The main salmon rivers are the Fraser, Skeena, and Nasse rivers, but the fish also swarm in the inlets into which smaller streams empty. The Nimkish, on Vancouver Island, is also a salmon stream. Setting aside the stories of water so thick with salmon that a man might walk upon their backs, as well as that tale of the stage-coach which was upset by salmon banking themselves against it when it was crossing a fording-place, there still exist absolutely trustworthy accounts of swarms which at their height cause the largest rivers to seem alive with these fish. In such cases the ripple of their back fins frets the entire surface of the stream. I have seen photographs that show the fish in incredible numbers, side by side, like logs in a raft, and I have the word of a responsible man for the statement that he has gotten all the salmon needed for a small camp, day after day, by walking to the edge of a river and jerking the fish out with a common poker. There are about sixteen canneries on the Fraser, six on the Skeena, three on the Nasse, and three scattered in other waters--River Inlet and Alert Bay. The total canning in 1889 was 414,294 cases, each of 48 one-pound tins. The fish are sold to Europe, Australia, and eastern Canada. The American market takes the Columbia River Salmon. Around $1,000,000 is invested in the vessels, nets, trawls, canneries, oil-factories, and freezing and salting stations used in this industry in British Columbia, and about 5500 men are employed. "There is no difficulty in catching the fish," says a local historian, "for in some streams they are so crowded that they can readily be picked out of the water by hand." However, gill-nets are found to be preferable, and the fish are caught in these, which are stretched across the streams, and handled by men in flat-bottomed boats. The fish are loaded into scows and transported to the canneries, usually frame structures built upon piles close to the shores of the rivers. In the canneries the tins are made, and, as a rule, saw-mills near by produce the wood for the manufacture of the packing-cases. The fish are cleaned, rid of their heads and tails, and then chopped up and loaded into the tins by Chinamen and Indian women. The tins are then boiled, soldered, tested, packed, and shipped away. The industry is rapidly extending, and fresh salmon are now being shipped, frozen, to the markets of eastern America and England. My figures for 1889 (obtained from the Victoria _Times_) are in all likelihood under the mark for the season of 1890. The coast is made ragged by inlets, and into nearly every one a watercourse empties. All the larger streams are the haven of salmon in the spawning season, and in time the principal ones will be the bases of canning operations.