chap, ix.] THE COMPLETE ANGLER. 167 



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 

 diligence, and patient watchfulness, will do it 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 contin- 

 uance 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-marjo- 

 ram, thyme, and parsley, of each half a handful ; a 

 sprig of rosemary, and another of savory ; bind 

 them into two or three small bundles, and put 

 them to 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 



