130 ANIMAL FOOD RESOURCES OF DIFFERENT NATIONS. 



those d£ bullocks." The flesh of the female sea-lion is 

 said to be delicate, while that of the cub can scarcely be 

 distinguished from roast pig. 



Capt. J. N. East, E.N., says that the tongues, fins, and 

 kidneys of these enormous animals are excellent eating. 



The flesh of the sea-elephant {Macrorhinus angustirostris') 

 is not only black, oily and indigestible, but not easily 

 separated from the fat. The tongues alone supply good 

 aliment, and they are salted with care and sold in some 

 markets. The heart is sometimes eaten, but it is hard 

 and indigestible; and the liver, which is esteemed in 

 some seals, according to Dr. Hamilton after repeated 

 trials, would appear to be hurtful. 



Among the savage inhabitants of the Arctic regions 

 the flesh of the walrus (Trichechus rosmarus) is much 

 valued and esteemed ; it is greedily eaten along with the 

 blubber, and even the skin. The flesh is strong, coarse, 

 and of a game-like flavour, but the large tongue, heart 

 and liver are often eaten by whalers for want of better 

 provisions, and are passably good. 



The animals of the Sirenia family are hunted for their 

 flesh both in the eastern and western hemispheres. 

 Being herbivorous animals their flesh is much appre- 

 ciated. The dugong {Halicore Indims or S. Dugong) is 

 the eastern representative of the family, and it is cap- 

 tured about Ceylon and Northern Australia. The wes- 

 tern species is the Manatus Americamis. The dugong is 

 considered by the IMJalays a royal fish, and the king is en- 

 titled to all that are taken. The flesh when roasted has 

 the flavour of pork combined with the taste of veal. It 

 is esteemed a great delicacy by the Mahometans, who 

 naturally seek a compensation in this dish for the pro- 

 hibition under which they suffer respecting the porcine 

 tribe terrestrial. When cured the flesh is considered in 

 Queensland a relishing article of diet for the breakfast 

 table, having the flavour of good bacon with just an 

 agreeable "bloater" twang added. The tail, which is, 

 very fat, is much esteemed, and is generally soused or 

 pickled. 



