276 THE IDYL OF THE SPLIT-BAMBOO 



them if possible on but not against ice; otherwise 

 keep in a covered pail buried in the ground or set 

 in a shallow, shady part of the stream. This latter 

 way we have kept trout in camp perfectly sweet and 

 firm for over three days in midsummer. Fresh fish 

 are also sometimes packed in salt for a journey, 

 which is soaked out in water at their destination, be- 

 fore cooking them; and yet another plan is to hang 

 them in the smoke of the camp-fire a few hours, 

 after gutting them, and then wrap after they are 

 plentifully peppered inside. 



To clean trout, sever the attachment of the gills 

 well forward under the lower jaw and at the sides 

 in front of the pectoral fins; hook your finger into 

 the gills and strip toward the tail, when everything 

 comes away clean at once. The nicest way to pre- 

 pare bass is, after scaling, to cut along each side of 

 the dorsal fin the whole length of the back, with a 

 good-sized sharp knife, and carrying the incision 

 across the body behind the gill covers; then " saw " 

 off a steak or fillet close down to the bones, discard- 

 ing the rest. Pickerel and perch preferably are 

 skinned. 



The safest place to carry your bill-roll is in a 

 chamois-leather bag securely fastened around your 

 neck. 



Keep a notebook of choice bits of practical in- 

 formation on camping, woodcraft, and angling ac- 

 quired on your trips into the woods. 



