180 
SALMON. 
pickling, or drying. The Kamtschatkans keep 
them for home consumption: they make a dish 
called jouhola of the salmon cut into six pieces, and 
dried either in the open air, or smoked ; the roes 
are likewise greatly esteemed by them, either dried 
in the air or before the fire. They can live a long 
time on a small quantity of this roe, and eat with 
it the bark of birch or willow trees, to assist them 
in swallowing a food so very viscid ; but their am- 
brosial repast, says the author of the Arctic Zoology, 
is the fish flung into a pit till it is quite rotten ; 
when it is served up in the state of carrion, and with 
a stench unsupportable to every nose but that of a 
Kamtschatkan. 
