234 SALMON AND TROUT. 



purpose. The upper portion, instead of being straight, is made 

 in a curve, and, when fishing, the curve faces the stream, which 

 gives a rod made in this fashion a greater lifting power than an 

 ordinary one, but I have always found I could make as good a 

 cast with the latter. 



I have made these few remarks upon the * Spey cast ' as it is 

 my favourite, although I find other methods useful at times. 

 To learn how to cast underhand can only be acquired by 

 practice, and in the course of an angler's experience he will 

 have every opportunity of becoming proficient in this branch 

 of the art. 



HOW TO WORK A FLY. 



There are differences of opinion as to how a fly should be 

 worked. Some fishermen shake their rod so as to make it saw 

 the water, as it were, but this method adds greatly to the fatigue 

 of fishing, and is, moreover, in my opinion, labour in vain. I 

 watched upon one occasion a man working his rod in this 

 fashion. He had out a pretty long line, and when his fly came 

 round close to the bank where I was standing I could see what 

 the effect was. I was rather surprised to see there was no 

 motion given to the fly more than that which was caused by the 

 action of the stream. The fact was the action of the point of 

 the rod did not affect the line at the distance at which the fly 

 was working. I have n6 doubt that when fishing with a short 

 length of line, shaking the point of the rod would give the de- 

 sired motion to the fly, although I maintain that in a stream 

 it is quite unnecessary to work a fly at all, the action of the 

 water being quite sufficient to give it a lifelike appearance. 



I learnt a lesson when fishing with a cross line where flies 

 are sometimes almost stationary, and I feel certain anyone who 

 has seen the glorious rises which salmon make at flies on a cross 

 line would never think it necessary to work or shake his fly. 



The method of working the fly in this fashion is generally 

 adopted by all professionals and many amateur^ on the Irish 



