134: MACKINAW SALMON. 



abi'east of Gros Cap is one of their favorite locali- 

 ties, and they are there frequently caught by the 

 Indians of from fifty to seventy-five pounds. They 

 are salted and smoked by the inhabitants for winter 

 use, but like the speckled trout are too dry for that 

 purpose, and should never be killed by the sports- 

 man except as an article of immediate consumption. 

 They are usually distinguished among Americans 

 as the Mackinaw Salmon, although that universal and 

 totally undescriptive name Lake trout is occasion- 

 ally applied to them, and are called by the Canadian 

 voyagers truites du lac. 



The gums of this fish are of a purple tinge, and 

 from this peculiarity, which is by no means invaria- 

 ble, is derived their scientific name. The scales are 

 small and the lateral line is nearly straight. The 

 under gill cover is large and grooved ; while there 

 are many teeth, the prominent ones being very sharp 

 and much curved, and the tongue has a row on each 

 side. 



The fin rays are :— D. 14, P. 15, Y. 9, A. 12, C.19 1. 



The tail is narrow at the root, and spreads broad 

 toward the extremity. The color on the back is 

 deep sea green, spotted with green and yellow spots ; 

 on the sides it is purple, with lilac spots, and on the 

 belly pure white. The tail is dark and beauti- 

 fully spotted the whole length. It is, altogether, a 

 remarkably handsome and graceful fish. 



The spawning season is October, and the opera- 

 tion is performed in the shallows near shore, at which 

 time the fish are mercilessly speared by the natives. 



