9? The BRITISH ANGLER.P.L 



Take fome of the oldeji and ftrongeft Chejhtrs 

 Cheefe you can get, the Crumb of a fine Man- 

 chet^ or French Roll^ and fome Sheep* s Kidney 

 Suet : Put thefe in a Mortar, and beat them 

 into a Pafle, adding as much clarified Honey 

 as will be fufficient to fweeten it. 



Take a few Shrimps or Prawns, pull off 

 thtir Shells ^nd Skins, and beat the clear Meat 

 in a Mortar, with a little Honey, till it becomes 

 a P^?^. When you bait with a Piece of 

 this, let the Point of the Hook be but lightly 

 covered. 



Take ?int Flour znd BuUer, v/ith Saffron 

 to colour it, and make a Pafle for Roach and 

 Dace. 



But among all the Variety of Pajles, there 

 is none fo often ufed as that fimple and plain 

 one made with White-lread and Milk, which 

 requires only clean Hands. 



The following Ohfervations concerning 

 Paftes, may be of Ufe to a young Angler, be- 

 ing all founded on Experience. 



In September, and all the Winter Months, 

 when you angle for Chub, Carp, and Bream 

 with Pofte, \t\. the Bait be as big as a large 

 Hazle-fiut, : But for Roach and JDace^ the 

 Bignefs of an ordinary Bean is fufficient. 



You may add to any Pafte, Affa-fcct'ida, 

 Oil of PoUpody of the Oak^ Oil of Ivy, Oil of 

 Peter, Gum Ivy, and many other Things, 

 which fometimes wonderfully increafe your 

 Sport, 



Into 



