As a matter of fact, the waters of British Columbia are alive with halibut, cod, flounders, anchovies, whales, sardines, shad, oysters, clams, crabs, seals, prawns, and other useful creatures that are more or less neglected by a sparse and preoccupied human population. One of the few fish that happens to receive careful, not to say minute, attention in British Columbia is the sturgeon. It is caught, esteemed, and, as I am officially informed, subdivided into commercial uses according to the following classification:—(1) caviare; (2) isinglass, made from the swim bladder; (3) the flesh—fresh, salted, smoked, or otherwise prepared; (4) oil, which is of great value in the leather industry; (5) fertiliser, made from entrails and scrap; (6) the soft, gristly backbone, with its sheath, which, prepared, is called wesiga, and in Russia is a popular article of diet; (7) the brain and nerve cord, which, when smoked and dried, is considered a great delicacy in China; (8) the back portion of the sturgeon, or dorsal region, is made into balyki; (9) the ventral part, or belly, of the fish is utilised as a food called pupki; (10) a valuable glue, differing from the isinglass of the swim bladder, is derived from the nose, fins, tail, etc.; and, lastly (11), leather is made from the tough and dense skin. Thus there is apparently no waste in the case of this all-round fish. With regard to the famous British Columbia salmon, the first fact to be noted is that they are not salmon. They are very like salmon, and they are as good as salmon, if not better; but they do not belong to the genus. In thinking otherwise the pioneer population of British Columbia made one of those little mistakes that are natural and excusable in the excitement of occupying a new country. The fish in question belong, as a matter of fact, to the genus oncorhynchus, of which there are five species, all represented in British Columbian waters—the sockeye, the spring, the coho, the dog, and the humpback. When a mistake of this sort has a sufficiently long start, the correction cannot overtake it. The fish that are not salmon are now recognised as salmon all over the world. Were you to ask your grocer for “a tin of oncorhynchus,” you would probably make him jump. Another fact has to be noted in connection with the great so-called salmon industry. Its historian has not yet put in an appearance. I made that disappointing discovery while talking with Mr. W. H. Barker, president of the British Columbia Packers’ Association, than whom, I had been assured, no man in Canada knows more about the catching and canning of oncorhynchus. “It certainly would make an interesting book,” said Mr. Barker thoughtfully, “but that book has not been written.” “You ought to write it,” his visitor pointed out. “I’m much too busy,” Mr. Barker declared.