114 THE PRACTICAL FISHERMAN. 



natural state. All kinds of larvse and worms are also their natural 

 food. 



There is another species of roach which is but very little known in 

 England, but which has been described by Yarrell, termed Leuciscus dobula, 

 or the Dobule roach. In continental waters ic is fairly plentiful, and I am 

 indebted to a friend for having afforded me a sight of this interesting 

 fish. Its general appearance is that of a roach of considerably increased 

 length than Leuciscus rutilus. The chief differences are, beside this, in 

 its very forked tail and smaller scales. Instead of forty-three of these, 

 or thereabouts, it possesses fifty, and, I am informed even more occa- 

 sionally. The colour is somewhat similar on the back to - ur roach, but 

 with more of the bluish tinge ; its sides are quite silvery, more like a 

 dace, and its fins are of a pronounced orange redness. An old angler 

 a friend, whose name I am forbidden to use, and to whom I have referred 

 before as being over eighty years of age reports catching a brace some 

 few years ago in the brackish water of the Thames' mouth, and, in addition, 

 tells me that the description I have above written is, as far as his memory 

 serves him, correct. The chief difference he asserts to be the extremely 

 dace-like length of the fish in question, and its further suggestiveness 

 of dace about the head. I am exceedingly sorry I cannot secure one 

 for illustration, and should be very much obliged to anyone forwarding 

 a specimen for the purpose. The Weser, I am informed, as well as the 

 Ocler, Elbe, and Rhine, produces the fish in considerable quantities. It 

 is termed the Dobule in Germany. The other personal characteristics of 

 this roach seem, from all I can gather at present, to be as nearly as 

 possible identical with that of our well-known fish. It takes the same 

 baits, seems to be almost as gregarious, and its gastronomic value is equal. 

 Further than the foregoing it is not necessary to advert to this fish, for 

 the English average angler is not likely to often meet with it, being 

 so rare. 



My next task is to refer in a general way to the methods of capture 

 to be used for the acquisition of the roach, sui generis. I shall hereafter 

 refer to the minutiae of tackle necessary, but for the nonce will give my 

 ideas generally on this distinctive style of fishing. Even Walton awards 

 London anglers the preference as to skill in roach fishing. As I have 

 somewhere before pointed out, there are several styles which may be 

 characterised as representative styles of fishing. I should, indeed, say, 

 following out this fancy, that the roach and chub fisher belongs to the 

 Quietist order, the jack, trout, and salmon fisher, the Vigorous, and 

 the gudgeon fisher the Dolce far niente class. Anyhow, the London roach 

 fisher, passing to his beloved Thames or Lea, makes a speciality of the 

 roaoh. Patiently does he sit hour after hour calmly regarding the 



