APPENDIX. 



I. 



Tlie Decrease, Restoration and Preservation rjf Salmon in Canada. 

 By the Eev. William Agar Adamson, D.C.L. 



Brillat Savarin, in liis " Physiologic du Gout," asserts that the 

 man who discovers a new dish does more for the happiness of the 

 human race than he wdio discovered the Georgium Sidus. If this 

 be true, then he who could devise means for the presei-vation 

 and increase of an old, wholesome, and higlily coveted article of 

 food would not labour in vain, nor would, I imagine, his endea- 

 vours be despised by the members of the Canadian Institute, how- 

 ever humble his abilities, and however unskilled he might be in 

 scientific lore. Actuated by this belief, as well as desirous t(5 

 respond to the demand for co-operation among the members of the 

 Canadian Institute, I would venture now to give some notes 

 upon the decrease, restoration and preservation of the Salmon 

 (iS'a/mo Salar) in Canada.* 



It is unnecessary to magnify the importance of this fish as an 

 economic production, or as an article of commerce. As food it is 

 beyond comparison the most valuable of fresh water fish, both on 

 account of the delicacy of its flavour, and the numbers in which 

 it can be supplied. By prudence, a little exei-tion, and a very 

 small expense now, it may not only be rendered cheap and acces- 



* Tliis valuable paper -was first prepared for the Canadian In.stitute. — J.E.A. 



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