An account of several late voyages & discoveries to the south and north towards the Streights of Magellan, the South Seas, the vast tracts of land beyond Hollandia Nova &c. : also towards Nova Zembla, Greenland or Spitsberg, Groynland or Engrondland, &c. / by Sir John Narborough, Captain Jasmen Tasman, Captain John Wood, and Frederick Marten of Hamburgh ; to which are annexed a large introduction and supplement, giving an account of other navigations to those regions of the globe, the whole illustrated with charts and figures.

CHAP. X.

Of the Trying out of the Train-oyl from▪ the Fat.

Formerly the Dutch did try out their Train-oyl in Spitzbergen, at Smerenberg, and about the Cookery of Harlingen, where still, for a re∣membrance, all sorts of Tools belonging there∣unto are to be seen, whereof I have make men∣tion before. The French-men try up their Train-oyl in their Ships, and by that means many Ships are burnt at Spitzbergen, and this was the occasion of the burning of two Ships in my time. They try out their Train-oyl at Spitz∣bergen, that they may load the more Fat in their Ships; and they believe it to be very pro∣fitable, for they go their Voyage upon part, that is to say, they receive more or less, accor∣ding to what they catch; But I do not ac∣count it Wisdom to fill up the room of the Ship with Wood, where they might stow Vessels. But our Country-men, as I told you before, put the Fat into the Vessels, wherein it doth fer∣ment just like Beer, and I know no instance that ever any Vessel did fly in pieces, although they are stopt up very close, and so it becometh for the greatest part Train-oyl in them. Of the fresh Fat of Whales, when it is burnt out you lose Twenty in the Hundred, more or less, ac∣cording

as it is in goodness. At the place where they try up the Fat into Train-oyl, near Hamburgh, they put the Fat out of the Vessels into a great wooden Trough or Tub, and out of this two Men empty it into a great Kettle that stands near it, that doth hold two Cardels of Fat, that makes 120, 130, and sometimes 140 Gallons: Underneath this Copper that is made-up with Bricks they put the Fire, and so they boil it, and try it up into Train-oyl, as you try up other Fat. This Copper is very well secured, as the Dyers Coppers use to be: it is very broad and flat, just like a Frying-pan, made of Copper. When the Fat is well tryed or fryed out, they take it out of the Pan with small Kettles, into a great Sieve, that the liquid only may run through, the rest is thrown away. This Sieve stands over a great Tub, which is above half filled with cold Water, that the hot Train-oyl may be cooled, and that what is unclean and dirty of the Blood and other Soil may fall to the bottom, and only the clear Train-oyl swim at the top of the Water, like other Oyl. In this great Tub or Trough is a small Spout or Tap which doth run out over another as big as a Tub, out of which the Train-oyl runs into another Tub, when it is almost ready to run over, which is also filled with cold Water to the middle, wherein it is more cooled, and becomes clearer, and more refined than it was before. In this Trough is another Spout, through which the Train oyl runs into the Warehouse into a Vatt, whereout they fill it into Cardels or Vessels. Some have but two Tubs. A Cardel or Hogshead holds 64 Gallons. A true Train oyl Barrel doth hold 32 Gallons. The Greaves they try up the second time, and

make brown Train-oyl out of it, others that think it not worth their while fling them away.