52 FISH HARVESTING. 
the temperature of the water down to freezing- 
point, may send the young salmon-fry into the 
saltwater at a very early period of its life. ‘ At 
three days old he is nearly two grains in weight; at 
16 months old he has increased to two ounces, or 
480 times its first weight; at 20 months old, after 
the smolt has been a few months in the sea, it 
becomes a grilse of 83 lbs., having increased 68 
times in three or four months; at 22 years old it 
becomes a salmon of from 12 to 15 lbs. weight, 
after which its increased rate of growth has not 
been ascertained; but by the time it becomes 30 lbs. 
in weight, it has increased 115,200 times the 
weight it was at first.”* These smolts that I have 
seen in shoals were about half an ounce in weight, 
the produce of the summer’s spawning. As I 
have stated, they disappear when the floods set 
in; and nothing more is seen of them until they 
return salmon of various sizes, from 2 lbs. to 
75 lbs., or, as I believe, the Quinnat and Stzoin. 
The next salmon in importance, as affording 
food to the Indians, is called by them at the Kettle 
Falls cha-cha-lool, and arrives with the quinnat. 
This is unquestionably a fully-matured fish, 
and a distinct species, answering in many par- 
* Buckland’s Manual, ‘ Salmon Hatching,’ page 24. 
