At the curing houses, mostly owned by Americans, the labour is chiefly performed by Chinamen under the superintendence of white men. “John” quickly and cleverly guts the fish and cuts off its head; then cuts it into chunks, which are boiled, first in salt and afterwards in fresh water. Next the tins are filled, and soldered down, all but one little hole in their tops. The tins are then immersed in boiling water, and when every particle of air is excluded, a few drops of solder effectually seal them up till wanted for the table. The process is in effect the same employed in the preservation of meats and fruits in tins. Many British and Irish waterfalls are celebrated for their salmon leaps. In Inverness‐shire at Kilmorack, at Ballyshannon in Donegal, and Leixlip near Dublin, in Pembrokeshire and elsewhere, the leaps are noted, and at many of them there are osier baskets placed below to catch the fish when they fail and fall. Sportsmen have even shot them, on the wing as it were, in their leap. At the Falls of Kilmorack “Lord Lovat conceived the idea of placing a furnace and frying‐pan on a point of rock overhanging the river. After their unsuccessful effort some of the unfortunate salmon would fall accidentally into the frying‐pan. The noble lord could thus boast that the resources of his country were so abundant, that on placing a furnace and frying‐pan on the banks of its rivers, the salmon would leap into it of their own accord, without troubling the sportsman to catch them. It is more probable, however, that Lord Lovat knew that the way to enjoy salmon in perfection is to cook it when fresh from the water, and before the richer parts of the fish have ceased to curd.”