MACKINAW TROUT. | | 895: 
The Trout of the Great Lakes is one of three most numerous fishes 
(Trout, White-fish, Lake Herring), and except the Sturgeon it attains 
the greatest weight of any of the lake fishes. It is captured almost ex- 
clusively by the gill-nets, though the pound-nets in some portions of the 
lakes take them during the spawning season, and in the winter a 
great many are caught in the bays, through holes cut in the ice. 
As compared with the White-fish, their merits as a fresh fish are rela- 
tive to taste, though most people prefer the latter. Salted Trout are in- 
ferior to salted White fish, and bring a lower price in the market. 
Their migrations, so far as known, are confined to the spawning season. 
They do not ascend the rivers, and although they occur in inland lakes 
connected with the main lake by rapids, there seems to be no knowledge 
of their ever having been seen or taken in the outlets. At other times 
than the spawning period, they remain chiefly in deep water, a depth of 
thirty fathoms being the most favorable ground for their capture. In 
the shallow waters of Lake Erie, in the western part of the lake, they 
are scarcely found at all, though numerous in the deeper portion, east of 
the city of Cleveland. 
The Lake Trout is a ravenous feeder, The fishermen say of him that 
“he always bites best when he is fullest.” 
In Lake Michigan the food of the White-fish was ascertained to be 
chiefly the Cisco (Coregonus hoyi.). The prevailing no‘ion that they feed 
largely on White fish has not been confirmed by observations. During 
most of the year they live in deeper water than that in which the young © 
White-fish are found. | 
Their exceeding voracity induces them to fill their maws with singular 
articles. When steamers pass, the refuse from the table is eagerly seized 
by the Trout. I have taken from the stomach a raw peeled potato and 
_ apiece of sliced liver, and it is not unusual to find pieces of corn cobs in 
the green season, and in one instance I heard of a piece of ham bone. 
They are readily taken with a hook, baited with pieces of fish. They 
area sluggish fish to pull in, taking hold of the bait with a tug at the 
line, and then allowing themselves to be pulled to the surface, with no 
more vibration in the line than if a heavy sinker was the weight at the 
end. 
The spawning season is toward the last of October, about a month 
earlier than that of the White-fish. The localities selected for spawning 
are usually rock bottoms in seven to ninety feet of depth. The decrease 
in numbers of the Lake Trout is not as apparent as in the White. fish. 
The pound-nets have not made the extensive inroads upon their num- 
