THE SALMON FAMILY. 207 



Hendrick HudsDii, when lie first ascended the river that 

 bears his name, recorded in his journal, "many Salmon, 

 Mullets, and Eajs very great ;" and when he passed the High- 

 lands remarks : " Great stores of Salmon in the river." They 

 were formerly abundant in all the lakes in the interior of 

 New York, that communicate with Lake Ontario, and were 

 also found in Lake Champlain and the rivers flowing into the 

 St. Lawrence, from the south. Stories have been handed 

 down of the great numbers once taken in the Connecticut, and 

 it is said of old dwellers on its banks, that in their articles of 

 indenture, it was stipulated that the master should not feed 

 his apprentice on Salmon more than three days in the week. 



The only fresh Salmon we get now, come from Montreal, 

 and from St. John, New Brunswick: from the latter by 

 steamer to Boston, packed in ice, where they are repacked 

 and sent to cities further south. At Chatham, Bathurst, and 

 several other ports of the British Provinces, there are estab- 

 lishments where they are parboiled after being cut into pieces 

 of suitable size, and packed in hermetically sealed cans, and 

 shipped to Europe and the United States. The smoked and 

 salted Salmon generally come from points further north. 



The rivers which flow into the St. Lawrence from the north, 

 below Quebec, and those that empty into the Gulf of St. 

 Lawrence, and into the Atlantic along the coast of Labrador, 

 still furnish rare sport to the angler who will undertake the 

 journey. In the more southern portions of those regions, 

 every means, fair or foul, of taking them is practised, without 

 a thought for the continuance of the species ; as if extermina- 

 tion was the present and ultimate object. 



The streams of California connecting with the ocean, from 

 the thirty-seventh degree of latitude northward, and the 

 rivers of Oregon and Washington Territory, as well as those 



