APPENDIX. 



517 



topped off with live coals, and thus left twenty minutes for 

 every pound weight. When taken from the fire the wrap- 

 pers are removed, including the skin, which will adhere to 

 the paper, and it is placed on a hot plate and seasoned to the 

 taste. The third way is to draw the trout, clip off the fins, 

 score it across on each side, roll it in flour, and place it in 

 a pan of sparkling hot butter, or fat tried from salt pork ; 

 dredge with flour, and turn it several times for a thick crust. 

 The fourth way is to spit it, with a thin slice of salt pork 

 along one side, on a birch fork, turning it by hand over a 

 camp-fire until done. Lemon-juice is a refreshing luxury on 

 salmon or trout. In using sea-biscuits, soak them previously 

 in cold water; they are then good when fried in the gravy 

 left from frying ham and eggs. 



To those who can explain the recondite harmonies which 

 subsist between the velvet calipash and the verdant calipee, 

 nothing farther need be added ; and for those who do not 

 comprehend them, words would prove superfluous. 



NOTEWORTHY ITEMS. 



DKYING LINES. Fishing clubs provide posts and hooks at 

 headquarters for drying lines, but 

 in wet or foggy weather they are 

 useless. Experienced anglers there- 

 fore generally carry a small reel 

 with them, for linen bass-lines, when 

 in use, should be dried every even- 

 ing. 



This reel, which is formed of 24 

 narrow slats, tied at the ends in 

 threes, and moving by a double 

 button or screw in the centre, 

 closes like an umbrella, being light, 

 and occupying very little room in 



REEL FOR DRYING LINES. a trunk. For using it, fasten the 



