FISHING. 61 



out on a table, place upon it one of the layers, 

 sprinkle it thoroughly with salt, roll once or twice 

 round with the flannel, then proceed in a like 

 manner with the next, and so on, until the flannel 

 is full ; expose the whole then to a gentle heat. 

 In the course of two or three hours it will hare 

 become firm and of a most glutinous nature, in 

 which state it is ready for use. 



In curing roe in the leaf, saltpetre is sometimes 

 employed with a view of heightening its colour. 

 I would recommend, however, that this ingredient 

 be used very sparingly, as its flavour is by no 

 means palatable to the fish, nor indeed are its 

 effecti in improving the natural colour of the bait 

 otherwise than doubtful. 



There are two modes of preparing paste from 

 the salmon roe. The one generally adopted is the 

 least tedious, and although the ingredient produced 

 from it is not so equal or thoroughly broken up or 

 mixed as that of the other, it possesses all, and to 

 spare, of its attractive virtues, being a compound 

 of the bead and paste, and on this account insinu- 

 ating itself into the good graces of the bull-trout, 

 which species of fish give a preference to unbroken 

 over finely reduced roe. The following is the 

 method to be observed in preparing it : After 

 cleansing, proceed to break down the leaf, 

 separating at the same time the beads and pellets 



