72 THE SALMON FISHERIES. 
whether these names are strictly synonymous or not is 
a disputed point—holding only second rank, though their 
flesh is red ; while the “bull-trout,” (.S. evox) comes a bad 
third, its flesh being decidedly inferior to that of any other 
English variety, white in colour, and comparatively flavour- 
less. Here, as is too often the case elsewhere, the inferior 
race is the stronger ; bull-trout are able to push their way 
up-stream, and to spawn where the weaker salmon is kept 
back ; and in many rivers—notably the Coquet in Northum- 
berland—the more aristocratic salmon is being elbowed 
out by its sturdier “poor relations.” The problem of so 
regulating the use of nets that a closer mesh may be used 
to capture the bul!l-trout, which are smaller than the salmon, 
without capturing an undue proportion of the immature 
members of the larger and more valuable race, is one which 
is making more and more urgent claims on the careful 
attention of the authorities charged with the protection of 
the salmon fisheries. 
In England the proper classification of the different 
varieties of salmon is still an open question. In new 
countries like America, notwithstanding the care lately 
bestowed upon the matter, chaos reigns in the nomenclature 
of the large number of varieties which that great continent 
appears to contain. When Yarrell made the fry of Salmo 
salary into a distinct species, under the name of Salmo 
salmulus, and when eminent French naturalists till very 
recently promoted the kelt, or spawned salmon, to a similar 
dignity, under the name of saumon bécard, or beaked 
salmon,’ it is not surprising that the international classi- 
fication of the different species of a genus of fish which are 
susceptible of such great changes in their appearance at 
* S. hamatus, or hooked salmon, figures in some lists of American 
species of salmon, but is probably only the “ kelt” of other species. 
