LAKE SUPERIOR. 47 



and allows the canoe to settle back with the cur- 

 rent ; the fish thus entangled in the meshes is lifted 

 out and thrown into the boat. The net is about 

 four feet across, the rim is of wood, and the handle 

 is bent at the end so as to afford a secure hold. 

 Nothing but the practised eye of the native can dis- 

 tinguish, amid the foam and spray and broken water, 

 the dim and varying outline of the fish. Many are 

 frequently taken at one cast, and they are sold, 

 large and small, for five cents apiece. 



Although undoubtedly delicious eating, fresh from 

 the cold water of Lake Superior, white-fish are not 

 superior in flavor to their smaller brethren, the lake 

 herring. The latter, so closely resembling the for- 

 mer as to be only distinguishable by the sharper 

 projection of the lower jaw, are taken with the na- 

 tural brown fly that has been already described. 

 Differing little, if at all, from the cisco of Lake 

 Ontario, they rise with a bolder leap at the natural 

 fly, and their break is as vigorous and determined 

 as that of the trout. They do not seem, except on 

 rare occasions, to take the artificial fly, but with 

 bait not only furnish pleasant sport for ladies, but 

 an admirable dish for the table. 



The lake herring is found in many of the extensive 

 waters of the West, but being smaller than the 

 white-fish, is overshadowed by the reputation of the 

 latter. It is a pretty fish, bites freely and plays 

 well, but having to contend in delicacy against the 

 white-fish, and in vigor against the trout, it does 

 not receive the attention it deserves. Early in July 



