The Salmon 123 
to have time to look at the angler’s lures. Besides, it is repeatedly 
jumping out of the water at various angles, and while under water is 
almost constantly rubbing itself against the bottom or on rocks or 
stones, often turning on its back and sides in its endeavour to be rid 
of the fungus. Loch Tay has fallen off greatly since the disease 
commenced, and the wonder is that the supply has kept up so well 
during the last twenty years. Much has been said and written about 
preventing the disease, but little or nothing has been done towards 
stamping it out. Of course, although a cure for it were discovered, it 
would be most difficult to apply. 
I am of opinion that if all proprietors on affected rivers were 
to clear away all obstacles and allow the fish to have a clear run, 
they would distribute themselves over the whole river course, instead 
of as at present being huddled together under weirs and falls and 
in polluted parts of the river. Many of the fish would thus be out of 
reach of the disease. Every fish that became affected in the higher 
reaches during spring and summer should be destroyed to prevent 
the rivers from becoming polluted for the autumn run, which is by 
far the largest. If the disease continued it would be advisable to erect 
a barrier across the river and catch every fish that came up in spring 
and summer, and keep them in ponds and spawn them. Any that 
showed signs of disease could thus easily be treated. I should also 
recommend that all dead and dying fish be removed from the 
river. Until now this has only been done in a half-hearted way. Not 
only salmon but sea-trout, trout, grayling, and even sparling are 
subject to the disease. Those who wish to study the salmon 
disease should read The Cause of the Salmon Disease, by J. Hume 
Patterson, Glasgow. On page 12 he sums up as follows :—‘ rst, 
The Fungus Saproleguia ferax is not the cause of the salmon disease. 
and, The disease is due to the invasion of the tissues of the fish by a 
special bacillus (Bac?llus salmonis pestis). 3rd, The bacillus gains 
access through abrasion or ulceration of the skin, and the disease iS 
apparently not contracted when the skin of the fish is in a healthy 
state. 4th, Bacillus salmonis pestis can be transmitted from dead 
