coast of Labrador are plentiful, and the object of a profitable fishery. They abound in the Bering and Okhotsk Seas, and ascend the Yukon River, Alaska, to a distance of seven hundred miles. The names in use are beluga and whitefish among whalers, porpoise, dauphin blanc, marsouin or marsoon in Canada, and keela luak with the Greenland Eskimos" (Fisheries Industries).
The white whale grows to be sixteen feet long; we never had one over ten feet in length, but they were billed, showman fashion, to be much longer. An adult will yield from eighty to one hundred gallons of good whale oil, besides several gallons of more valuable oil from the head which is used on clocks and watches under the trade name of "porpoise-jaw oil," which is sent in a crude state to manufacturers on Cape Cod, who refine it and free it from all tendency to gum. The skins make a leather that is waterproof and stands more hard service than any other known leather. Large quantities of it are sent to England and made into "porpoise-hide boots" for sportsmen, and in Canada the hides are converted into mail bags. The flesh is eaten to some extent by the fishermen, fresh, salted, and smoked.
Zach. Coup said: "I have eaten the fresh steaks several times, and found the meat a fair substitute for beef when the choice was between fish and bacon as a continuous diet, down on the islands where these three things were the only possible variation in the line of animal food, and a very limited choice in the vegetable line, comprising dried beans and rice, for when I was with them there was a scarcity of potatoes for seed, and canned goods had not attained their present popularity, even if these poor fishermen had been able to buy them."
The fat, oily blubber is an overcoat, a nonconductor of heat, and is between the muscle and the skin, as is largely the case with the hog, and, like the latter animal, there is savory muscle which may be cut into succulent steaks below it.
At first the white whales were not in my care, but, being strange animals, were watched with curiosity. The whale tank was as nearly circular as a twenty-sided tank could be whose glass plates were four feet wide with iron standards between, making a pool of about thirty feet in diameter. The pool was of cement and tapered down to an outlet about three feet below the floor, for drainage, and on the floor the cement basin arose two and a half feet, while the panes of one-inch glass were six feet high, with the water line two feet below the top of the glass. This gave the spectators a view of the animals below water, and of their backs as they came up to blow. The white whale and the harbor porpoise (Phocœna brachycion), known as the herring-hog, etc., do not make as much of a "spout"
