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The Pacific Whaling Company has three stations on the coast 
of Vancouver Island, equipped with modern plant. On arrival at 
the station, the whale is raised from the water on an adjustable 
platform, for cutting up. Incisions are made in the carcase, running 
from head to tail, and about a foot apart. This divides the blubber 
into long, narrow strips, which are then torn or stripped off by 
means of large hooks attached to wire ropes which are operated by 
a steam winch. The blubber is then cut into small squares and 
put through a mincing machine, from which it goes to the steam- 
heated * trying-out ” tanks, where the oil is extracted. The residue 
of the blubber and the lean meat are converted into guano and glue. 
The body bones are crushed, ground, and sold as fertiliser, while 
the whale bone is carefully cut from the jaws, trimmed and shipped 
to Dundee, Scotland, the home of the whaling industry. 
Whalers, operating in the Sea of Japan and Behring Sea, do a 
considerable trade in whale meat, which is extensively used for food 
in Japan. Instead of converting the “beef” into fertiliser it is 
salted and in this form commands a better price. The importation 
of whale meat into Japan amounts to over two million pounds 
annually, representing a value of over $50,000. Pickled whales’ 
tails are esteemed a delicacy in Japan, and large quantities are 
shipped from this coast. 
About two-thirds of the whales captured are cow-whales, 
either with suckling calves, or with young unborn, the females 
being broader across the body and slower in movement, as well as 
yielding more oil, are more easily captured than the males. This, 
and the fact that whales are hunted at all seasons, should induce 
the authorities to adopt reasonable restrictive measures for the 
preservation of these valuable creatures. The indiscriminate 
slaughter of whales in the North Sea, the Atlantic, and Gulf of St. 
Lawrence, has practically destroyed the industry in those waters, 
and without protection the same thing is likely to occur on this 
coast. 
SARDINES AND ANCHOVIES. 
Both the sardine (Clupanodon coeruleus) and the anchovy 
(Engraulis mordax) are quite plentiful in British Columbia waters. 
The sardine appears for a short period during the summer months, 
but the anchovy remains from May to November, and enters the 
bays and harbors in immense schools. These fish are said to be of 
excellent quality and to offer exceptional opportunity for their pre- 
