FOREST, LAKE, AND RIVER 



The fish are too small to make a long fight, and 

 too feeble to require the reel ; but it is pretty sport 

 when the biting is lively. 



Most delicious eating are smelts if properly pre- 

 pared : split and broiled, served with butter, salt, 

 and pepper seems to me the best method. If 

 fried, after being cleaned, scaled, and dried, they 

 should be lightly rolled in powdered cracker 

 crumbs or meal and turned rapidly in hot fat. 

 The usual tartar sauce is not needed, and only 

 obscures the inherent delicate flavor they possess. 



There is a species of smelts that are landlocked. 

 These become food for trout, landlocked salmon, 

 and other varieties of game fish. I have never 

 succeeded in catching one on a hook and line. 

 They can, however, be taken at the proper season 

 by netting, and are most delicate eating. 



The smelts are sought after rather more on 

 account of their qualities as food, than for the 

 sport they give, yet their capture constitutes deli- 

 cate fishing and makes an agreeable change for 

 the angler. 



In the summer months, especially, one must 

 accommodate himself to their hour of feeding, 

 which is, as a rule, early in the morning, soon 

 after sunrise. Then with good bait, a light rod, 

 a spreader with two hooks, good catches can 



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