440 THE BELUGA. 
fish, such as cod, haddocks, and flounders, which are easily caught by these active and vora- 
cious animals. 
On account of their speed and agility, the whalers seldom attempt their capture, although 
their boldness is so great as to induce them to follow the boats in considerable numbers, and 
to play all kinds of antics within easy reach of a harpoon. As, however, they are so swift 
and agile as to elude the barbed steel, or to shake it from its hold if it should happen to strike 
them, the harpooner seldom runs the risk of losing time and patience in the chase of such a 
creature. Moreover, even were the animal fairly struck and secured, the blubber is not of 
sufficient value to repay the crew for their expenditure of time, labor, and personal risk. 
BELUGA. — Beluga leucas. 
The oil that is furnished by the Beluga is of very good quality, although small in quan- 
tity, and is sufficiently valuable to lead to the establishment of regular Beluga hunts in the 
great rivers of Northern America, which they ascend for some distance in search of prey. 
These hunts are often very successful, and furnish a large supply of oil and skin. As 
soon as a Beluga is seen in the river or inlet, its retreat is cut off by strong nets laid from 
bank to bank. A number of boats then start in chase of the animal, while others are stationed 
along the line of nets, and manned with well-armed crews. When alarmed by the boats, the 
Beluga makes for the sea, but is interrupted by the nets, which bar its further progress sea- 
wards, and soon falls a victim to the bullets, spears, and other missiles which are rained upon 
it by its assailants. Sometimes the harpoon and rope are employed in this chase, and small 
specimens are occasionally taken by means of hooks baited with fish. Those Belugas which 
are taken in the St. Lawrence are seldom more than fifteen feet in length. 
The skin of the Beluga is subjected to the process of tanning, and can be made into a 
peculiarly strong though soft leather, which is said to be able to resist an ordinary musket- 
ball. The flesh is held in some estimation, and is said to bear some resemblance to beef. Its 
oily flavor, however, which cannot easily be destroyed, would render it unpalatable to our 
palates. When prepared with vinegar and salt, it is thought to be equal to the best pork. 
The fins and tail are considered as the best portions. 
It is a migrating animal, visiting the western coasts of Greenland at regular intervals, 
