_Canning of Salmon._--The canning of salmon is one of the most important of the fish industries of the United States. The immense coast line possessed by the United States on the west, which is so vastly extended by the Alaskan coast and Aleutian Islands, affords the most extensive fisheries of salmon in the world. As has already been stated, there are no large markets in that region in which the fresh salmon can find a purchaser. The fish, therefore, must be neglected as a food product or else prepared in some way to enable them to be shipped to great distances. Probably the most unobjectionable way is by canning. The principles of the canning of salmon are not different at all from those which underlie the sterilization of any kind of food. The establishments in which the canning takes place are perhaps the most extensive in the world. The prime necessity in these cases is to secure complete sterilization. In the case of fish any failure to secure the proper sterilization is the more reprehensible, because fish decompose so readily, forming fermentative products which are extremely poisonous. Cases of poisoning from eating canned salmon have been reported, and in some cases they may prove fatal. Every can of salmon which is to be eaten ought to be examined carefully in order to see if there are any incipient signs of decomposition. A bad smelling or otherwise imperfect can should be rejected without question. Only the fish which is perfectly fresh to the taste and odor and which gives no signs of any kind of deterioration should be eaten. When properly prepared, canned salmon affords a delicacy as well as a food product which can hardly be too highly prized. _Composition of Canned Salmon._--Mean of three samples. Water-free substance: Protein, 53.52 percent Fat, 40.52 „ Ash, 6.24 „