THE CANADIAN JOURNAL OF INDUSTRY, SCIENCE, AND ART: CONDUCTED BY THE EDITING COMMITTEE OF THE CANADIAN INSTITUTE. NEW SERIES. VOL. II. TORONTO: PRINTED FOR THE CANADIAN INSTITUTE, BY LOVELL AND GIBSON, YONGE STREET, MDCCCLVII. I. Geology and Mineralogy: E. J. CHAPMAN, Prof. of Geology and Mineralogy, Univ. Coll. Toronto. II. Physiology and Natural History: JAMES BOVELL, M.D., Trin. Coll. Toronto. III. Ethnology and Archæology: DANIEL WILSON, LL.D., Prof. of History and English Literature, Univ. Coll. Toronto. IV. Agricultural Science: H. Y. HIND, M. A., Prof. of Chemistry, Trin. Coll. Toronto. V. Chemistry: HENRY CROFT, D. C. L., Prof. of Chemistry, Univ. Coll. Toronto. VI. Mathematics and Natural Philosophy: J. B. CHERRIMAN, M.A., Prof. of Natural Philosophy, Univ. Coll. Toronto. VII. Engineering and Architecture: F. W. CUMBERLAND, C.E., and ALFRED BRUNEL, C.E. THE CANADIAN JOURNAL. NEW SERIES. No. VII. JANUARY, 1857. THE DECREASE, RESTORATION, 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 his "Physiologie 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 Sidus. If this be true, then he who could devise means for the preservation and increase 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-operation among the members of the Canadian Institute, I would venture to lay before you some notes upon the decrease, restoration, and preservation 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 beyond 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 |