176 is almost incredible. The writer through the kindness of the Pacific Whaling Co. of Victoria, B.C., & the Tyee Co. of Tyee, Alaska the writer had the opportunity of spending this summer at all times at the whaling station in that waters platform. The slip is a long channel at a gentle slope to the water edge. On Tuesday we disgorge a stream which should be in health, tail first. About half past the tackle have been slackened & the great body is stationary, the "flensers" are at work making long-itudinal incisions from head to tail along the back side of breast; a table is fastened to the end of a strip, on which is started & slowly the great piece of blubber was stripped from the other-side site, leaving the flesh exposed. When one side has been flensed, the body is turned, & the other the remaining blubber removed + the entrails taken out. Then the carcass is hauled to the "carcass platform" where the meat is removed, the skeleton dis-articulated, of the bones cleped in pieces. Not a particle of the animal goes to waste = the blubber as "tried out" for the oil, the meat + bones are boiled for the