoid the possibility of slipping off the 

 fish. 



The belly is- the first part of the whale 

 that is operated upon. After the blubber 

 from this part has been completely taken 

 off and the right fin removed, the fish is 

 canted on to its side by means of the 

 large tackle, and the blubber from the 

 opposite side is similarly stripped. The 

 whalebone is then detached, special 

 bone gear being used for this purpose, 

 and the lips hoisted in, and so on until 

 all that is valuable has been cut off and 

 taken on board. The tail is then sepa- 

 rated from the carcase, or u kreng," as it is called, 



Blubbei 

 Spade. 



