Moby-Dick (Barnes & Noble Classics Series) (50 page)

Though amid all the smoking horror and diabolism of a sea-fight, sharks will be seen longingly gazing up to the ship’s decks, like hungry dogs round a table where red meat is being carved, ready to bolt down every killed man that is tossed to them; and though, while the valiant butchers over the deck-table are thus cannibally carving each other’s life meat with carving-knives all gilded and tasselled, the sharks, also, with their jewel-hilted mouths, are quarrelsomely carving away under the table at the dead meat; and though, were you to turn the whole affair upside down, it would still be pretty much the same thing, that is to say, a shocking sharkish business enough for all parties; and though sharks also are the invariable outriders of all slave ships crossing the Atlantic, systematically trotting alongside, to be handy in case a parcel is to be carried anywhere, or a dead slave to be decently buried; and though one or two other like instances might be set down, touching the set terms, places, and occasions, when sharks do most socially congregate, and most hilariously feast; yet is there no conceivable time or occasion when you will find them in such countless numbers, and in gayer or more jovial spirits, than around a dead sperm whale, moored by night to a whale-ship at sea. If you have never seen that sight, then suspend your decision about the propriety of devil-worship, and the expediency of conciliating the devil.

But, as yet, Stubb heeded not the mumblings of the banquet that was going on so nigh him, no more than the sharks heeded the smacking of his own epicurean lips.

“Cook, cook!—where’s that old Fleece?” he cried at length, widening his legs still further, as if to form a more secure base for his supper; and, at the same time darting his fork into the dish, as if stabbing with his lance; “cook, you cook!—sail this way, cook!”

The old black, not in any very high glee at having been previously roused from his warm hammock at a most unseasonable hour, came shambling along from his galley, for, like many old blacks, there was something the matter with his knee-pans, which he did not keep well scoured like his other pans; this old Fleece, as they called him, came shuffling and limping along, assisting his step with his tongs, which, after a clumsy fashion, were made of straightened iron hoops; this old Ebony floundered along, and in obedience to the word of command, came to a dead stop on the opposite side of Stubb’s sideboard; when, with both hands folded before him, and resting on his two-legged cane, he bowed his arched back still further over, at the same time sideways inclining his head, so as to bring his best ear into play.

“Cook,” said Stubb, rapidly lifting a rather reddish morsel to his mouth, “don’t you think this steak is rather overdone? You’ve been beating this steak too much, cook; it’s too tender. Don’t I always say that to be good, a whale-steak must be tough? There are those sharks now over the side, don’t you see they prefer it tough and rare? What a shindy they are kicking up! Cook, go and talk to ’em; tell ’em they are welcome to help themselves civilly, and in moderation, but they must keep quiet. Blast me, if I can hear my own voice. Away, cook, and deliver my message. Here, take this lantern,” snatching one from his sideboard; “now then, go and preach to ’em!”

Sullenly taking the offered lantern, old Fleece limped across the deck to the bulwarks; and then, with one hand dropping his light low over the sea, so as to get a good view of his congregation, with the other hand he solemnly flourished his tongs, and leaning far over the side in a mumbling voice began addressing the sharks, while Stubb, softly crawling behind, overheard all that was said.

“Fellow-critters: I’se ordered here to say dat you must stop dat dam noise dare. You hear? Stop dat dam smakin’ ob de lip! Massa Stubb say dat you can fill your dam bellies up to de hatchings, but by Gor! you must stop dat dam racket!”

“Cook,” here interposed Stubb, accompanying the word with a sudden slap on the shoulder,—“Cook! why damn your eyes, you mustn’t swear that way when you’re preaching. That’s no way to convert sinners, cook!”

“Who dat? Den preach to him yourself,” sullenly turning to go.

“No, cook; go on, go on.”

“Well, den, Belubed fellow-critters:”—

“Right!” exclaimed Stubb, approvingly, “coax ’em to it; try that,” and Fleece continued.

“Do you is all sharks, and by natur wery woracious, yet I zay to you, fellow-critters, dat dat woraciousness—’top dat dam slappin’ ob de tail! How you tink to hear, spose you keep up such a dam slappin’ and bitin’ dare?”

“Cook,” cried Stubb, collaring him, “I won’t have that swearing. Talk to ’em gentlemanly.”

Once more the sermon proceeded.

“Your woraciousness, fellow-critters, I don’t blame ye so much for; dat is natur, and can’t be helped; but to gobern dat wicket natur, dat is de pint. You is sharks, sartin; but if you gobern de shark in you, why den you be angel; for all angel is not’ing more dan de shark well goberned. Now, look here, bred’ren, just try wonst to be cibil, a helping yourselves from dat whale. Don’t be tearin’ de blubber out your neighbour’s mout, I say. Is not one shark dood right as toder to dat whale? And, by Gor, none on you has de right to dat whale; dat whale belong to someone else. I know some o’ you has berry brig mout, brigger dan oders; but den de brig mouts sometimes has de small bellies; so dat de brigness ob de mout is not to swaller wid, but to bite off de blubber for de small fry ob sharks, dat can’t get into de scrouge to help demselves.”

“Well done, old Fleece!” cried Stubb, “that’s Christianity; go on.”

