BAIT. Wii) 



and every fisluinum 1ms his own favourites. The aceonipanyiiif; 

 eut eontains at No. 1, reprtsentations of several varieties of 

 Sahnon-tlies, and at No. 2 of Lake-tlies for great Trout, whieh 

 1 kiiDw to be killing, as 1 know them to be beautiful — and 

 whieh uiiv prepared espeeially for this work, to my order, by 

 Mr. Coiiroy of Fulton-street, New York, of whom I have 

 already spoken as, in my opinion, the best rod and taekle 

 maker in America, if not perhaps in the world. 



The Salmon, especially when (piite fresh-run from the sea. 

 will take tlu- worm at times greedily ; for whieh mode he must 

 be tislud for with a stiller rod, similar to that usi-d for Hass 

 angling, \uth a (juill-Hoat, and enough of slot on the gut to 

 carry the bait di)wn close to the bottom. The best worms are 

 the hu'ge lufj or f/fi/'-worms, and they should be cleansed or 

 scoured by keeping them for several days previous to using 

 them in a pot fidl of moistened moss. Two worms should be 

 used, and they should be baited thus : 



Knter the barb of a large sized No. U, or No. 1 Limerick 

 Salmon-hook at the lu'ad of your first worm, imd bring it out 

 at the middle; run the worm (juite up on the gut above the 

 arming of the hook ; again enter the barb at the middle of the 

 second worm, and bring it up very nearly to the head. l)raw 

 down tljc first worm to meet the second, and the bait will mo\e 

 on the bottom with a natural motion. 



Paste compo.Hcd of roc of the Salmon, taken out when freshly 

 killed, waslied carefully, and cleansed of all the impurities, the 

 blood and filamentous matter, thoroughly dried in the air, 

 salted with two ounces of rock-salt, and a (juarter of an ounce 

 of saltpetre to n pound of Hpawn, <lried gently before a slow 



