are sometimes caught with
the grains, but generally by means of lines baited either with bits of
tin, or with pieces of the flying-fish, when any are to be had. In
fine weather, especially between the tropics, when the whole surface
of the sea is often covered with them, a dozen lines are hung from the
jib-boom end and spritsail yard, all so arranged, that when the ship
sends forward, the hook, with its glittering bait, barely touches the
water, but rises from it when the ship is raised up by the swell. The
grains, spoken of above, resembles nothing so much that I know of as
the trident which painters thrust into the hands of Daddy Neptune. If
my nautical recollections, however, serve me correctly, this spear has
five prongs, not three, and sometimes there are two sets, placed in
lines at right angles to one another. The upper end of the staff being
loaded with lead, it falls down and turns over the fish, which is then
drawn on board on the top of the grains, as a potato or a herring
might be presented on the point of a fork.

The dolphin is eaten and generally relished by every one, though
certainly a plaguy dry fish. It is often cut into slices and fried
like salmon, or boiled and soused in vinegar, to be eaten cold. The
bonito is a coarser fish, and only becomes tolerable eating by the
copious use of port-wine.

It happened in a ship I commanded that a porpoise was struck about
half-an-hour before the cabin dinner; and I gave directions, as a
matter of course, to my steward to dress a dish of steaks, cut well
clear of the thick coating of blubber. It so chanced that none of the
crew had ever before seen a fish of this kind taken, and in
consequence there arose doubts amongst them whether or not it was
good, or even safe eating. The word, however, being soon passed along
the decks that orders had been given for some slices of the porpoise
to be cooked for the captain's table, a deputation from forward was
appointed to proceed as near to the cabin door as the etiquette of the
service allowed, in order to establish the important fact of the
porpoise being eatable. The dish was carried in, its contents
speedily discussed, and a fresh supply having been sent for, the
steward was, of course, intercepted in his way to the cook. "I say,
Capewell," cried one of the hungry delegates, "did the captain really
eat any of the porpoise?"

"Eat it!" exclaimed the steward, "look at that!" at the same time
lifting off the cover,