men employed. The export market consumes most
of the product. The entire process of canning salmon
is illuminating as it affords an insight to the many
details attendant to preparation of foodstuffs for
consumption months afterwards. The method fol-
lowed in British Columbia starts with swift carriers
speeding the fish from the fishing fleet to the can-
neries, where they arrive freshly caught and in full
flavor. The canneries are splendidly efficient, and
scrupulously clean. The fish are handled only by
machinery, heads, fins and entrails being removed
at the rate of sixty fish per minute, after which another
type of machine chops the trunks into pieces large
enough to fill the cans. Cans are, of course, airtight,
and are then placed in retorts for ninety minutes at
a temperature of 240° to soften the bones and com-
plete sterilization.

In water power and electrical energy, British
Columbia is indeed fortunate, containing as it does,
vast natural water resources. Day by day demand
for electrical energy is becoming greater, and scarce-
ly ten per cent. of the available power has been har-
nessed. Recent surveys have established the total
resources as being in the neighbourhood of seven
million horsepower. Electrical energy is distributed
on the Coast by the Buntzen-Coquitlam, Alouette-

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