224 EEPOET OF COMMISSIONER OF FISH AND FISHERIES. 



certain parasitical animals which attach to them when they remain long 

 either in fresh water or in salt, as the case may be. 



The spawn is not deposited until the water is greatly below its sum- 

 mer temperature. Professor Agassiz stated personally to the writer, 

 that 42° of Fahrenheit's thermometer, or 10° above the freezing-point, was 

 the temperature at which salmon usually cast their ova. It is abso- 

 lutely necessary that the water should be aerated, or highly supplied 

 with oxygen; hence the salmon resort to shallow, pure water, andswdftly- 

 running streams, the rapidity and frequent falls in which impart purity 

 and vitalitj", by mingling their waters with the atmosphere. 



The food of the salmon, previous to its quitting the salt water, con- 

 sists of the eggs of Ecliinodermata and Crustacea^ this rich aliment giving 

 the color and flavor for which its flesh is so highly i)rized. This is 

 sustained by the observations of Professor Agassiz, ^yho states that the 

 most beautiful salmon-trout are found in waters which abound in Crus- 

 tacea^ direct experiments having shown to his satisfaction that the in- 

 tensity of the red colors of their flesh depends upon the quantity of 

 Gammaridw which they have devoured. 



Fly-fishing for salmon in Nova Scotia and New Brunswick increases 

 annually, as the various rivers become known, and the proper localities 

 and seasons are ascertained. The two most noted rivers in Nova Scotia 

 are the Gold Eiver, which flows into the Atlantic west of Halifax, and 

 Saint Mary's Eiver, to the eastward of that port. In New Brunswick 

 the best rivers are the Southwest Miramichi, from Boiestown upward, 

 and the Nepisiguit Eiver, w^hich flows into the Bay of Chaleur, at Bath- 

 urst. It is known, however, that there is good salmon-fishing in several 

 other rivers of both provinces, while it is believed that there are many 

 rivers, especially in the northern part of New Brunswick, yet untried, 

 which, if visited by experienced sportsmen, not afraid of rough work 

 at the outset,' would aflbrd good sport and heavy fisli during the whole 

 of every season. 



5. — THE AMERICAN SMELT, {Osmerus mordax.) 



This beautiful and savory fish abounds in New Brunswick and Nova 

 Scotia ; it is sometimes taken a foot in length, but its average size is 

 about 5 or G inches. Very soon after the rivers are freed in spring from 

 their icy fetters, the smelts rush in to the smaller streams, in countless 

 thousands, and are then taken with the most wasteful profusion. The 

 popular name of smelt is given to this fish from its peculiar smell, which 

 resembles that of cucumbers ; this is strongest when the fish is first 

 taken, but it may be perceived by raising the gill-covers, after the fish 

 has been some time out of the water. 



On the gulf coast of New Brunswick large quantities of the smelt are 

 used every season as manure. At Miscou and other fishing stations in 

 the Bay of Chaleur it is taken in great numbers, with the seine, and 