“No use goin’ on; de dam willains will keep a scourgin’ and slappin’ each oder, Massa Stubb; dey don’t hear one word; no use a-preachin’ to such dam g’uttons as you call ’em, till dare bellies is full, and dare bellies is bottomless; and when dey do get ’em full, dey won’t hear you den; for den dey sink in de sea, go fast to sleep on de coral, and can’t hear not’ing at all, no more, for eber and eber.”

“Upon my soul, I am about of the same opinion; so give the benediction, Fleece, and I’ll away to my supper.”

Upon this, Fleece, holding both hands over the fishy mob, raised his shrill voice, and cried—

“Cussed fellow-critters! Kick up de damndest row as ever you can; fill your dam bellies ’till dey bust—and den die.”

“Now, cook,” said Stubb, resuming his supper at the capstan;

“stand just where you stood before, there, over against me, and pay particular attention.”

“All dention,” said Fleece, again stooping over upon his tongs in the desired position.

“Well,” said Stubb, helping himself freely meanwhile; “I shall now go back to the subject of this steak. In the first place, how old are you, cook?”

“What dat do wid de ’teak,” said the old black, testily.

“Silence! How old are you, cook?”

“ ’Bout ninety, dey say,” he gloomily muttered.

“And have you lived in this world hard upon one hundred years, cook, and don’t know yet how to cook a whale-steak?” rapidly bolting another mouthful at the last word, so that that morsel seemed a continuation of the question. “Where were you born, cook?”

“ ’Hind de hatchway, in ferry-boat, goin’ ober de Roanoke.”

“Born in a ferry-boat! That’s queer, too. But I want to know what country you were born in, cook?”

“Didn’t I say de Roanoke country?” he cried, sharply.

“No, you didn’t, cook; but I’ll tell you what I’m coming to, cook. You must go home and be born over again; you don’t know how to cook a whale-steak yet.”

“Bress my soul, if I cook noder one,” he growled, angrily, turning round to depart.

“Come back, cook;—here, hand me those tongs;—now take that bit of steak there, and tell me if you think that steak cooked as it should be? Take it, I say”—holding the tongs towards him—“take it, and taste it.”

Faintly smacking his withered lips over it for a moment, the old negro muttered, “Best cooked ’teak I eber taste; joosy, berry joosy.”

“Cook,” said Stubb, squaring himself once more; “do you belong to the church?”

“Passed one once in Cape-Down,” said the old man sullenly.

“And you have once in your life passed a holy church in Cape-Town, where you doubtless overheard a holy parson addressing his hearers as his beloved fellow-creatures, have you, cook! And yet you come here, and tell me such a dreadful lie as you did just now, eh?” said Stubb. “Where do you expect to go to, cook?”

“Go to bed berry soon,” he mumbled, half-turning as he spoke.

“Avast! heave to! I mean when you die, cook. It’s an awful question. Now what’s your answer?”

“When dis old brack man dies,” said the negro, slowly, changing his whole air and demeanour, “he hisself won’t go nowhere; but some bressed angel will come and fetch him.”

“Fetch him? How? In a coach and four, as they fetched Elijah? And fetch him where?”

“Up dere,” said Fleece, holding his tongs straight over his head, and keeping it there very solemnly.

“So, then, you expect to go up into our main-top, do you, cook, when you are dead? But don’t you know the higher you climb, the colder it gets? Main-top eh?”

“Didn’t say dat t’all,” said Fleece, again in the sulks.

“You said up there, didn’t you? and now look yourself, and see where your tongs are pointing. But, perhaps you expect to get into heaven by crawling through the lubber’s hole, cook; but, no, no, cook, you don’t get there, except you go the regular way, round by the rigging. It’s a ticklish business, but must be done, or else it’s no go. But none of us are in heaven yet. Drop your tongs, cook, and hear my orders. Do ye hear? Hold your hat in one hand, and clap t’other a’top of your heart, when I’m giving my orders, cook. What! that your heart, there?—that’s your gizzard! Aloft! aloft!—that’s it—now you have it. Hold it there now, and pay attention.”

“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 I have put it out of sight as soon as possible; you see that, don’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—don’t forget.”

“Wish, by gor! whale eat him, ’stead of him eat whale. I’m bressed if he ain’t more of shark dan Massa Shark hisself,” muttered the old man, limping away: with which sage ejaculation he went to his hammock.

T
hat 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’ doughnuts 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 civilised 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 cocoa-nut 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.

In the case of a small sperm whale the brains are accounted a fine dish. The casket of the skull is broken into with an axe, and the two plump, whitish lobes being withdrawn (precisely resembling two large puddings), they are then mixed with flour, and cooked into a most delectable mess, in flavour somewhat resembling calves’ head, which is quite a dish among some epicures; and every one knows that some young bucks among the epicures, by continually dining upon calves’ brains, by and by get to have a little brains of their own, so as to be able to tell a calf’s head from their own heads; which, indeed, requires uncommon discrimination. And that is the reason why a young buck with an intelligent looking calf’s head before him, is somehow one of the saddest sights you can see. The head looks a sort of reproachfully at him, with an “Et tu Brute!” expression.