272 



tackle, which will, besides, cut your fingers terribly, it 

 you have not a pair of stout gloves on. 



The color's flesh is very coarse, and should be dressed 

 either in the collared form, or prepared like salt cod, 

 ling, kc. when it is not only palatable, but exceedingly 

 agreeable, though not very wholesome. 



Of the Lolstcr, the Cray-Fish, and the Oral. 



The learner is not to suppose that I am about to in- 

 strncfhim how to angle for these fishes, which are taken 

 by the fishermen with a very different apparatus from any 

 herein mentioned -, but I shall state to him how they have 

 been frequently taken. I have participated in the diver- 

 sion, and am therefore qualified to speak to this point. 



Get a very large iron hoop ; such, for instance, as the 

 centre one from a puncheon, or butt ; fix to it a strong net, 

 rather larger than the area, or space -within the hoop : then 

 fasten four strong pieces of line at equal distances on the 

 hoop (as described in making a minnow -net j, and at their 

 meeting over the centre, make them fast to a sufficient line. 



Observe, that the net should be very stout, and rather 

 slack j but it must be laced all round to the hoop. 



In the middle of the net tie raw meat, or raw bones, 

 &c. and lower it down to the bottom, in about four to 

 ten fathoms of water, in any bay or creek where lobsters, 

 or cray-fish, or crabs, abound. Now and then, that is, 

 at every quarter of an hour or twenty minutes, draw up 

 your net \ at first very slowly, but quickening as you 

 proceed, and you will frequently catch many of the above 

 shell-fishes. 



This sport, however, succeeds very rarely in the day 

 time, but about midnight is sometimes excellent ! I have 



repeat- 



