64 FISH HARVESTING. 
ropemaker—using neither tools nor machinery, 
but simply the hand and naked thigh. 
The first salmon entering the Columbia are 
taken at Chinook Point, a short distance above 
Cape Disappointment, near the mouth of the 
river. These are known as ‘Chinook salmon,’ 
and are celebrated, not only in the immediate 
neighbourhood but in the markets of San 
Francisco, as the fattest and _finest-flavoured 
salmon taken on the coast; they are large, 
ranging from 35lbs. to 70lbs. in weight. 
In June the grand army arrives. We need — 
not linger at the old fishery of the Chinook 
Indians, so prosperous fifty years ago. The 
Indians have disappeared; but the salmon army 
marches on, with little interruption, until they 
have arrived at the Cascades. 
Here we must remain awhile, and see for 
ourselves how the red man harvests his salmon. 
Salmon is quite as essential to the Indians 
residing inland as grain to us, or bananas and 
plantains to the residents in the tropics: gleaning 
the regular supply of fish, the Indian literally 
harvests and garners it as we reap our grain-crops. 
It cannot be by mere chance that fish are 
prompted, by an unalterable instinct, to thread 
their way into the farthest recesses of the moun- 
