In the year 1816, a fish was to all appearance killed. The fins were partly lashed, and the tail on the point of being secured, and all the lines excepting one were cut away, the fish meanwhile lying as if dead. To the astonishment and alarm, however, of the sailors, it revived, began to move, and pressed forward in a convulsive agitation; soon after, it sunk in the water to some depth, and then died. One line remained attached to it, by which it was drawn up and secured. A fish being properly secured, is then “taken in tow,” that is, all the boats join themselves in a line, by ropes always carried for the purpose, and unite their efforts in rowing towards the ship. The course of the ship, in the mean time, is directed towards the boats, but in calms, or when the ship is moored to the ice, at no great distance, or when the situation of the fish is inconvenient or inaccessible, the ship awaits the approach of the fish. The fish having reached the ship is taken to the larboard side, arranged and secured for flensing. For the performance of this operation a variety of knives and other instruments is requisite. The enormous weight of a whale prevents the possibility of raising it more than one fourth, or one fifth part out of the water, except, indeed, when it has been some days dead, in which case it swells in consequence of air generated by putrefaction, until one third of its bulk appears above the surface; the fish then lying belly upwards, extended and well secured, is ready for the operation of flensing. After the whale is properly secured along side of the ship, the harpooners, having their feet armed with spurs, to prevent them from slipping, descend upon the fish. Two boats each of which is under the guidance of one or two boys, attend upon them, and serve to hold all their knives, and other apparatus. Thus provided, the harpooners divide the fat into oblong pieces, or ‘slips,’ by means of ‘blubber spades’ and ‘blubber knives;’ then, affixing a ‘tackle’ to each slip, flay it progressively off as it is drawn upwards. The flensers commence with the belly and under jaw, being the only part then above water. The blubber, in pieces of half a ton each, is received on deck, and divided into portable, cubical, or oblong pieces, containing near a solid foot of fat, and passed down between decks, when it is packed in a receptacle provided for it in the hold, or other suitable place, called the flens-gut, where it remains until further convenience. All the fat being taken away from the belly, and the right fin removed, the fish is then turned round on its side. As the fish is turned round, every part of the blubber becomes successively uppermost and is removed. At length, when the whole of the blubber, whalebone, and jaw bones have been taken on board, the carcass being set at liberty, generally sinks in the water and disappears.”