294 SALMON. Class IV. 



are taken. We were lately informed, that in the 

 year 1760 about 320 tons were taken in the Cr an- 

 na fifhery. 



The falmon are cured in this manner : they are 

 firft fplit, and rubbed with fine fait ; and after ly- 

 ing in pickle in great tubs, or refervoirs, for fix 

 weeks, are packed up with layers of coarfe brown 

 Spanifh fait in cafks, fix of which make a ton. Thefe 

 are exported to Leghorn and Venice at the price of 

 twelve or thirteen pounds per ton, but formerly 

 from fixteen to twenty-four pounds each. 

 Pcscrip. The falmon is a fifh fo generally known, that a 



very brief defcription will ferve. The largeft we 

 ever heard of weighed feventy four pounds. The 

 color of the back and fides are grey, fometimes 

 fpotted with black, fometimes plain : the covers 

 of the gills are fubject to the fame variety : the 

 belly filvery : the nofe fharp pointed : the end of 

 jhe under jaw in the males often turns up in form 

 of a hook ; fometimes this curvature is very confi- 

 derable : it is faid that they lofe this hook when 

 they return to the fea. 



The teeth are lodged in the jaws and on the 

 tongue, and are ilender, but very fharp. 



The tail is a little forked. 



The 



