The Sea: Its Stirring Story of Adventure, Peril, & Heroism. Volume 4Whymper, Frederick
History
The Sea: Its Stirring Story of Adventure, Peril, & Heroism. Volume 4
Whymper, Frederick
Adventure and adventurers; Arctic regions; Ocean; Voyages around the world
The following amusing dialogue on the habits of the salmon once took place
between the Ettrick Shepherd and a friend:—
“_Shepherd_:—‘I maintain that ilka saumon comes aye back again frae the
sea till spawn in its ain water.’
“_Friend_:—‘Toots, toots, Jamie! hoo can it manage till do that? Hoo, in
the name o’ wonder, can a fish, travelling up a turbid water frae the sea,
know when it reaches the entrance to its birthplace, or that it has
arrived at the tributary that was its cradle?’
“_Shepherd_:—‘Man, the great wonder to me is no hoo the fish get back, but
hoo they find their way till the sea first ava, seein’ that they’ve never
been there afore!’”
The canned salmon, now generally popular in England, and which, though
some few years ago an expensive luxury, is now within the reach of all,
comes principally from the Columbia River, Oregon, and other parts of the
North Pacific coasts. In North‐Western America the fish is a perfect drug
in the market. In a city like San Francisco it sells for eight cents (4d.)
per pound. Higher up the coast a large fish is obtained for a quarter to
half a dollar. Further north a piece of tobacco or a few needles will
purchase a twenty or thirty pound salmon. They are so abundant that the
writer has seen them on the beaches of streams and creeks falling into
Frazer River, British Columbia, by the score, bleeding, gasping, and
dying, having literally crowded each other out of the water. “Schools” of
them are often so densely packed together, that they impede the progress
of canoes and boats.
The salmon fisheries of the Columbia, Oregon, itself one of the grandest
rivers in the world, give employment to 4,000 men during the season, and
nearly all the canned salmon consumed in Europe comes from it.(44) There
are dozens of rivers on the north‐west coast equally available, and the
business even now is in its infancy; while salted, pickled, or smoked
salmon, hardly ever reaches England from there at all. As will appear,
there are splendid opportunities on that coast for hundreds of new‐comers,
it may almost be said with or without capital. It is needless to state
that the former is always to be preferred. Where isn’t it?
Public-domain text, read in full here on John Shaqi.
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