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- Герман Мелвилл
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- Моби Дик
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- Стр. 152/297
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"
All
'
dention
,
"
said
the
old
black
,
with
both
hands
placed
as
desired
,
vainly
wriggling
his
grizzled
head
,
as
if
to
get
both
ears
in
front
at
one
and
the
same
time
.
"
Well
then
,
cook
,
you
see
this
whale-steak
of
yours
was
so
very
bad
,
that
have
put
it
out
of
sight
as
soon
as
possible
;
you
see
that
,
do
n't
you
?
Well
,
for
the
future
,
when
you
cook
another
whale-steak
for
my
private
table
here
,
the
capstan
,
I
'll
tell
you
what
to
do
so
as
not
to
spoil
it
by
overdoing
.
Hold
the
steak
in
one
hand
,
and
show
a
live
coal
to
it
with
the
other
;
that
done
,
dish
it
;
d'ye
hear
?
And
now
to-morrow
,
cook
,
when
we
are
cutting
in
the
fish
,
be
sure
you
stand
by
to
get
the
tips
of
his
fins
;
have
them
put
in
pickle
.
As
for
the
ends
of
the
flukes
,
have
them
soused
,
cook
.
There
,
now
ye
may
go
.
"
But
Fleece
had
hardly
got
three
paces
off
,
when
he
was
recalled
.
"
Cook
,
give
me
cutlets
for
supper
to-morrow
night
in
the
mid-watch
.
D'ye
hear
?
away
you
sail
then
.
--
Halloa
!
stop
!
make
a
bow
before
you
go
.
--
Avast
heaving
again
!
Whale-balls
for
breakfast
--
do
n't
forget
.
"
"
Wish
,
by
gor
!
whale
eat
him
,
'
stead
of
him
eat
whale
.
I
'm
bressed
if
he
ai
n't
more
of
shark
dan
Massa
Shark
hisself
,
"
muttered
the
old
man
,
limping
away
;
with
which
sage
ejaculation
he
went
to
his
hammock
.
That
mortal
man
should
feed
upon
the
creature
that
feeds
his
lamp
,
and
,
like
Stubb
,
eat
him
by
his
own
light
,
as
you
may
say
;
this
seems
so
outlandish
a
thing
that
one
must
needs
go
a
little
into
the
history
and
philosophy
of
it
.
It
is
upon
record
,
that
three
centuries
ago
the
tongue
of
the
Right
Whale
was
esteemed
a
great
delicacy
in
France
,
and
commanded
large
prices
there
.
Also
,
that
in
Henry
VIIIth
's
time
,
a
certain
cook
of
the
court
obtained
a
handsome
reward
for
inventing
an
admirable
sauce
to
be
eaten
with
barbacued
porpoises
,
which
,
you
remember
,
are
a
species
of
whale
.
Porpoises
,
indeed
,
are
to
this
day
considered
fine
eating
.
The
meat
is
made
into
balls
about
the
size
of
billiard
balls
,
and
being
well
seasoned
and
spiced
might
be
taken
for
turtle-balls
or
veal
balls
.
The
old
monks
of
Dunfermline
were
very
fond
of
them
.
They
had
a
great
porpoise
grant
from
the
crown
.
The
fact
is
,
that
among
his
hunters
at
least
,
the
whale
would
by
all
hands
be
considered
a
noble
dish
,
were
there
not
so
much
of
him
;
but
when
you
come
to
sit
down
before
a
meat-pie
nearly
one
hundred
feet
long
,
it
takes
away
your
appetite
.
Only
the
most
unprejudiced
of
men
like
Stubb
,
nowadays
partake
of
cooked
whales
;
but
the
Esquimaux
are
not
so
fastidious
.
We
all
know
how
they
live
upon
whales
,
and
have
rare
old
vintages
of
prime
old
train
oil
.
Zogranda
,
one
of
their
most
famous
doctors
,
recommends
strips
of
blubber
for
infants
,
as
being
exceedingly
juicy
and
nourishing
.
And
this
reminds
me
that
certain
Englishmen
,
who
long
ago
were
accidentally
left
in
Greenland
by
a
whaling
vessel
--
that
these
men
actually
lived
for
several
months
on
the
mouldy
scraps
of
whales
which
had
been
left
ashore
after
trying
out
the
blubber
.
Among
the
Dutch
whalemen
these
scraps
are
called
"
fritters
"
;
which
,
indeed
,
they
greatly
resemble
,
being
brown
and
crisp
,
and
smelling
something
like
old
Amsterdam
housewives
'
dough-nuts
or
oly-cooks
,
when
fresh
.
They
have
such
an
eatable
look
that
the
most
self-denying
stranger
can
hardly
keep
his
hands
off
.
But
what
further
depreciates
the
whale
as
a
civilized
dish
,
is
his
exceeding
richness
.
He
is
the
great
prize
ox
of
the
sea
,
too
fat
to
be
delicately
good
.
Look
at
his
hump
,
which
would
be
as
fine
eating
as
the
buffalo
's
(
which
is
esteemed
a
rare
dish
)
,
were
it
not
such
a
solid
pyramid
of
fat
.
But
the
spermaceti
itself
,
how
bland
and
creamy
that
is
;
like
the
transparent
,
half
jellied
,
white
meat
of
a
cocoanut
in
the
third
month
of
its
growth
,
yet
far
too
rich
to
supply
a
substitute
for
butter
.
Nevertheless
,
many
whalemen
have
a
method
of
absorbing
it
into
some
other
substance
,
and
then
partaking
of
it
.
In
the
long
try
watches
of
the
night
it
is
a
common
thing
for
the
seamen
to
dip
their
ship-biscuit
into
the
huge
oil-pots
and
let
them
fry
there
awhile
.
Many
a
good
supper
have
I
thus
made
.
