56                THE SOUTHERN ISLANrDS.
gins, the President of Chile, and Clover Pass was discovered and surveyed by Lieutenant Richardson Clover, U. S. N., while in command of the coast-survey steamer Patterson.
At Loring, at the entrance of Naha Bay, there is a large salmon cannery which has absorbed in the one establishment several smaller canneries and fisheries, and packs the catch of half a dozen streams of the neighbourhood. There is a post-office and trading-store in connection with it, and a village of Tongass Indians have settled beside this permanent settlement. The wreck of the Ancon remains a conspicuous object on the rocky shore, where it was blown by a williwaw or " woolly " as itwas letting go from the wharf at high tide on August 25, 1889. The passengers walked down the gang-plank as the ship settled, and, with all the ship's furnishings removed to the cannery loft, living there for five days until the next steamer returned them to Port Townsend.
THE PACIFIC SALMON.
There are five varieties of the Pacific salmon (Oncorhynch/s, the hook-jawed). The Pacific salmon and the Pacific trout differ so from the Atlantic species that it is a fine question whether there are any true salmon or trout on that coast, and whether any game laws can be legally enforced under such names.
Oncorhynchus chouicha, or king salmon, is the quinnat of the Columbia, the Chinook and Taku farther N., but everywhere recognized as the tyee (chief). Averaging from 60 to 80 pounds in the Stikine, it increases to 100 pounds in the Yukon. Its flesh is pale, and coming in pairs and not in great schools, it is not the whole pack of any one cannery.
Oncorhynchus nerka, the red salmon, is the blue-back of Oregon, the sockeye of the Fraser, and the canner's favourite because of the toughness and the deep tint of its flesh. It averages 6 and 10 pounds in weight, and visits the coast in incredible numbers.
Oncorhynchus kisutch, the silver salmon, is the most beautiful of its kind and the most spirited. It always chooses clear water, and leaps falls with agility. Its flesh is pale, and is unfit for canning within a few hours after landing.
Oncorhynchus gorbuseha, the humpback, is most abundant of the species, and averages from 5 to 10 pounds. The pale flesh cooks soft in cans and is not desired for packing, although of fine flavour. The humpback is even more plentiful than the red salmon, and can outjump any other species. Their leaps have not been recorded, like that Drammen River salmon in Norway that jumped 16 ft. up the face of a fall, but Lieutenant Niblack photographed one in the act of springing eight feet.
The first run of tyees comes in the early spring. In June the red salmon come in by Dixon Entrance, closely followed by the silver salm.