188 PRESERVING WORMS. 



obtain a decided superiority in the condition of 

 their baits, which will purge from all impurity, 

 and become beautifully bright and pellucid. The 

 pan should be large, or the worms will not live, 

 whereas, when they have good room, clean, moist 

 moss, and delicate handling, they will go on from 

 year to year.' Not so long, in my opinion, with- 

 out a layer of nice moist earth at the bottom of 

 the pan or wooden tub. The worms should be 

 frequently examined, and the weak and sickly ones 

 extracted and thrown away. 



Mr. Elaine says : ' To preserve worms for use, 

 shred some hard fat, without a particle of salt in 

 it ; suet is the best, and mutton kidney suet best 

 of all. Having chopped it into small pieces, and 

 thrown it into a saucepan containing about a 

 quart of water, let it boil slowly, until the suet 

 is dissolved ; and then having ready some well- 

 washed hempen sacking or wrapper, that has not 

 enveloped anything noxious, dip it into the liquor. 

 When well soaked in it, and having become cold, 

 then mix some fresh mould with the worms, and 

 put the whole into a deep earthen vessel, or tub : 

 the latter is preferable. Into this pour in a good 

 stock of lob or marsh-worms, or any sort of red 

 earth-worms, and over the top tie a linen cloth 

 that will admit air, and yet prevent their escaping. 

 Place them in a cool situation, and the worms 

 will feed and cleanse themselves, and keep lively 



