He pays regular, was the rejoinder. But come, it’s getting dreadful late, you had better be turning flukesit’s a nice bed Sal and me slept in that ere bed the night we were spliced. There’s plenty of room for two to kick about in that bed; it’s an almighty big bed that.
I considered the matter a moment, and then up stairs we went, and I was ushered into a small room, cold as a clam, and furnished, sure enough, with a prodigious bed, almost big enough indeed for any four harpooneers to sleep abreast.
But how puny and harmless they now looked beside this huge and terrific incarnation of hate, of vengeance and of death. The man himself, for such I may call him, was fully fifteen feet in height and, on Earth, would have weighed some four hundred pounds. He sat his mount as we sit a horse, grasping the animal’s barrel with his lower limbs, while the hands of his two right arms held his immense spear low at the side of his mount; his two left arms were outstretched laterally to help preserve his balance, the thing he rode having neither bridle or reins of any description for guidance.
And his mount! How can earthly words describe it! It towered ten feet at the shoulder; had four legs on either side; a broad flat tail, larger at the tip than at the root, and which it held straight out behind while running; a gaping mouth which split its head from its snout to its long, massive neck. Read More
The woodtick sucks the blood of the dog, but the germ, being so very small, goes right into the blood of the body, and there it has many children. In those days there would be as many as a billion—a crab-shell, please—as many as that crab-shell in one man’s body. We called germs micro-organisms. When a few million, or a billion, of them were in a man, in all the blood of a man, he was sick. These germs were a disease. There were many different kinds of them—more different kinds than there are grains of sand on this beach. We knew only a few of the kinds. The micro-organic world was an invisible world, a world we could not see, and we knew very little about it. Yet we did know something. There was the bacillus anthracis; there was the micrococcus; there was the Bacterium termo, and the Bacterium lactis—that’s what turns the goat milk sour even to this day, Hare-Lip; and there were Schizomycetes without end. And there were many others….” Read More