210 ^^BRITISH ANGLER.P.IL 



C H A R X. 



Of the Chub or Chevin. 



TH E Chuh^ tho' ufually difefteemed, and 

 juftly as he is commonly drefled, may 

 with Care be made not an unpleafant Difh. It 

 is objedled againfl him, not only that he is 

 full of fmall forked Bones, but that he eats 

 waterifh, and that the Flefh of him is not firm, 

 but fhort and taftelefs. In order therefore to 

 encourage the young Angler, and to let him 

 fee that his Time is not wholly loft in taking 

 this difregarded Fifh, fome have thought pro- 

 per, in the firft Place, to let him knov/ how to 

 make the Cbt(h recompence the Trouble he 

 caufcs, which indeed is fcldom a great deaL 

 But as this iVkthod is fome what prepofterous, 

 I chufe rather to refer the Cooking of the Chub 

 to that Part which treats exprefly of drefling 

 Fifh, and content myfelf with obferving 

 here, that there is as much Difference between 

 a Chub newly taken and drefs'd, and one of a 

 Day's keeping after he is dead, as between 

 Cherries newly gathered from a Tree, and o- 

 thers that have been bruifed, and lain a Day or 

 two in Water. 



There is no Fifh better than the Chub to en- 

 ter a young Angler, he is fo eafily caught •, but 

 then it mud be in this particular Way. Go to 

 one of their Holes, wherein moft hot Days you 

 4nay find a Number of them floating near the 



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