To preserve roc for winter fishing, after parboiling^ 

 steep it in a strong brine for a day or two j then take it 

 out, and shaking off the drippings, lay it thinly among 

 layers of clean soft wool alternately, and tie down the 

 mouth of the jar, or vessel, with a bladder, Keep it in 

 a moderately cool place. 



If you observe it getting mouldy, or tainted, scald it in 

 boiling water for a minute, or less, and place it again, as 

 before, in alternate layers with clean wool. Many fishes 

 will take this bait well, when it covers the hook, though 

 they will not touch any other kind. 



PASTE. This should be made to imitate salmon's roe, 

 for which it is sometimes a tolerable substitute, when 

 fishing for roach in particular. Knead your flour and 

 water well together, then wash it in a large quantity of 

 water, suck as a pailful, working it well in a mass with- 

 out dividing it, until all the fine parts of the flour are 

 completely washed away : this may be known by its 

 ceasing to whiten the water. 



What remains will be the pure luien of the wheat, 

 and so viscous as to resemble bird-lime. Take a little 

 vermillion m fine powder, and rub the whole well to* 

 gether on a slab with a muller, if such a convenience be. 

 at hand, otherwise with a spatula, or broad flat knife, 

 on a plate, until they be thoroughly incorporated. Ob- 

 serve, that a very little vermillion, say about the size of 

 a large marrow-fat pea, will give a proper colour to 

 a tea-cupful of the gluteji. 



This paste will not be affected by the water, and may 

 be preserved for a considerable time (many weeks), it 

 kept immersed in cold water. If left exposed to the 



air, 



