Tackle 6 1 



torn apart, disclosing the two silk sacs, which 

 are about twice the length of the worm. These 

 are taken by the operator at each end, stretched 

 out to the desired length, and placed upon 

 a piece of board, where they harden almost 

 immediately on exposure to the air. Later the 

 gut is washed in pure water, and hung up where 

 a current of air will pass through and dry it. 

 When dry, the strands are tied up in bundles, 

 and sold to those who cleanse them from the 

 little adhering filaments of the sacs, and prepare 

 them for market. The best gut is the longest, 

 the roundest, and the most transparent, and, 

 of course, the scarcest. Good salmon gut should 

 be sixteen to eighteen inches long, though it is 

 becoming harder year by year to get it of this 

 length and perfect. Mr. Wells holds out a 

 remote prospect of gut being produced in this 

 country of a very much greater length than any 

 now or formerly in use. He prints a letter from 

 a Mr. Garlick of Bedford, Ohio, who states that 

 he has produced gut- from the Attacus cecropia 

 eight or nine feet long and strong enough to 

 hold a salmon, and quotes from an article by Mr. 

 C. F. Orvis, an old angler and fly tier, which says, 

 " I have in my possession a round, perfect strand 



