GEN. ESOX. THE COMMON PIKE. 99 



keep their tormentor under water for an hour at a 

 time ; and to rim the ichole down is no contemptible 

 evening's exercise. I have also heard, says the same 

 intelligent writer, of tying baited hooks to the legs 

 of geese, and turning them adrift: w^hen the Pike 

 seizes the bait, the goose begins to flap its wings, 

 and there is often * considerable sport' in the strug- 

 gle." Here then, we have severally " sport, con- 

 siderable sport, and great diverson," with tlie goose, 

 bottle, and ligger, at the expense of the poor Pike, 

 which, however, it has often been demonstrated ! 

 feels no pain ! ! On such sport we have already 

 A^entured to express our sentiments. 



As an article of food, the merits of the Pike have 

 been much disputed. Edward I. fixed its value 

 in England higher than that of fresh salmon, and 

 more, ten times told, than that of the best turbot 

 or cod. In the reign of Henry VIII. again, a large 

 Pike sold for double the price of a house-lamb in 

 February, and a Pickerel for more than a fat capon. 

 " "We do not think highly of its flesh," says the 

 author of The Rod : by some, says the author of 

 the second volume of our series, it is esteemed supe- 

 rior even to salmon : " to do the Pike justice," says 

 the Doctor, " we seldom tasted a more delicious 

 fish." Season, condition, and the culinary art have, 

 we believe, more influence than is generally con- 

 ceded them. Upon the last article, old Isaac Wal- 

 ton is kind enough to communicate one of his rare 

 secrets ; " If the direction to catch a fish do you no 

 good, yet I am certain the direction how to roast 



