of angels in paradise, each with his hands in a jar of spermaceti.
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Now, while discoursing of sperm, it behooves to speak of other things akin to it, in the business of preparing the sperm whale for the try-works.
First comes white-horse, so called, which is obtained from the tapering part of the fish, and also from the thicker portions of his flukes. It is tough with congealed tendons—a wad of muscle—but still contains some 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. It is a most refreshing, convivial, beautiful object to behold. As its name imports, it is of an exceedingly rich, mottled tint, with a bestreaked snowy and golden ground, dotted with spots of the deepest crimson and purple. It is plums of rubies, in pictures of citron. Spite of reason, it is hard to keep yourself from eating it. I confess, that once I stole behind the foremast to try it. It tasted something as I should conceive a royal cutlet from the thigh of Louis le Gros might have tasted, supposing him to have been killed the first day after the venison season, and that particular venison season contemporary with an unusually fine vintage of the vineyards of Champagne.
There is another substance, and a very singular one, which turns up in the course of this business, but which I feel it to be very puzzling adequately to describe. It is called slobgollion; an appellation original with the whalemen, and even so is the nature of the substance. It is an ineffably oozy, stringy affair, most frequently found in the tubs of sperm, after a prolonged
