g20 NA TURAL HISTOR Y. 



is a very interesting and important group, and therefore will occupy a 

 considerable space in our pages. Both as food fishes, and as affording 

 < sport' for the fisherman, they rank highest of all the fishes. Every 

 amateur angler details his experience in fishing for these forms, and still 

 the oft-told story is as interesting as at first. Every detail has its fascina- 

 tion, — the preparation of the fly, the digging the worms, the description 

 of the stream and lake, the struggle with the fish, and the fish which one 

 saw but didn't catch, are all laid down in the veracious narrative. 



How many trout and salmon we have is a question on which there is 

 much dispute. In 1873 forty-three North American species were enumer- 

 ated. Ten years later this number was reduced to eighteen, by uniting 

 forms before considered distinct, and it is possible that the number may be 

 still farther reduced. 



Best and longest known is the salmon of the Atlantic, which ascends 

 the rivers of Europe as well as those of our east coast. In former times 

 this fish was very abundant as far south as Connecticut, and Hendrick 

 Hudson saw a ' great store ' of them in the river which bears his name. 

 To-day the fisherman must go to the rivers of Maine and the British prov- 

 inces for this fish. Their former abundance almost surpasses belief. Years 

 ago the apprentices of Connecticut set forth their grievances and their 

 ultimatum, much as do the wage-workers of to-day. Among the things 

 they resolved, was not to eat salmon more frequently than twice a week. 



There are land-locked salmon in Europe as well as in America ; but the 



great majority spend at least half their life in the salt water. The time 



at which the adults enter the fresh water for spawning varies with the 



locality, and would seem to be dependent upon the temperature. Thus on 



the southern coast of New England they come in April and May, while in 



the Penobscot, June and July are the great months. When they first enter 



the rivers they are fat and plump, and their flesh has that peculiar pinkish 



hue known as salmon-colored. This color is said to be due to the shrimps 



and other crustaceans on which they feed. They stay in the rivers two or 



three months before the spawning time comes, and as this approaches they 



become lean and ugly, and their bright colors disappear, while the lower 



jaw of the male develops a powerful hook, which he uses to good effect in 



his battles with his rivals. The spawn is deposited in the gravel near the 



sources of the streams, and the young fish usually appear in May. They 



stay in the fresh water for two or three years before the descent to the sea. 



As long as they stay in the rivers (sometimes until seven or eight inches 



long) they are called l parr,' and are spotted with red, and banded across 



the back. Next comes a silvery coat, and the fish is now a ' smolt,' the next 



stage is a ' grilse,' and the last is the adult salmon. In some places the 



