On the fourth day after leaving port we were all busy as usual except the four men in the "crow's-nests," when a sudden cry of "Porps! porps!" brought everything to a standstill. A large school of porpoises had just joined us, in their usual clownish fashion, rolling and tumbling around the bows as the old barky wallowed along, surrounded by a wide ellipse of snowy foam. All work was instantly suspended, and active preparations made for securing a few of these frolicsome fellows. A "block," or pulley, was hung out at the bowsprit end, a whale-line passed through it and "bent" (fastened) on to a harpoon. Another line with a running "bowline," or slip-noose, was also passed out to the bowsprit end, being held there by one man in readiness. Then one of the harpooners ran out along the backropes, which keep the jib-boom down, taking his stand beneath the bowsprit with the harpoon ready. Presently he raised his iron and followed the track of a rising porpoise with its point until the creature broke water. At the same instant the weapon left his grasp, apparently without any force behind it; but we on deck, holding the line, soon found that our excited hauling lifted a big vibrating body clean out of the smother beneath. "'Vast hauling!" shouted the mate, while as the porpoise hung dangling, the harpooner slipped the ready bowline over his body, gently closing its grip round the "small" by the broad tail. Then we hauled on the noose-line, slacking away the harpoon, and in a minute had our prize on deck. He was dragged away at once and the operation repeated. Again and again we hauled them in, until the fore part of the deck was alive with the kicking, writhing sea-pigs, at least twenty of them. I had seen an occasional porpoise caught at sea before, but never more than one at a time. Here, however, was a wholesale catch. At last one of the harpooned ones plunged so furiously while being hauled up that he literally tore himself off the iron, falling, streaming with blood, back into the sea.
Away went all the school after him, tearing at him with their long well-toothed jaws, some of them leaping high in the air in their eagerness to get their due share of the cannibal feast. Our fishing was over for that time. Meanwhile one of the harpooners had brought out a number of knives, with which all hands were soon busy skinning the blubber from the bodies. Porpoises have no skin, that is hide, the blubber or coating of lard which encases them being covered by a black substance as thin as tissue paper. The porpoise hide of the boot maker is really leather, made from the skin of the BELUGA, or "white whale," which is found only in the far north. The cover was removed from the "tryworks" amidships, revealing two gigantic pots set in a frame of brickwork side by side, capable of holding 200 gallons each. Such a cooking apparatus as might have graced a Brobdingnagian kitchen. Beneath the pots was the very simplest of furnaces, hardly as elaborate as the familiar copper-hole sacred to washing day. Square funnels of sheet-iron were loosely fitted to the flues, more as a protection against the oil boiling over into the fire than to carry away the smoke, of which from the peculiar nature of the fuel there was very little. At one side of the try-works was a large wooden vessel, or "hopper," to contain the raw blubber; at the other, a copper cistern or cooler of about 300 gallons capacity, into which the prepared oil was baled to cool off, preliminary to its being poured into the casks. Beneath the furnaces was a space as large as the whole area of the try-works, about a foot deep, which, when the fires were lighted, was filled with water to prevent the deck from burning.
It may be imagined that the blubber from our twenty porpoises made but a poor show in one of the pots; nevertheless, we got a barrel of very excellent oil from them. The fires were fed with "scrap," or pieces of blubber from which the oil had been boiled, some of which had been reserved from the previous voyage. They burnt with a fierce and steady blaze, leaving but a trace of ash. I was then informed by one of the harpooners that no other fuel was ever used for boiling blubber at any time, there being always amply sufficient for the purpose.
The most interesting part of the whole business, though, to us poor half-starved wretches, was the plentiful supply of fresh meat. Porpoise beef is, when decently cooked, fairly good eating to a landsman; judge, then, what it must have been to us. Of course the tit-bits, such as the liver, kidneys, brains, etc., could not possibly fall to our lot; but we did not complain, we were too thankful to get something eatable, and enough of it. Moreover, although few sailors in English ships know it, porpoise beef improves vastly by keeping, getting tenderer every day the longer it hangs, until at last it becomes as tasty a viand as one could wish to dine upon. It was a good job for us that this was the case, for while the porpoises lasted the "harness casks," or salt beef receptacles, were kept locked; so if any man had felt unable to eat porpoise—well, there was no compulsion, he could go hungry.
We were now in the haunts of the Sperm Whale, or "Cachalot," a brilliant look-out being continually kept for any signs of their appearing. One officer and a foremast hand were continually on watch during the day in the main crow's-nest, one harpooner and a seaman in the fore one. A bounty of ten pounds of tobacco was offered to whoever should first report a whale, should it be secured, consequently there were no sleepy eyes up there. Of course none of those who were inexperienced stood much chance against the eagle-eyed Portuguese; but all tried their best, in the hope of perhaps winning some little favour from their hard taskmasters. Every evening at sunset it was "all hands shorten sail," the constant drill rapidly teaching even these clumsy landsmen how to find their way aloft, and do something else besides hold on to anything like grim death when they got there.
At last, one beautiful day, the boats were lowered and manned, and away went the greenies on their first practical lesson in the business of the voyage. As before noticed, there were two greenies in each boat, they being so arranged that whenever one of them "caught a crab," which of course was about every other stroke, his failure made little difference to the boat's progress. They learned very fast under the terrible imprecations and storm of blows from the iron-fisted and iron-hearted officers, so that before the day was out the skipper was satisfied of our ability to deal with a "fish" should he be lucky enough to "raise" one. I was, in virtue of my experience, placed at the after-oar in the mate's boat, where it was my duty to attend to the "main sheet" when the sail was set, where also I had the benefit of the lightest oar except the small one used by the harpooner in the bow.
The very next day after our first exhaustive boat drill, a school of "Black Fish" was reported from aloft, with great glee the officers prepared for what they considered a rattling day's fun.
The Black Fish (PHOCAENA SP.) is a small toothed whale, not at all unlike a miniature cachalot, except that its head is rounded at the front, while its jaw is not long and straight, but bowed. It is as frolicsome as the porpoise, gambolling about in schools of from twenty to fifty or more, as if really delighted to be alive. Its average size is from ten to twenty feet long, and seven or eight feet in girth, weight from one to three tons. Blubber about three inches thick, while the head is almost all oil, so that a good rich specimen will make between one and two barrels of oil of medium quality.
The school we were now in sight of was of middling size and about average weight of individuals, and the officers esteemed it a fortunate circumstance that we should happen across them as a sort of preliminary to our tackling the monarchs of the deep.