194 AMERICAN FISH CULTURE. 



salt water, and which acquire a larger size and darker 

 tinted flesh by feeding upon Crustacea found there. Nor 

 has it but slight affinity to the sea trout (Salmo trutta) 

 of Scotland and Ireland. 



These fish come in large schools into the Canadian and 

 New Brunswick streams. On their arrival they are beau- 

 tifully bright and of surpassingly delicate flavor, but like 

 the salmon, which they precede a month or so, they lose 

 their brilliancy and flesh up to the time of spawning, which 

 is in October. As far as I have examined them their 

 stomachs are empty after entering fresh water, while an 

 occasional brook trout taken in the same pool has a well- 

 filled paunch. They are, therefore, purely anadromous, and 

 like the salmon attain all of their growth and flavor at sea. 

 On this account they are desirable subjects for naturaliza- 

 tion, and should be introduced with the salmon, and be 

 made to participate in the facilities which are now being 

 created to enable them to ascend our rivers. Four pounds 

 is not an unusual size ; they are sometimes taken as high as 

 six and seven pounds. 



In the summer of 1865 I stopped with a friend at 

 Harris's, on the Tabasintac, an inconsiderable stream half 

 way between Chatham and Bathurst, New Brunswick, to 

 enjoy the sea-trout fishing. My friend captured a goodly 

 number of them under a pound weight, near the house 

 after taking our tea. The next morning we travelled seven 

 miles down the creek in a large " dug-out," drawn by a 

 pair of stout horses, rumbling along over cobble-stones 

 down to the junction of the Escadillach. Here, in less than 



