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I have heard the fresh anchovey much extolled but I hope I shall be pardoned for beleiving this quite as good. the bones are so soft and fine that they form no obstruction in eating this fish. we purchased all the articles which these people brought us; we suffered these people to remain all night as it rained, the wind blew most violently and they had their women and children with them; the latter being a sure pledge of their pacific dispositions. the Sturgeon which they brought us was also good of it's kind. we determine to send a party up the river to procure some of those fish, and another in some direction to hunt Elk as soon as the weather will permit.

I have herd the fresh anchovey much extoll'd but I hope I shall be pardened for believeing this quit as good. the bones are So Soft and fine that they form no obstruction in eating this fish.

Not any occurrence today worthy of notice. we live sumptuously on our wappetoe and Sturgeon. the Anchovey is so delicate that they soon become tainted unless pickled or smoked. the natives run a small stick through their gills and hang them in the smoke of their lodges, or kindle a small fire under them for the purpose of drying them. they need no previous preperation of guting &c and will cure in 24 hours. the natives do not appear to be very scrupelous about eating them when a little feated. the fresh sturgeon they keep for many days by immersing it in water. they coock their sturgeon by means of vapor or steam. the process is as follows. a brisk fire is kindled on which a parcel of stones are lad. when the fire birns down and the stones are sufficiently heated, the stones are so arranged as to form a tolerable level surface, the sturgeon which had been previously cut into large fletches is now laid on the hot stones; a parsel of small boughs of bushes is next laid on and a second course of the sturgeon thus repating alternate layers of sturgeon and boughs untill the whole is put on which they design to cook. it is next covered closely with matts and water is poared in such manner as to run in among the hot stones and the vapor arrising being confined by the mats, cooks the fish. the whole process is performed in an hour, and the sturgeon thus cooked is much better than either boiled or roasted.

Willard Somewhat worse the others are on the recovery. we are mortified at not haveing it in our power to make more Celestial observations since we have been at Fort Clatsop, but Such has been the State of the weather that we have found it utterly impractiable-. I purchased of the Clatsops this morning about half a bushel of Small fish which they had cought about 40 miles up the Columbia in their scooping nets. as this is an uncommon fish to me and one which no one of the party has ever Seen. on the next page I have drawn the likeness of them as large as life; it's as perfect as I can make it with my pen and will Serve to give a general idea of the fish. the rays of the fins are boney but not Sharp tho Somewhat pointed. the Small fin on the back next to the tail has no rays of bone being a thin membranous pellicle. the fins next to the gills have eleven rays each. those of the abdomen have Eight each, those of the pinna ani are 20 and 2 half formed in front. that of the back has eleven rays. all the fins are of a white colour. the back is of a blueish duskey colour and that of the lower part of the Sides and belly is of a Silvery White. no Spots on any part. the first of the gills next behind the eye is of a blueish cast, and the second of a light gold colour nearly white. the puple of the eye is black and the iris of a silver white. the under jaw exceeds the upper; and the mouth opens to great extent, folding like that of the Herring. it has no teeth. the abdomen is obtuse and Smooth; in this differing from the herring, Shad, anchovey &c. of the Malacapterygious Order and Class Clupea, to which however I think it more nearly allyed than to any other altho it has not their accute and Serrate abdomen and the under jaw exceeding the upper. the scales of this little fish are So small and thin that without manute inspection you would Suppose they had none. they are filled with roes of a pure white Colour and have Scercely any perceptable alimentary duct.

This morning we dispatched Drewyer and two men in our Indian canoe up the Columbia River to take sturgeon and Anchovey. or if they were unsuccessfull in fishing we directed them to purchase fish from the natives for which purpose we had furnished them with a few articles such as the natives are pleased with. we also Sent Shields, Joseph Fields and Shannon up the Netul to hunt Elk. and directed Reubin Fields and some others to hunt in the point towards the praries of Point Adams. thus we hope shortly to replenish our stock of provision which is now reduced to a mere minnamum. we have three days provision only in store and that of the most inferior dryed Elk a little tainted. a comfortable prospect for good living.

The chief and his party had brought for sail a Sea Otter skin some hats, stergeon and a species of small fish which now begin to run, and are taken in great quantities in the Columbia R. about 40 miles above us by means of skiming or scooping nets. on this page I have drawn the likeness of them as large as life; it as perfect as I can make it with my pen and will serve to give a general idea of the fish. the rays of the fins are boney but not sharp tho somewhat pointed. the small fin on the back next to the tail has no rays of bone being a thin membranous pellicle. the fins next to the gills have eleven rays each. those of the abdomen have eight each, those of the pinna-ani are 20 and 2 half formed in front. that of the back has eleven rays. all the fins are of a white colour. the back is of a bluish duskey colour and that of the lower part of the sides and belley is of a silvery white. no spots on any part. the first bone of the gills next behid the eye is of a bluis cast, and the second of a light goald colour nearly white. the puple of the eye is black and the iris of a silver white. the underjaw exceeds the uper; and the mouth opens to great extent, folding like that of the herring. it has no teeth. the abdomen is obtuse and smooth; in this differing from the herring, shad anchovey &c of the Malacopterygious Order & Class Clupea, to which however I think it more nearly allyed than to any other altho it has not their accute and serrate abdomen and the under jaw exceeding the upper. the scales of this little fish are so small and thin that without minute inspection you would suppose they had none. they are filled with roes of a pure white colour and have scarcely any perceptable alimentary duct.