The Fourth Day 139 



your gentles be put, two or three days before, into 

 a box or horn anointed with honey, and so put 

 upon your hook as to preserve them to be living, 

 you are as like to kill this crafty fish this way as 

 any other : but still, as you are fishing, chew a little 

 white or brown bread in your mouth, and cast it 

 into the pond about the place where your float 

 swims. Other baits there be ; but these, with dili- 

 gence and patient watchfulness, will do better than 

 any that I have ever practised or heard of. And 

 yet I shall tell you, that the crumbs of white bread 

 and honey made into a paste is a good bait for 

 a Carp ; and you know, it is more easily made. 

 And having said thus much of the Carp, my next 

 discourse shall be of the Bream, which shall not 

 prove so tedious; and therefore I desire the con- 

 tinuance of your attention. 



But, first, I will tell you how to make this Carp, 

 that is so curious to be caught, so curious a dish of 

 meat as shall make him worth all your labour and 

 patience. And though it is not without some trouble 

 and charges, yet it will recompense both. 



Take a Carp, alive if possible; scour him, and 

 rub him clean with water and salt, but scale him 

 not : then open him ; and put him, with his blood 

 and his liver, which you must save when you open 

 him, into a small pot or kettle: then take sweet 

 marjoram, thyme, and parsley, of each half a hand- 

 ful ; a sprig of rosemary, and another of savoury ; 

 bind them into two or three small bundles, and put 

 them in your Carp, with four or five whole onions, 

 twenty pickled oysters, and three anchovies. Then 

 pour upon your Carp as much claret wine as will 

 only cover him ; and season your claret well with 

 salt, cloves, and mace, and the rinds of oranges and 

 lemons. That done, cover your pot and set it on a 

 quick fire till it be sufficiently boiled. Then take 



