GRAYLING. 291 



the pursuit. They take the fly almost equally well above* 

 the water, on the surface, or beneath it; but my own obser- 

 vation led me to think the last is their favorite method. 



When hooked, they make a vigorous rush, and >eek to 

 run under loirs and brush. If the water is cold and the 

 tisli in best condition, it leaps two or three times like a l>ass, 

 luxliin;/ itx xi<h'x tritlt itx ttiil. The fish of the Manistec. 

 which is ,-i very cold stream, almost invariably leap out of 

 water when struck, while those in the An Sable, not so 

 cold, generally do not. 



The appearance of the grayling in the water, when 

 hooked and excited and stniugliii"', is something beautiful 

 to see, the large dorsal tin being the most coiispicuousand 

 noticeable feature. The colors of both the dorsal and pec 

 toral tins are rich and delieate beyond description, the 

 violet, pearly and golden tints and rainbow hues, marvel 

 ously contrasted and blended. The back is dark olive- 

 brown; the sides and belly, silven ; the body, slim and 

 graceful: the head small, mouth of medium si/.e and ten- 

 der; tail, forked and broad: and the adipose tin shows his 

 royal lineage. 



The grayling is a spirited tighlrr, for a few minutes, but 

 he does not seem to meto ha\e the " bottom " of the trout, 

 nor to display quite the trout's savagery. 



When taken fresh from the water and cooked, the meat of 

 the grayling is firm and the flavor delicious; but I must 

 still think the trout bears off the palm for excellence. 



Flies for grayling fishing should be of medium size 

 between a large and very small trout-fly. Large flies 



