is the reason why, in Greenland, one never sees ptarmigan whole, except those one has shot oneself.
One time when we went on a hunting expedition up the Ameralik fiord, and had the Greenlander Joel with us, he devoted a day to tearing the entrails out of all our ptarmigan; but as they numbered a good many more than a hundred, he could not devour the whole on the spot, and gathered up the remains in a large sack. Upon its delicious contents, which must have become a sort of gruel before he reached home, he no doubt intended to feast in company with his well-beloved Anna Cornelia. I hope the reader will pardon my inability to inform him how this dish tastes; it was the one Greenland delicacy which I could not make up my mind to essay.
Among other dainties I must mention the skin (matak) of different sorts of whales, especially of white whale and porpoise, which is regarded as the acme of deliciousness. The skin is taken off with the layer of blubber next to it, and is eaten raw without further ceremony. I must offer the Eskimos my sincerest congratulations on the invention of this dish. I can assure the reader that now, as I write of it, my mouth waters at the very thought of matak with its indescribably delicate taste of nuts and oysters mingled. And then it has this advantage over oysters, that the skin is as tough as india-rubber
