Moby Dick by Herman Melville (readera ebook reader .txt) 📕
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“Call me Ishmael” says Moby Dick’s protagonist, and with this famous first line launches one of the acclaimed great American novels. Part adventure story, part quest for vengeance, part biological textbook and part whaling manual, Moby Dick was first published in 1851. The story follows Ishmael as he abandons his humdrum life on shore for an adventure on the waves. Finding the whaler Pequod at harbour in Nantucket, he signs up for a three year term without meeting the Captain of the ship, a mysterious figure called Ahab. It is only well into the voyage that Ahab’s thirst for vengeance against the eponymous white whale Moby Dick—and the consequences—become clear.
The novel is semi-autobiographical: Herman Melville had had his own experience of whaling, having spent a year and a half aboard a whaling ship and further years travelling the world in the early 1840s. Herman used the knowledge gained from his experiences and wide reading on the subject to furnish Moby Dick with an almost encyclopaedic quality at times. The literary style varies widely, veering from soliloquies and staged scenes to dream sequences to comprehensive lists of ships provisions, but everything serves to further detail the world that’s being painted.
Presented here is the New York edition, which was published later than the London edition and reverted numerous changes the original publishers had made, as well as including the initially omitted epilogue.
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- Author: Herman Melville
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For the rest, blame not Stubb too hardly. The thing is common in that fishery; and in the sequel of the narrative, it will then be seen what like abandonment befell myself.
XCIV A Squeeze of the HandThat whale of Stubb’s, so dearly purchased, was duly brought to the Pequod’s side, where all those cutting and hoisting operations previously detailed, were regularly gone through, even to the baling of the Heidelburgh Tun, or Case.
While some were occupied with this latter duty, others were employed in dragging away the larger tubs, so soon as filled with the sperm; and when the proper time arrived, this same sperm was carefully manipulated ere going to the try-works, of which anon.
It had cooled and crystallized to such a degree, that when, with several others, I sat down before a large Constantine’s bath of it, I found it strangely concreted into lumps, here and there rolling about in the liquid part. It was our business to squeeze these lumps back into fluid. A sweet and unctuous duty! No wonder that in old times this sperm was such a favourite cosmetic. Such a clearer! such a sweetener! such a softener! such a delicious mollifier! After having my hands in it for only a few minutes, my fingers felt like eels, and began, as it were, to serpentine and spiralise.
As I sat there at my ease, cross-legged on the deck; after the bitter exertion at the windlass; under a blue tranquil sky; the ship under indolent sail, and gliding so serenely along; as I bathed my hands among those soft, gentle globules of infiltrated tissues, woven almost within the hour; as they richly broke to my fingers, and discharged all their opulence, like fully ripe grapes their wine; as I snuffed up that uncontaminated aroma—literally and truly, like the smell of spring violets; I declare to you, that for the time I lived as in a musky meadow; I forgot all about our horrible oath; in that inexpressible sperm, I washed my hands and my heart of it; I almost began to credit the old Paracelsan superstition that sperm is of rare virtue in allaying the heat of anger; while bathing in that bath, I felt divinely free from all ill-will, or petulance, or malice, of any sort whatsoever.
Squeeze! squeeze! squeeze! all the morning long; I squeezed that sperm till I myself almost melted into it; I squeezed that sperm till a strange sort of insanity came over me; and I found myself unwittingly squeezing my co-laborers’ hands in it, mistaking their hands for the gentle globules. Such an abounding, affectionate, friendly, loving feeling did this avocation beget; that at last I was continually squeezing their hands, and looking up into their eyes sentimentally; as much as to say—Oh! my dear fellow beings, why should we longer cherish any social acerbities, or know the slightest ill-humor or envy! Come; let us squeeze hands all round; nay, let us all squeeze ourselves into each other; let us squeeze ourselves universally into the very milk and sperm of kindness.
Would that I could keep squeezing that sperm forever! For now, since by many prolonged, repeated experiences, I have perceived that in all cases man must eventually lower, or at least shift, his conceit of attainable felicity; not placing it anywhere in the intellect or the fancy; but in the wife, the heart, the bed, the table, the saddle, the fireside, the country; now that I have perceived all this, I am ready to squeeze case eternally. In thoughts of the visions of the night, I saw long rows of angels in paradise, each with his hands in a jar of spermaceti.
Now, while discoursing of sperm, it behooves to speak of other things akin to it, in the business of preparing the sperm whale for the try-works.
First comes whitehorse, so called, which is obtained from the tapering part of the fish, and also from the thicker portions of his flukes. It is tough with congealed tendons—a wad of muscle—but still contains some oil. After being severed from the whale, the whitehorse is first cut into portable oblongs ere going to the mincer. They look much like blocks of Berkshire marble.
Plum-pudding is the term bestowed upon certain fragmentary parts of the whale’s flesh, here and there adhering to the blanket of blubber, and often participating to a considerable degree in its unctuousness. It is a most refreshing, convivial, beautiful object to behold. As its name imports, it is of an exceedingly rich, mottled tint, with a bestreaked snowy and golden ground, dotted with spots of the deepest crimson and purple. It is plums of rubies, in pictures of citron. Spite of reason, it is hard to keep yourself from eating it. I confess, that once I stole behind the foremast to try it. It tasted something as I should conceive a royal cutlet from the thigh of Louis le Gros might have tasted, supposing him to have been killed the first day after the venison season, and that particular venison season contemporary with an unusually fine vintage of the vineyards of Champagne.
There is another substance, and a very singular one, which turns up in the course of this business, but which I feel it to be very puzzling adequately to describe. It is called slobgollion; an appellation original with the whalemen, and even so is the nature of the substance. It is an ineffably oozy, stringy affair, most frequently found
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