Sal On Fishing

One ot the most esteemeci nsn is tne salmón. It is difflcult to obtain accurate statistics of the flsh food which is drawn from the sea. In New Brunswick the value of the salmón annualy taken is $800,000. As many as 40, 000 salmón have been caught in the course of a season at the mouth of the St. Johns river, a large portion of which is sent fresh to this country, )ringing remunerativo prices. At the entrance to the Miramichi, 400,000 ounds are annually put up "presrved" 'or export. The catch of saimón at Oregon is enormous. The average take y thirteen preserving establishments vas 15,000 fish per night for 26 nights. During a single season several years ince, 1,250,000 salmón were taken, weighing on an average 16 pounds each. In 1876. during the flshing seaon, 18 establishments on the Lower ]olumbia river put up 428,730 cases of salmón. Of these over 400,000 cases contained four-dozen one-pound tins, ,he remainder consisting of twojound and two and one-half-pound tins. )ver 100,000 cases were shipped direct 'rom Astoria to England in the flrst ;hree months. In 1877 the total catch was 378,325 cases. The total exports from San Francisco by sea to Europe md the colonies were 170,887 cases in 1876 and 160,982 cases in 1877. Praiseworthy attempts are now béng made by flsh commissioners, both State and national, to increase in nuinbers this splendid flsh in the various rivers of the country, and the result hus far is proving eminently satis'actory. Boston market is supplied with salmón piïncipally from the PeïobscQt, Me., St. John, Ñ. B., and from Quebec and the lower St. Lawrence river. Penobscot salmón are more plentif ui this year than for many years, and alwayscommand the highest price n Boston market ; they arrive f resher, ïarder, and in better condition than hose from any other point; they are also finer-grained and better flavored ,han any others in the market. The supply of salmón, though decreased 'rora some quarters and increased from others, is, on the whole, aboye the totals of last year. The quality of the Juebec salmón, on arrival in Boston, is far better than was the case some re&ïs ago, as improved methods f re'rigeration have been adopted, and receipts embrace whole carloads packed n ice. So far this season salmón have jeen larger than usual. One lot unoaded Thursday averaged a weight to each fish of twenty-f our pounds.