taken from the wing of the ubar bustard, and certainly 

 approaches the nearest in colour to the legs of the natural 

 fly. A ginger cock's hackle is also good; and, for a 

 variety, use a partridge rump feather, with a ginger hackle. 

 The wings, to match, should be Egyptian goose. The 

 cork bodies are dressed in precisely the same way, but I 

 give straw the preference of three to one over cork either 

 for colour, wear, or floating properties. In speaking of 

 wings (the most essential point in the dry fly), I consider 

 the Egyptian goose feather, taken from the side of the 

 breast, the best for the purpose, as from their oily nature 

 they resist the water much better than the wood or 

 summer duck, and are whipped dry much quicker. I 

 must not omit to mention the different mallard feathers 

 which are good for wings of the floating drake. My 

 favourite mallard feather is taken from the side of the 

 shoulder, where the large brown feathers are found which 

 are so useful in tying salmon and sea-trout flies, and many 

 others. These short dark feathers make excellent wings, 

 and match a cork body ribbed over with fine gold twist. 

 Another is the mallard feather, taken from the side of 

 the breast. It is most difficult to dye this feather the 

 right shade, to match the tint of the natural wing. I 

 have tried almost every vegetable dye, with various barks 

 and chips. The best I have yet found out is produced 

 as follows : After taking off the down or fluff, wash the 

 feathers in hot soap and water, and afterwards rinse them 

 well in warm water. Put two quarts of soft water and a 

 small cupful of ebony chips into a tin saucepan ; boil 

 well till it is reduced to three pints. Put the washed 



