The people are chiefly occupied in fishing, sheep raising and bird catching. The codfish abound in these cool northern waters, especially on the Faroe Bank. They not only secure enough of them for their own consumption but export large quantities to the Catholic countries of the Mediterranean. As in Labrador and in Iceland, so in Faroe, the fishing is done by the men, while the splitting, cleaning, curing and packing is the work of the women. The one time in the year when the Faroese are moved from the even tenor of their way is during the whale drive. This is a yearly affair that takes place during the latter part of July or early in August. It is the one great sport of the country and upon its success depends the condition of the larder during the long winter. This is the bottle-nose whale, _Hyperoodon rostratum_, a small species from fifteen to twenty-two feet in length. They frequent the north Atlantic in large schools. The Faroese are constantly on the look out for them and when the whales enter the channels the summons by signals and telephone is rapidly passed from island to island. In an incredibly short time the school is nearly surrounded by the boats of the excited fishermen with harpoons and spears. Because of the great shouting and the closing together of the boats, the whales become frightened and frantically rush to the shore where most of them are stranded, few ever escape. From the boats, from the shore, and in the water, the slender harpoon is hurled with deadly aim. The whale once struck is securely anchored and the harpooner hastens to secure another victim. When the slaughter is over, the heads are cut off and numbered, the bodies cut up and distributed under the direction of the sheriffs and an equitable distribution of the flesh and fat is made according to law. Not only do the people actually present at the whale slaughter receive their portion but all the people in the district receive their just share. The flesh of these whales is similar to dark colored coarse grained beef, but when nicely broiled is a palatable and nutritious dish. The body is enveloped with two to six inches of fat, which has the consistency of hard fat pork. This is salted and used by the people as we use salt pork. The flesh is smoked, dried or salted. Owing to the scarcity of grass the Faroese cows sometimes subsist upon dried whale meat in the winter and often eat dried fish heads.