'28 best's art of angling. 



PASTES, 



Are variously compounded, according to the 

 angler's fanc}^ but there should alvva3^s be a little 

 cotton, wool, fine Hnt, or flax, to keep the parts 

 together, that wash not off the hooks ; the fol- 

 lowing compositions make very good pastes : 



The blood of sheeps' hearts mixed with 

 honey and flour, and worked to a proper consis- 

 tence: old cheese grated, a little butter sufiicient 

 to work it, and coloured with saffron. In winter 

 fat rusty bacon instead of butter. Crumbs of 

 bread, worked with honey, and moistened with 

 gum-ivy water. The inside of a French roll, or 

 crambs of bread, worked well with clean hands 

 with water alone. What fishes each of these 

 pastes are proper for, the reader will find under 

 the description of each fish, therefore, I shall 

 only make the following observations concerning 

 pastes, which may be of use to young anglers, 

 because founded on experience ; — Note, tliat in 

 September^ and all the winter months, when you 

 angle for chubs, carps, and breams, with paste, 

 let the bait be as large as a hazle-nut ; but for 

 roach and dace, the bigness of a pea is sufficient : 

 chuse a still place, use a quill float, a small hook, 

 and strike at the first biting of the fish. 



When you wish to have your pastes of a yel- 

 low colour, use a little Turmerick; when of a 

 flesh, or salmon colour, Vermillion or Red-lead. 



BAITS SINGULARLY KILLING TO FISH WITH. 



Sheeps' blood, placed onatrencber till it becomes 

 pretty hard, then cut into small pieces propor- 

 tioned to the size of the hookj put a httle salt 



