THE BOOK OF THE PIKE 



drop of the juice of enjoyment from his sport should be 

 able to cook in the open, not merely make shift at it. 



The angling writers of a day long since passed al- 

 ways added a chapter upon cooking to their tomes 

 upon the pleasures of angling. "The Book of the 

 Pike," by H. Cholmondeley-Pennell, published in 

 England in 1865, gives in the appendix many re- 

 ceipts for cooking pike. Also in the more recent 

 volume, "Pike and Perch," one of the "Fur, Feather, 

 and Fin Series," the English author sees to it that his 

 readers are provided with a very interesting disqui- 

 sition upon "Cookery of the Pike and Perch," going 

 back in the history of the art to the day when pike 

 was spelled "pik," and book, "boke." Cookery is as 

 ancient a "sport" as angling itself, and a sport where 

 one runs as great chances as in playing a twenty- 

 pound muskellunge. 



So I come to the conclusion of my self-appointed 

 task, a task that has been a pleasure. I wish here to 

 thank all my friends throughout the country for their 

 many kindnesses, letters of advice and gentle crit- 

 icism. If I have produced a work worth while, no 

 thanks are due me; the credit is all yours. So here 

 endeth "The Book of the Pike," with a characteristic 

 sentiment from that oldest book upon angling, "A 

 Treatyse of Fysshynge Wyth an Angle:" "T/ig pyke 

 is a good fysshe: but for he deuouryth so many as well of 

 his oivne kynde as of other: I loue hym the lesse."' 



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