. Shores and Alps of Alaska . t length ofthe king salmon is six feet, and weight 100 the two canning and salting works in CooksInlet 15,500 were taken in 1880. In addition tothe Kassiloff and Kenai Rivers in Cooks Inlet, theking salmon is also found in the Alanuk or AleganukRiver, near the Indian village of that name at themouth of the Copper River; brought from whichriver to this place a fresh king salmon is worth justten cents. Second, the red salmon or hxisnee, which runsthe whole summer. These two kinds of salmonare the only sorts used for canning, except atKassiloff, where the silv
. Shores and Alps of Alaska . t length ofthe king salmon is six feet, and weight 100 the two canning and salting works in CooksInlet 15,500 were taken in 1880. In addition tothe Kassiloff and Kenai Rivers in Cooks Inlet, theking salmon is also found in the Alanuk or AleganukRiver, near the Indian village of that name at themouth of the Copper River; brought from whichriver to this place a fresh king salmon is worth justten cents. Second, the red salmon or hxisnee, which runsthe whole summer. These two kinds of salmonare the only sorts used for canning, except atKassiloff, where the silver salmon is also used. THE SALMON OF ALASKA. 191 The nearest river from Nuchuk for red salmonis the Isha in Prince William Sound, where areruins of old Kussian or Indian weirs, though afew may be found in almost any river. Third, the silver salmon or kisivich, of a whitertinge of flesh. Fourth, the steelhead or somga, which re-sembles the silver salmon, except in possessing ahead invulnerable to blows. y. <J_ Fifth, comes the hogback or karbusha, whichruns in August and September. Sixth, the dog salmon or hiko, running atthe same time—a coarse fish, with large teeth andscales. The women are now engaged in splitting salmonfor drying for their winter supply of eukola orookla, contenting themselves with the hogback 192 SHORES AND ALPS OF ALASKA. salmon and sea-trout at present, as the silversalmon has not yet arrived in the rivers of the value here of a salmon dried and smoked forkeeping is just one cent. A portion only of thesalmon is taken—a thin layer adhering to the skin,and another to the backbone—for a greater thick-ness would take longer to dry. The supply ofsalmon is practically unlimited. Every Saturday we use the small Kussian bathwhich is built on to one side of the old consists of two small apart-ments with thick log walls. Inthe inner room is a fireplacewithout any chimney for heat-jaw-boneof a Dog-salmon. ing to redness
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