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ut a large raw muscle, an oyster, or the inside of a 

 crab, which must be tied on firmly with a little white 

 worsted. Haddocks have large mouths, and bite ver/ 

 sharp ; but be not too violent in striking, lest you may 

 have some large fish at your hook. 



You may use a stout rod with a good line : hook, 

 No. 1. Your reel-line at least 50 yards, and the reel, pro- 

 perly, a multiplier. In such fishing as this, where ypa 

 often will require 20 yards, or more, of your line to be 

 out, your float should be of the doable-plug kind, so 

 that as you wind up your line, the float may traverse- 

 down it. 



Of the Ptaisc. 



The const of Sussex, abounds with these fish, whick 

 lay on the dangerous flats that run far out to sea near Rye, 

 Hastings, &c. : they generally weigh from two to six 

 pounds ; though sometimes they are caught on our coasts 

 up to nine or ten pounds, and off the Dutch shores,, 

 sometimes up to near twenty pounds. 



This fish bites very eagerly, but requires small tackle ; 

 indeed, it may be taken with a rod and a stout line, 

 hook No. 2 or 3, a large float, and abundance of line on 

 a multiplying reel. Bait with worms, raw muscle, or 

 oyster, or a piece of fresh salmon. 



You should, properly, be in a boat, and angle about: 

 mid-water, when the tide is half in, but lower as it.rises. 

 Plalse will also take fresh shrimps, first peeled, and large 

 gruls. Be gentle with them when hooked, for their 

 mouths are rather tender, and apt to give way; nor 

 should you strike too soon, but give time to gorge. 



.Always extract your hook from the maw of a flat- risk 



