3G FISHING WITH THE FL Y. 



back, growing lighter as the median line is approached, 

 and blending into a silvery gray tint, which pales to a 

 pure white on the belly ; the green portion is sprinkled 

 with golden specks ; the flesh is hard, and very good for 

 the table. After a very short sojourn in the creek, 

 bright crimson specks appear among the golden, which, 

 however, fade to a pale yellow ; the lustre of the green 

 disappears, they become heavier, but the flesh becomes 

 soft and uneatable, and the skin is covered with slime. 

 Salmon trout taken late in August and early in Septem- 

 ber, were full of ripe ova. 



Professor Bean placed some fish, that had been taken 

 in salt water, into a bucket of fresh, and the crimson 

 spots made their appearance in less than a day. 



When fully decked with these, and fattened, they 

 resembled our fontanalis greatly — the head, however, 

 being somewhat larger, and the tail less square. 



Salmo Gardneri. My acquaintance with this species 

 is very limited. The first one that I saw I took in 

 Sawmill Creek, well up to the head, in September, 

 1879. Seeing that it differed greatly from the specta- 

 hills, I preserved it in alcohol, and it was subsequently 

 identified by Professor Bean. It measured a trifle over 

 ten inches, and was very plump, weighing seven and a 

 quarter ounces. In my notes, I describe it thus : 

 " Body, dark green on back, but in general colors very 

 much like a steel head or quinnat salmon ; covered with 

 round, black spots, from one-sixteenth to one-eighth 

 inch in diameter ; these extend considerably below the 



