KIVEB FISH AND FISHING. 367 



now hardly exists west of the Kennebec and Penobscot, 

 and even there is becoming yearly more scarce. In the 

 British Provinces, and in California and Oregon, it still 

 abounds. 



Sea Trout, Salmo Trutta. — According to Mr. Yar- 

 rel, this fish is distinguished from the common salmon by 

 the gill-cover, which differs in the following points : — The 

 line of union of the operculum with the sub-operculum and 

 the inferior margin of the sub-operculum, is oblique, forming 

 a considerable angle with the axis of the body of the first. 

 The posterior edge of the pre-operculum is rounded, not 

 sinuous. The teeth are also more slender and numerous. 

 The flesh of this fish is very similar in flavor and color 

 to that of the common salmon, with which it is very gen- 

 erally confounded ; and the two are sold indiscriminately 

 by the fishmongers, as ordinary salmon. In habits, haunts, 

 &c, they are also alike. It is common in the St. Law- 

 rence, and the rivers of Nova Scotia and New Brunswick. 



The Common Trout, Salmo Fontinalis, is distinguished 

 by the length of the lower jaw being greater than that of 

 the upper. It weighs from half a pound to four or five, or 

 even, in rare cases, up to eight pounds ; and its ordinary 

 leDgth is from 10 to 18 or 20 inches. In shape it is not 

 quite so elegant as the salmon, but it is, nevertheless, a 

 very beautiful fish. The snout is more blunt, and the 

 jaws are thickly supplied with teeth inclining inwards, and 

 very sharp. In color it is dark brown, mottled with yel- 

 low on the back, pink on the sides, in season, and silver- 

 white below. It is marked on the sides with several dis- 

 tinct round spots of a bright red color, each surrounded 



