Consumption

Chowder for breakfast, and chowder for dinner, and chowder for supper, till you began to look for fish-bones coming through your clothes. The area before the house was paved with clam-shells. Mrs. Hussey wore a polished necklace of codfish vertebra; and Hosea Hussey had his account books bound in superior old shark-skin.

Round with it, round! Short draughts—long swallows, men; ’tis hot as Satan’s hoof. So, so; it goes round excellently. It spiralizes in ye; forks out at the serpent-snapping eye. Well done; almost drained. That way it went, this way it comes.

“A steak, a steak, ere I sleep! You, Daggoo! overboard you go, and cut me one from his small!”

Here be it known, that though these wild fishermen do not, as a general thing, and according to the great military maxim, make the enemy defray the current expenses of the war (at least before realizing the proceeds of the voyage), yet now and then you find some of these Nantucketers who have a genuine relish for that particular part of the Sperm Whale designated by Stubb; comprising the tapering extremity of the body.

About midnight that steak was cut and cooked; and lighted by two lanterns of sperm oil, Stubb stoutly stood up to his spermaceti supper at the capstan-head, as if that capstan were a sideboard. Nor was Stubb the only banqueter on whale’s flesh that night.

That mortal man should feed upon the creature that feeds his lamp, and, like Stubb, eat him by his own light, as you may say; this seems so outlandish a thing that one must needs go a little into the history and philosophy of it.

It is upon record, that three centuries ago the tongue of the Right Whale was esteemed a great delicacy in France, and commanded large prices there. Also, that in Henry VIIIth’s time, a certain cook of the court obtained a handsome reward for inventing an admirable sauce to be eaten with barbacued porpoises, which, you remember, are a species of whale.

They had a great porpoise grant from the crown.

The fact is, that among his hunters at least, the whale would by all hands be considered a noble dish, were there not so much of him; but when you come to sit down before a meat-pie nearly one hundred feet long, it takes away your appetite. Only the most unprejudiced of men like Stubb, nowadays partake of cooked whales; but the Esquimaux are not so fastidious.

For a carpet to the organ we have a rug of the softest Turkey—the tongue, which is glued, as it were, to the floor of the mouth. It is very fat and tender, and apt to tear in pieces in hoisting it on deck. This particular tongue now before us; at a passing glance I should say it was a six-barreler; that is, it will yield you about that amount of oil.

After being severed from the whale, the white-horse is first cut into portable oblongs ere going to the mincer. They look much like blocks of Berkshire marble.

Plum-pudding is the term bestowed upon certain fragmentary parts of the whale’s flesh, here and there adhering to the blanket of blubber, and often participating to a considerable degree in its unctuousness.

Most statistical tables are parchingly dry in the reading; not so in the present case, however, where the reader is flooded with whole pipes, barrels, quarts, and gills of good gin and good cheer.

At the time, I devoted three days to the studious digesting of all this beer, beef, and bread, during which many profound thoughts were incidentally suggested to me, capable of a transcendental and Platonic application; and, furthermore, I compiled supplementary tables of my own, touching the probable quantity of stock-fish, etc., consumed by every Low Dutch harpooneer in that ancient Greenland and Spitzbergen whale fishery. In the first place, the amount of butter, and Texel and Leyden cheese consumed, seems amazing.