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could afford. The various sorts of whales are called respectively. Sebio, Awo, Sangi, Nagass, Sotookadfura, Mako and Iwasikura. Of all these several kinds of whales nothing is thrown away as useless excepting the large shoulder-bone. The skin, flesh, &c. are eaten, either having been pickled, boiled, roasted or fried. The blubber becomes train-oil. The bones when fresh are boiled and eaten. Out of the various portions they make ropes, whilst several little implements are constructed from the jaw-bones, particularly the steelyards for weighing gold and silver.
The fish next mentioned is the Satsi oko, which is some times as long as five or six fathoms, having long tusks which are occasionally used to ornament temples and public buildings. Amongst other fishes are the Iruku, the Furuhe, the Sea-Horse, the Tai, the Kharo Tai, the Sufuki, the Funa, the Najos, the Mebaar, (a red-coloured fish resembling the carp, caught in great plenty and the common food of the poor people); the Koi, the Maar or Salmon, the Itojori, a small Salmon, the Makuts, the the Sawara, the Fiuwo, the Kasuna, the Kamas or Pike the Susuki, the Adsi, the Taka, the Kame, the Jeje, the Come or Jei or Sole, the Bora, the Kurasumi, the Katsuwo, the Managatsowo, the Sake, (not unlike the Cod: This fish is brought from Yeso) the Tara, the Sajori, the Tobiwo (a flying-fish), the Iwas or Sardine, the Kisugo or Smelt, the Jeso, the Saba or Mackerel, the Ai, the Sijoaiwo, the Konosiso (a sort of Herring,) the Kingio, the Unaji the Eel (several sorts,) the Ika, the Jako or Bait, the Kurragge; after which follow the names of forty varieties of shell-fish and minor products of the water, amongst them being included the Oyster, the Crab, &c., with which list the first Book of this work is brought to a conclusion.
The next Book (II) is devoted to the History of Japan properly so called.
The author divides the History and Chronology of the Empire into three sections, the fabulous, the doubtful and the certain.
