176 THE COMPLETE ANGLER, PART r. 



a gentleman that hath spent much time in fishing : 

 but I shall do it with a little variation. 



First, let your rod be light, and very gentle : I 

 take the best to be of two pieces*. And let not your 

 line exceed especially for three or four links next 

 to the hook ; I say, not exceed three or four hairs 

 at the most ; though you may fish a little stronger, 

 above, in the upper part of your line : But if you 

 can attain to angle with one hair, you shall have 

 more rises, and catch more fish. Now you must be 

 sure not to cumber yourself with too long a line ; 

 as most do. And before you begin to angle, cast 

 to have the wind on your back ; and the sun, if it 

 shines, to be before you ; and to fish down the stream ; 

 and carry the point or top of your rod downward, 

 by which means the shadow of yourself, and rod too, 

 will be the least offensive to the fish, for the sight 

 of any shade amazes the fish, and spoils your sport, 

 of which you must take great care. 



In the middle oj 'March , till which time a man should 



" the dish of fish. So I put up my tackles, and was with my lord 

 " at his time appointed for the service. 



" These three flies with the help of the lob-worms, serve to angle all the 

 " year for the night ; observing the times as I have shewed youin this 

 " night-work the white fly for darkness, and the red fly in medio^ and the 

 " black fly for lightness. This is the true experience for angling in the 

 w night ; which is the surest angling of all, and killeth the greatest Trouts. 

 ** Your lines may be strong, but must not be longer than your rod. 



" Now, having taken a good dish of Trouts, I presented them to my 

 * lord. He having provided good company, commanded me to turn 

 & cook, and dress them for dinner. 



" There comes an honest gentleman, a familiar friend, to me 

 * he was an angler begins to compliment with me, and asked me 

 " how 1 did ? when I had been angling ? and demanded, in discourse, 

 * what was the reason I did not relate in my book the dressing ot 

 " bit dish of jish, which he loved? I pray you, Sir, ivhat dish of Trouts 

 " was that ? He said, it was a dish of close-boiled Trouts, buttered 

 " with eggs. My answer was to him, that every scullion dressetb that dish 

 ** against his -will, because he cannot calvor them. I will tell you, in short, 

 "" Put your Trouts into the kettle when the kettle is set to the fire, 

 * and let them boil gently, as many cooks do; and they shall boil 

 " close enough ; which is a good dish, buttered with eggs, good for 

 " ploughmen, but not for the palate. Sir, / hope I have given you 

 ** satisfaction " 



* For your Rod, and also for a Fly-line,, take the. directions contained" 

 Jh the Notes on Chap. XXI. 



