WHALE. 
131 
with them, but rather abide by the opinion of 
Frederick Martens, who, in his Voyage to Spitz- 
bergen, says that it is as coarse and hard as the 
flesh of a bull. It is intermixed with many sinews, 
and is very dry and lean when boiled, as the fat is 
only to be found between the flesh and the skin. 
The flesh about the tail is preferred for boiling, 
not being quite so dry as the rest of the body. 
“ When we have a mind to eat of a whale,” says 
Martens, “ we cut great pieces off before the tail 
where it is four square, and boil it like other 
meat ; good beef I prefer far before it, yet rather 
than be starved I advise to eat whale’s flesh ; for 
none of our men died of it, and the Frenchmen 
did eat it almost daily, flinging it on the tops of 
their tubs, and letting it lie till it was black ; and 
yet eating it in that condition.” 
Among the Kamtschatkans the fat of the whale 
was considered as a first-rate delicacy, and forced 
down the throat of the visitor with a savage of- 
ficiousness that would not admit of a refusal. This 
beastly hospitality is now become obsolete. For- 
merly, as a mark of respect to a guest, the host set 
before him as much food as would serve ten peo- 
ple. Both were stripped naked : — the host refused 
politely to touch a bit, but compelled his friend to 
devour what was set before him, till he was quite 
gorged ; and at the same time heated the place, by 
incessantly pouring water on hot stones, till it be- 
came insupportable. When the guest was cram- 
K 2. 
