When a walrus is killed it takes some time to
cut it up and prepare it for removal to camp. There are usually several
helpers in the vicinity of any one who carries a line and spear. Others
walk along the edge of the pack until they find some one working up to
a walrus, or a party engaged in cutting it up.
According to Inuit custom, all who arrive while the walrus is being cut
up, no matter how many, are entitled to a share of it. The man who
strikes it, however, has the first pick, which, if there are four of
them, is one of the hind quarters; if there are only two or three, he
has both hind flippers if he prefer them, and is always entitled to the
head, which contains some of the choicest morsels either for cooking or
eating raw. I know of nothing more palatable in that climate during
winter and spring than raw frozen walrus head and tongue. It is not an
inviting-looking dish, but is most enjoyable. The meat is hard, but not
particularly tough--for walrus--and consists of alternate layers of
lean and fat. It is eaten with the addition of more blubber, and is
generally the occasion of a common feast for all the men in the camp.
If there is any left the women can eat it if they want to, but the
women never eat with the men, and if the tupic or igloo where the feast
is being held is small, even the women that dwell there are banished
until the feast is over.
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