_4th. White Fish Fishery_.--No place in America has been so highly celebrated as a locality for taking this really fine and delicious fish, as Saint Mary's Falls, or the _Sault_,[27] as it is more generally and appropriately called. This fish resorts here in vast numbers, and is in season after the autumnal equinox, and continues so till the ice begins to run. It is worthy the attention of ichthyologists. It is a remarkable, but not singular fact in its natural history, that it is perpetually found in the attitude of ascent at these falls. It is taken only in the swift water at the foot of the last leap or descent. Into this swift water the Indians push their canoes. It requires great skill and dexterity for this. The fishing canoe is of small size. It is steered by a man in the stern. The fisherman takes his stand in the bows, sometimes bestriding the light and frail vessel from gunwale to gunwale, having a scoop-net in his hands. This net has a long slender handle, ten feet or more in length. The net is made of strong twine, open at the top, like an entomologist's. When the canoe has been run into the uppermost rapids, and a school of fish is seen below or alongside, he dexterously puts down his net, and having swooped up a number of the fish, instantly reverses it in water, whips it up, and discharges its contents into the canoe. This he repeats till his canoe is loaded, when he shoots out of the tail of the rapids, and makes for shore. The fish will average three pounds, but individuals are sometimes two and three times that weight. It is shad-shaped, with well-developed scales, easily removed, but has the mouth of the sucker, very small. The flesh is perfectly white and firm, with very few bones. It is boiled by the Indians in pure water, in a peculiar manner, the kettle hung high above a small blaze; and thus cooked, it is eaten with the liquid for a gravy, and is delicate and delicious. If boiled in the ordinary way, by a low hung pot and quick fire, it is soft and comparatively flabby. It is also broiled by the inhabitants, on a gridiron, after cutting it open on the back, and brought on the table slightly browned. This must be done, like a steak, quickly. It is the most delicious when immediately taken from the water, and connoisseurs will tell you, by its taste at the table, whether it is immediately from the water, or has lain any time before cooking. It is sometimes made into small ovate masses, dipped into batter, and fried in butter, and in this shape, it is called _petite pâte._ It is also chowdered or baked in a pie. It is the great resource of the Indians and the French, and of the poor generally at these falls, who eat it with potatoes, which are abundantly raised here. It is also a standing dish with all. [Footnote 27: This word is pronounced as if written _so_, not _soo_. It is a derivative, through the French, from the Latin _saltus_.]