tion their flesh is not very palatable, being coarse, and ra- 

 ther full of small bones. Their roe is remarkably fine, 

 and, with proper ingredients, makes admirable sauce for 

 all kinds of fish. 



The carp is, like the tench, apt fo be extremely muddy 

 when taken from ponds ; but the river carp is not only 

 ihore free from that impurity, but is superior as to the 

 quality and delicacy of its flesh. 



The carp bites best about its spawning time, which oc- 

 curs so often., that some naturalists say they breed every 

 two months. They certainly are seldom without roe, 

 and they increase in numbers beyond all calculation. 



They are best in season during the spring, and about 

 the fall of the elm-leaf -, at which time their colour is 

 more glossy., and their eyes display more vivacity. 



To catch an old carp is, sometimes, a very difficult 

 matter; for they either are so diffident, or so crafty, that 

 your tackle must be fine, and be well managed, before 

 one will bite. 



Of all fishes this requires the finest gut, and the 

 greatest art in respect to offering the bait, which should 

 be the best Hood-worms ; fine, but rather small, brand- 

 lings, cadlates, or green caterpillars. These should be 

 <>n a hook about No. 5, on a well-stained gut, very 

 round, and free from the smallest ruggedness, or flaw ; 

 your joints very well tied down, and your float as small as 

 jnay be practicable. 



Use but little shot, and fish near the bottom, in deep 

 ihady places, where the current (if in a stream) is very 

 gentle, Above all things conceal yourself, and be not 

 m a hurry \rhen the fi$h bite, unless you find them in 

 the humour to nibble, as is often the case ; when it will 



be 



