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NEW SERIES. 



No. VII.— JANUARY, 1857 



THE DECREASE, PvESTORATION, AND PRESERVATION 

 OF SALMON IN CANADA. 



BY THE REV. WILLIAM AGAR ADAMSON, D.C.L. 



Read before the Canadian Institute, December 6th, 1856. 



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

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

 human race than he who discovered the Georgium Sid us. If this be 

 true, then he who could devise means for the preservation and in- 

 crease of an old, wholesome and highly coveted article of food would 

 not labor in vain, nor would, I imagine, his endeavors be despised by 

 the members of the Canadian Institute, however humble his abilities, 

 and however unskilled he might be in scientific lore. Actuated by 

 this belief, as well as desirous to respond to the demand for co-opera- 

 tion among the members of the Canadian Institute, I would venture 

 to lay before you some notes upon the decrease, restoration, and pre- 

 servation of the Salmon (Salmo 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 be- 

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

 account of the delicacy of its flavor, and the numbers in which it can 

 be supplied. By prudence, a little exertion, and a very small expense 

 now, it may not only be rendered cheap and accessible to almost 

 every family in Canada, but also an article of no small commercial 

 importance as an export to the United States, in which country, by 



VOL. II. — A 



