THE IMPLEMENTS OF SALMON FISHING. 241 



deliberate opinion, that the best rods in the world are now manufac- 

 tured in the city of New York, and that Conroy is superior, as a 

 fly-rod maker, to either Chevalier or Martin Kelly, of universal 

 reputation. David Welch, too, has few equals, if superiors. 



The reel should be very large, capable of containing one hundred 

 feet of twisted line, composed of hair and silk intermingled, and 

 tapering gradually from the centre to each end, where it should be 

 neatly looped to a bottom of the best and stoutest Spanish silk-worm 

 gut, as thick, if possible, as the 32nd of an inch, to which the hook- 

 links of the flies should be fastened. 



The hook-link for Salmon fishing should be of the best strong gut. 

 The easting-line, of the best Salmon gut, is to be looped to the reel- 

 line, and must taper thence to the hook-link. The loops must be 

 whipped securely on both sides with best waxed silk. 



The casting-line is to be three yards in length without the addition 

 of the fly-link. Every knot on the casting-line should be what anglers 

 term the water-knot^ which is merely a common knot made by passinor 

 the ends to be secured three times around each other ; the ends to be 

 well whipped as before. 



The casting-line is to terminate with a loop, and the fly is to be 

 knotted with the water-knot, to a link also looped, and secured by 

 waxed line, which is then to be looped on the ca.sting-line. 

 One fly only should be used for Salmon fishing. 

 The best method of attaching the hand fly and the second fly to 

 the casting line for trout-fishing, when three flies are to be used, as is 

 often the case, is entirely difi'erent from anything hitherto stated. 



There is but one knot which will allow these flies to hang truly, and 

 that is fully described with a cut at page 63. 



It is very desirable that the gut should by dyed, in order to deaden 

 its silvery glitter, which is too conspicuous in the water, and often 

 scares the fish. The best preparation for this purpose is dark green 

 tea, which brings it nearly to the color of water, when slightly discolored 

 by rain, at which time the fish are mo.st apt to bite freely. 



Too much attention cannot be paid by the angler to the quality 

 and condition of his gut-lengths, or to the proper adjustment of the 

 knots and loops by which it is fastened. These can scarcely, indeed, 

 be too narrowly or jealously scrutinised, as gut is a material which is 



