488 WILD ANIMALS. 



Esquimaux in the following manner : — " From the length of time 

 these people have inhabited this cold country, one naturally 

 expects them to have found some particular food well adapted by 

 its nutritious and heat-giving properties to supply all the wants 

 of such a rigorous climate, and such is found to be the case, for 

 there is no food more delicious to the taste of the Esquimaux than 

 the flesh of the seal, and especially that of the common seal 

 {Plioca vitulina). But it is not only the human inhabitants who 

 find it has such excellent qualities, but all the larger carnivora 

 that are able to prey on them. Seal's meat is so unlike the flesh 

 to which we Europeans are accustomed, that it is not surprising 

 we should have some difficulty at first in making up our minds 

 to taste it ; but when once that difficulty is overcome, every one 

 praises its flavour, tenderness, digestibility, juiciness, and decidedly 

 warming after-effects. Its colour is almost black, from the large 

 amount of venous blood it contains, except in very young seals, 

 and is therefore very singular-looking, and not inviting, while its 

 flavour is unlike anything else, and cannot be described except by 

 saying delicious! To suit European palates, there are certain 

 precautions to be taken before it is cooked. It has to be cut in 

 thin slices, carefully removing any fat or blubber, and then soaked 

 m salt water for from twelve to twenty-four hours, to remove the 

 blood, which gives it a slightly fishy flavour. The blubber has 

 such a strong taste, that it requires an Arctic winter's appetite to 

 find out how good it is. That of the bearded seal {Phoca barbata) 

 is most relished by epicures. The daintiest morsel of a seal is the 

 liver, which requires no soaking, but may be eaten as soon as the 

 animal is killed. The heart is good eating, while the sweetbread 



and kidneys are not to be despised 



" Eor my own part, I would sooner eat seal's meat than mutton 

 or beef, and I am not singular in my hking for it, as several of the 

 officers on board the Pandora shared the same opinion as myself. 

 I can confidently recommend it as a dish to be tried on a cold 

 winter's day to those who are tired of the everlasting beef and 

 mutton, and are desirous of a change of diet. It is very fattening, 

 and if eaten every day for several weeks together is likely to 

 produce rather surprising effects 



