198 AMERICAN FISH CULTURE. 



TTie Large-White, Fish (C. albus), is a fish of rare 

 delicacy. Its flesh and skin contain a large proportion of 

 gelatine. In autumn, at spawning time, it is difficult to 

 broil it because of the fat; which dripping on the coals 

 ignites and frequently envelopes gridiron and fish in a 

 blaze. Its fatness even disfigures it. With head sunk in 

 its shoulders, it presents the appearance of the body of a 

 shad with the head of a herring. This, with its congener 

 ( C. guadrilateralis) , furnishes a large amount of food to 

 the northern Indians. Twenty-five years since a goodly 

 portion of the Chippeways, who were permanently encamped 

 at Sault St. Marie, subsisted chiefly on them, taking them in 

 large numbers in the rapids with dip-nets. In the regions 

 around the lakes of northern British America and Hud- 

 son's Bay, it also furnishes a large proportion of food. 

 Its flesh cloys less than that of any other fish, and it can 

 be eaten for months without getting tired of it. 



The average size of this fish in the upper of the large 

 lakes of the great range, is somewhat over three pounds; 

 they have been taken in Lake Superior weighing as much 

 as ten and twelve pounds. The usual size of those brought 

 to our city markets is about two pounds. They should be 

 naturalized in every lake that will afford them a suitable 

 habitat. 



The following from the last Maine report throws much 

 light on their manner of propagation : 



" Mr. Clark is engaged in the fishery in Detroit river 

 He estimated the total catch of white-fish in that river 

 alone, this year, to be half a million or more in number, 



