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White Fish as a principal food, and frequently the only one. It is
not to be understood that living wholly upon one kind of dish is
not tiring, but this particular fish does not pall, nor does it excite
the aversion generally caused by all other kinds.*
The White Fish generally weighs only three or four pounds ; but
they are occasionally caught weighing as much as fourteen pounds,
and in this case their flesh would delight the most experienced
judges of this kind of food. Without dressing or sauce of any
kind, these fine fish are much superior to any I have tasted else-
where, even when most artistically cooked. The white fish
spawns in autumn, and this is also the season for great fishing
expeditions, although the fish is in its worst condition. The
Attihawmeg, caught in autumn, are preserved in a very peculiar but
simple manner : a frame work is set up, and on its top strong poles
are laid at three feet apart. Small rods, rather longer than the
space intervening between the poles, are next prepared. As the
fish are thrown on to the bank, a hole is cut through their tail
ends, and using this, ten are threaded on to each rod, thus forming
what is called a broche (a spit) the ends of which are placed on
two of the poles. The fish, now hanging head, downwards, have
their throats cut with a slash of a knife, to free the blood, and to
aUow water to escape readily.
The sharp nights at the end of October, assist to harden the fish,
and to preserve them. When the season is not exceptionally
warm, hung fish (d la pente) is excellent. Of course the flavor
is injured by prolonged heat, and naturally it is only in autumn
that this process can be adopted'
The Tulibee is very like the White Fish ; it is, however, inferior,
and much less plentiful, and as much may be said about the Round
Fish, one of the Coregoni, which takes its name from being less wall-
sided than the preceding species'
The Herring Salmon, which is found in Bear Lake, appears to be
intermediate between the Harengus and the Salmo-
V. The family of Clupeoideś has two genera.
The Common Herring—Clupea Harengus.
The Nacacysh, or Gold-eye—Hiodon Chrysopsis.
* Sir John Richardson says : " Though it (white fish) is a rich, fat fish, instead
of producing satiety it becomes daily more agreeable to the palate ; and I know
from experience, that though deprived of bread and vegetables, one may live
wholly upon this fish for months, or even years, without tiring.—d. r. o.