DIRECTOR OF ARCTIC STATION a1 
from Denmark, the animals of the country often 
played a prominent part in the meals to which we 
were invited. Birds, such as Eider Duck, Auks, 
Ptarmigan, and Gulls, also eggs of the Tern, Auk, 
and Guillemot were often provided; sometimes we 
had the good fortune to obtain Reindeer meat and 
excellent Arctic Salmon, as well as many other kinds 
of fish. Seal meat, though its almost black colour 
makes it at first sight unattractive, is good eating; 
and raw Porpoise hide (matak) is by no means to 
be despised—it is said to combine a delicate taste 
of nuts and oysters: a slight acquaintance with it 
hardly justifies this opinion. 
I cannot speak too highly of the services rendered 
by Mr Porsild, the Director of the Arctic Station; 
he made all the necessary arrangements for our 
motor-boat excursions, and was always ready to 
give us to the fullest extent the benefit of his 
experience acquired in the course of many years’ 
residence in Greenland and of his unrivalled know- 
ledge of Arctic natural history. Several of the facts 
recorded in this sketch were supplied by him. 
His son, Erling Porsild, who has a good know- 
ledge of the Eskimo language and an intimate 
acquaintance with the flora, was an invaluable com- 
panion. To Mrs Porsild we were much indebted 
for the kindly hospitality which she provided. 
