WET AND DRY FLY FISHING 69 



degree and weight of the taper is best decided 

 after ascertaining the power of the rod with 

 which it is to be used. The correct weight 

 of line will bring out the full power of the 

 rod, without putting undue strain on the 

 weapon. Just as the line forms a perfect 

 taper with the rod, so should the cast form 

 an equal taper with the line to which it is 

 attached. Dry fly casts are usually from 

 2J yards to 3 yards in length, and the fineness 

 of the taper depends on the size and weight 

 of the fish likely to be caught, as well as on 

 the temperament of the angler. The fly can be 

 attached to the gut point in several ways, the 

 diagram on p. 37 showing a simple method. 



Dry fly fishing must be practised upstream, 

 as the object in view is to capture a trout 

 which you see rising, by casting the fly a 

 foot or so above his nose and allowing it to 

 float down over him. The fly should appear 

 perfectly natural and untrammelled ; there- 

 fore, there must be no drag on the line and 

 no small arch of gut close to the head of 

 the fly. . . . Accordingly, the cast and a 

 portion of the reel line are greased with red 

 deer fat ; this makes them float and so offset 

 with their buoyancy the drag of the current. 

 The fly is also anointed with odourless para- 

 ffin or some such similar preparation. Special 



