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Updated: May 15, 2025
After the skin has been sliced off, it is placed on the chopping-block, before which stand in a row the boat-steerers, who with their long knives cut it up into oblong pieces not larger than four inches in diameter, and then push it into the speck-trough. The line-managers are stationed in the hold, and guide the tube or lull to the casks they desire to fill.
While the skee-man the officer who has charge of the hold the cooper, and a few others, were breaking out the hold, that is, getting at the ground or lowest tier of casks, we on deck were arranging the speck-trough, and other apparatus required for preparing the blubber. The speck-trough is an oblong box, with a lid, about twelve feet in length.
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