ATKINS THE SALMON AND ITS ARTIFICIAL CULTURE. 327 



31. — HOUSATONIC RIVER. 



Salmon disappeared from this river mauy years ago. One correspond- 

 ent sa^'S they disappeared about 1800, and were plenty fifty years ear- 

 lier, not only in the main Honsatonic, but also in the Naugatucli, its 

 largest tributary.* Some four or five years ago there was one of seven 

 or eight pounds caught below the dam at Stratford, and returned by a 

 Mr. Sheltoil to the river above the dam.t 



E— NOTES ON THE GROWTH AND MIGRATIONS OF SALMON 



1.— INTRODUCTORY REMARKS. 



It is the purpose of this paper to present such fticts as have been 

 observed regarding the growth and migration of the anadromous saj- 

 mon of Maine, adding some facts about the salmon of Canada by way 

 of illustration, no attempt being made to compile from published author- 

 ities. This statement will serve to explain the meagerness of the nar- 

 rative. In fact, the data for a history of the life of a Maine salmon are 

 so exceedingly scanty, that, but for assistance afforded by observations 

 made in other countries, it would be largely an unguessed riddle. This 

 paucity of material is in great part due to the early decline and present 

 scarcity of the species, but, as regards some phases of growth, is believed 

 to be owing to some peculiar conditions, climatic or other, which affect 

 the growth and habits of the fish. 



2. — THE NAMES APPLIED TO CERTAIN STAGES OF GROWTH. . 



The nomenclature of the various stages of salmon-growth in use 

 among sportsmen and naturalists in America is of British origin. Its 

 application to American salmon presupposes an identity of habits in 

 general, and so far as these have been investigated there is nothing to 

 forbid that supposition. As it will be convenient to use several of tbese 

 imported terms in this paper, their signification requires a word of 

 explanation. "Parr" is the term used to designate a youug salmon 

 not yet prepared for its first migration to the sea ; its most obvious 

 external characteristics are the dark transverse bars and red spots on 

 the sides. In Scotland this stage lasts for a year in general, and souie- 

 times for two years, and the length of the fish at its completion may be 

 I)ut down roughly at five to eight inches. " Smolt" is the name applied 

 to salmon in the next stage, the commencement of which is marked by the 

 disappearance of the bars and spots of the parr and the assumption of 

 the silvery coat of the adult salmon. The smolt proceeds immediately 



* J. W. Webster, of Waterbury ; his testimony corroborated by Will lam A. Clarke, of ■ 

 Mouroc, and R. S. Peck, of Newtowu. 

 t Letter of P. P. Curtys. 



