258 AMERICAN ANGLER'S BOOK. 



more tlian one hook in his mouth, there is small chance of 

 his escape. 



When a large fish sulks or takes the bottom, his capture is 

 a question of time only. I have known an angler, on such 

 occasions, light his segar from that of his friend in another 

 boat, and wait on his victim patiently for a half hour, humor- 

 ing him in all his runs and sulks, and at last bring him 

 within reach of the gaff. To increase the sport, I have some- 

 times landed, and killed my fish from the shore. 



There is much difference in the condition of " Lakers." I 

 have had fish in the boat not weighing more than three- 

 fourths as much as others of the same length, that were fuller 

 fed. 



The flesh is of a much paler color than that of the Salmon ; 

 the meat of a fish of five pounds being a delicate pink, while 

 that of a three-pound fish is almost white. A fish of four or 

 five pounds is excellent when boiled ; it is more remarkable 

 for its delicacy than its richness. I have eaten them planked, 

 but they are not to be compared to Brook Trout, cooked on 

 a stick or under the ashes. I have also had them smoked to 

 bring home, and think, on the whole, they are as good in this 

 way as any other, though inferior, of course, to smoked 

 Salmon. 



These fish are found in our markets, as far south as Phila- 

 delphia, in the months of October and November. 



