SPLITTING OUT AND ASSEMBLING 55 



ceed to split out rectangular strips roughly approxi- 

 mating the final size required for use in individual 

 joints. These also may stand aside in a dry place, 

 and season some more. The degree of seasoning 

 and elasticity may be tested by bending a slender 

 piece sharply between the hands and noting how 

 quickly and completely it regains its former lines 

 upon releasing one end. You also may test the sur- 

 plus ends of strips, in selecting those for use, by 

 bending them until they break. The harder it is 

 to break them and the longer the splintering frac- 

 ture, the better the material is suited to your pur- 

 pose. Then, after planing the strips down to final 

 dimensions and collating them into their respective 

 joints, temporarily bound with coarse thread, they 

 may well season some more. After the joints are 

 glued up they will not be hurt by a little more laying 

 aside and additional seasoning before varnishing; 

 and after the rod has received its last finishing- 

 touches, is jointed and hung up by its tip well, it 

 really is all the better if it be let hang to season some 

 more, before putting it to use. 



Professional makers prefer that a finished high- 

 grade rod shall have several months' rest before 

 reaching the hands of the angler, and some even 

 allow their glued-up joints to season a whole year 

 before assembling and mounting them into rods. 



But now to our mutton, that is, our splitting. To 

 be sure, splitting is splitting, planing is planing, glu- 



