Il8 SALMON FISHERY. 



feafon. In January and February they are in 

 their greatefl perfe&ion. When they are full of 

 eggs, their flefti is dryer than at other times ; they 

 are bad during fpawning, and for fome ftiort 

 time after. It is generally believed, that falmon 

 taken in the Loire, the Seine, the Garonne, the 

 Meufe, the Rhine, and the Thames, are ftronger 

 and fatter than thofe of Scotland, and that, on this 

 account, the Scotch falmon is better for faking. 

 That of Brittany is fomewhat lefs efteemed, than 

 the falmon of the rivers we have mentioned. 



The falmon of the Baltic is large and fat ; but 

 its flefh has little colour, which is attributed to 

 the frefli water that abounds there, efpecially in 

 the Gulf of Finland. It is faid, that the Norway 

 falmon is the firmeft of all ; and that the Irifh fal- 

 mon lofes its colour, when cured, more than that 

 of Scotland. 



The rivers, that fall into the German and Baltic 

 feas, ufually afford but fmall falmon, which are 

 brought from Hamburgh, and other ports near the 

 Elbe. To this fiih, which is packed up of all 

 forts pell-mell, the merchants prefer Englifli and 

 Scotch falmon ; it being properly chofen, and 

 each fort packed by itfelf. 



The 



