322 frtngs ot tbe TCofc, IRffle, an& Gun 



But the excruciatingly well-informed Haliceus not 

 only knows how to catch his salmon but how to cook 

 him. Listen to the oracle as he finishes playing a 

 15-lb. fish: 



" Hal. He seems fairly tired : I shall bring him in to 

 shore. Now gaff him ; strike as near the tail as you 

 can. He is safe ; we must prepare him for the pot. 

 Give him a stunning blow on the head to deprive 

 him of sensation, and then make a transverse cut 

 just below the gills, and crimp him, by cutting to the 

 bone on each side so as almost to divide him into 

 slices : and now hold him by the tail, that he may 

 bleed. There is a small spring, I see, close under 

 that bank, which I daresay has the mean tempera- 

 ture of the atmosphere in this climate, and is much 

 under 50 place him there and let him remain for 

 ten minutes ; then carry him to the pot, and before 

 you put in a slice let the water and salt boil furiously, 

 and give time to the water to recover its heat before 

 you throw in another ; and so proceed with the whole 

 fish : leave the head out, and throw in the thickest 

 pieces first." 



There Haliceus is right, and no one who has not 

 tasted a salmon thus cooked within half an hour of his 

 capture really knows what is the true flavour of the 

 King of Fish. 



In the following extract Haliceus is seen as the 

 somewhat pedantic but withal sensible expert coaching 

 the tyro Poietes in the art of throwing a fly, and landing 

 a fish after striking him : 



" Hal. You have, I am sure, gentlemen, dined well ; 



