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As an overladen Indiaman bearing down the Hindostan coast with a deck load of frightened horses, careens, buries, rolls, and wallows on her way; so did this old whale heave his aged bulk, and now and then partly turning over on his cumbrous rib-ends, expose the cause of his devious wake in the unnatural stump of his starboard fin.

I dearly liked rib-ends of beef.... One day, when I was in my park, lying on my belly, reading Josephus, I was aware of the deputy sheriff, Small, whom I knew, standing over me.... "Oh, it's you, Gregory!" "Yes, what's the matter, Deputy Small? what do you want?" "People who drove in from the country complained about your lying here."

As an overladen Indiaman bearing down the Hindostan coast with a deck load of frightened horses, careens, buries, rolls, and wallows on her way; so did this old whale heave his aged bulk, and now and then partly turning over on his cumbrous rib-ends, expose the cause of his devious wake in the unnatural stump of his starboard fin.

Wash clean, wipe dry, rub over well with salt, then prick in tiny gashes with a sharp-pointed knife, and rub in well black pepper, paprika, a very little dry mustard, then dash lightly with tabasco. Put a low rack in the bottom of a deep narrowish pan, set the meat upon it, letting only the backbone and rib-ends touch the rack. This puts it in a sort of Gothic arch.

Drop from point of spoon upon buttered paper, and harden in an oven cool enough not to color. Barbecued Lamb: The middle piece, known to butchers as "the bracelet," is best for barbecuing. Have it split down the backbone, and the rib-ends neatly trimmed, also the ribs proper, broken about midway, but not quite through.