THE SMELT. 281 



fish that he can capture in his own waters, simply that they may not pass into those of his 

 neighbor. 



The preservation of this noble fish is truly a subject of national importance, and it is to be 

 hoped that, by judicious legislation and active administration of the law, the Salmon may no 

 longer be the rich man's luxury, but again hold its legitimate place as the poor man's cheap 

 subsistence. 



The life history of the Salmon is very interesting, and in many parts not a little mys- 

 terious. In the short space which is allowable for the subject, I will endeavor to trace the life 

 of a Salmon from its eai'liest entrance into the world to its exit therefrom ; ])utting forvvai-d no 

 particular theories, but merely enumerating the accredited observations that have been made 

 on this curious subject. 



We will begin with the cradle that is prepared for the expected brood. This is a groove 

 in the gravelly bed of a river, and is scooped out by one or both of the parents. Even here a 

 discrepancy exists between ijractical observers, some of whom aver that the groove is made by 

 both parents, by means of rooting ^^•ith their noses in the ground ; others that the male Salmon 

 scoops out the gravel with a liook-like appendage that is developed on his cMn during the 

 breeding-season ; while others declare that the male never troubles himself about the labor of 

 scooping the groove, his duty being to watch over his mate and to fight any other fish of his 

 own sex and species who may intrude upon their home, and that the whole task devolves iipon 

 the female, who executes it by twirling her tail and not by grubbing with her snout. 



The whole process of depositing the numerous eggs occupies on the average about ten days, 

 and, after it is accomplished, the parent fish leave the eggs to be hatched by surrounding 

 influences, while they themselves quit the spot and remain in the river for a short period 

 while they recover from the exhaustion caused by the process. During this period they are 

 unusually ravenous, and vast quantities of the young of their own Ivind, which are about that 

 time abundant in the river, fall victims to their insatiable appetite. After a time, and about 

 the months of March and April, they drop down from i)ool to pool, in any flood which may 

 seem favorable to them, until they reach the sea, where they are supposed to remain from six 

 weeks to three or four montlis, when they again seek the river, vastly increased in weight and 

 improved in condition. 



The Salmon must be eaten fresh. If it be cooked within an hour or two after being taken 

 from the water, a fatty substance termed the " curd," is found between the flakes of flesh. If, 

 however, moi'e than twelve hours have elapsed from the death of the fish, the curd is not to be 

 seen, and the Salmon is much deteriorated in the judgment of epicui-es. 



The size of this fish is extremely variable, some specimens having been caught that 

 weighed sixty pounds, and Mr. Yarrell mentions one case where a female Salmon was captured 

 and was remarkable for weighing eighty-three poimds. This great weight was owing more 

 to the depth and thickness of the fish than the length. 



The Salmon is common to all rivers of the Atlantic coast north of Cape Cod. It is found 

 only in the coldest waters, and is equally distributed in Europe and America. It is npt 

 plentiful now south of the St. Lawrence River. The numerous dams have been a potent cause 

 of their scarcity. 



A large number of species have come to light in late years over the northern portions 

 of the continent. 



The mountain streams of the Great West afford abundance of Salmon trout. 



Several Pacific Ocean Salmons are known. 



The Grayling {Thymallus) is an allied form ; two species were found in the rivers and 

 lakes of Michigan. 



White Fish {Correganns dupeiformis). This is a notable food-fish of the Great Lakes ; 

 most highly prized. Numbers of species are also known in the lakes. 



The Smelt {Osmerus mordax) is a well-known food-fish, highly prized by some. Its 

 range is from Nova Scotia to Hatteras. In the fall, when the frost-fish or tom-cod is 

 appearing, the Smelt come in vast numbers. It is a smaU fish, yet it is caught by hook. 



Vol. III.-38. 



