“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 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 d 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 the old man, limping away; with which sage ejaculation he went to his hammock.

That 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, 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 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, indeed they greatly resemble, being brown and crisp, and smelling something like old Amsterdam housewives’ dough-nuts or oly-cooks, when fresh. They have such an eatable look that the most self-denying stranger can hardly keep his hands off.

Trains, like time and tide, stop for no one. The gentleman who uttered the cries was evidently a belated Mormon. He was breathless with running. Happily for him, the station had neither gates nor barriers. He rushed along the track, jumped on the rear platform of the train, and fell, exhausted, into one of the seats.

Passepartout, who had been anxiously watching this amateur gymnast, approached him with lively interest, and learned that he had had taken flight after an unpleasant domestic scene.

When the Mormon had recovered his breath, Passepartout ventured to ask him politely how many wives he had; for, from the manner in which he had decamped, it might be thought that he had twenty at least.

“One, sir,” replied the Mormon, raising his arms heavenward —“one, and that was enough!”

The train, on leaving Great Salt Lake at Ogden, passed northward for an hour as far as Weber River, having completed nearly nine hundred miles from San Francisco. From this point it took an easterly direction towards the jagged Wahsatch Mountains. It was in the section included between this range and the Rocky Mountains that the American engineers found the most formidable difficulties in laying the road, and that the government granted a subsidy of forty-eight thousand dollars per mile, instead of sixteen thousand allowed for the work done on the plains. But the engineers, instead of violating nature, avoided its difficulties by winding around, instead of penetrating the rocks. One tunnel only, fourteen thousand feet in length, was pierced in order to arrive at the great basin.

The track up to this time had reached its highest elevation at the Great Salt Lake. From this point it described a long curve, descending towards Bitter Creek Valley, to rise again to the dividing ridge of the waters between the Atlantic and the Pacific. There were many creeks in this mountainous region, and it was necessary to cross Muddy Creek, Green Creek, and others, upon culverts.

Passepartout grew more and more impatient as they went on, while Fix longed to get out of this difficult region, and was more anxious than Phileas Fogg himself to be beyond the danger of delays and accidents, and set foot on English soil.

At ten o’clock at night the train stopped at Fort Bridger station, and twenty minutes later entered Wyoming Territory, following the valley of Bitter Creek throughout. The next day, 7th December, they stopped for a quarter of an hour at Green River station. Snow had fallen abundantly during the night, but, being mixed with rain, it had half melted, and did not interrupt their progress. The bad weather, however, annoyed Passepartout; for the accumulation of snow, by blocking the wheels of the cars, would certainly have been fatal to Mr. Fogg’s tour.

“What an idea!” he said to himself. “Why did my master make this journey in winter? Couldn’t he have waited for the good season to increase his chances?”

While the worthy Frenchman was absorbed in the state of the sky and the depression of the temperature, Aouda was experiencing fears from a totally different cause.