THE SALMON FAMILY. 39 
region, the lakes of New Hampshire, and thence 
northwestward to Alaska, abounding in cold deep 
waters, its range apparently nowhere coinciding 
with that of Coregonus williamsont. 
The common White-fish (Coregonus clupeiformis) 
is the largest in size of the species of Coregonus, 
and is unquestionably the finest as an article of 
food. It varies considerably in appearance with 
age and condition, but in general it is proportion- 
ately much deeper than any of the other small- 
mouthed Coregoni. The adult fishes develop a 
considerable fleshy hump at the shoulders, which 
causes the head, which is very small, to appear 
disproportionately so. The white-fish spawns in 
November and December, on rocky shoals in the 
great lakes. Its food, which was for a long time 
unknown, was ascertained by Dr. P. R. Hoy to 
consist chiefly of deep-water crustaceans, with a 
few mollusks, and larve of water insects. ‘The 
white-fish,” writes Mr. James W. Milner, “has 
been known since the time of the earliest explorers 
as pre-eminently a fine-flavored fish. In fact, there 
are few table-fishes its equal. To be appreciated 
in its fullest excellence, it should be taken fresh 
from the lake and broiled. Father Marquette, 
Charlevoix, Sir John Richardson, — explorers who 
for months at a time had to depend on the white- 
fish for their staple article of food— bore testimony 
to the fact that they never lost their relish for it, 
and deemed it a special excellence that the appe- 
tite never became cloyed with it.” The range of 
the white-fish extends from the lakes of New York 
and New England northward to the Arctic Circle. 
