The Californian Salmon. 57 



allowing it to expire when landed from the 

 net. After having been washed in a basin 

 prepared for the purpose, the fish are laid on 

 immense tables, where workmen with large 

 knives cut off the head with a single stroke. 

 With a second cut they open it up in all its 

 length, and then remove the entrails. In 

 some establishments the head and other offal 

 are not utilized, but in others they extract 

 from them an oil of considerable value." 



The paper then goes on to describe the 

 process of preserving the salmon in tins, which 

 is exactly similar to meat preserving as 

 usually practised, and states that : — 



" In the fisheries of Oregon alone, this 

 industry occupies not less than 10,000 

 workmen, and during the last season the 

 exports of preserved salmon have risen to a 

 milhon sterling. 



" We may ask if such destruction is not 

 likely soon to ruin the fisheries. Already a 

 remarkable diminution has taken place in the 

 number of the salmon, and the Fish Commis- 

 sion has taken steps to prevent their wholesale 

 destruction. Some fish-hatching establish- 

 ments have been instituted to re-stock the 



