CHAP. XVII. THE COMPLETE ANGLER. 299 



old rhyme out of an old fish book ; which will prove a 

 part, and but a part, of what you are to provide. 



" this bait as you angle with the brandlin ; taking a pair of scissars, 

 " and cut so much as a large hazel-nut, and bait your hook; so fall 

 *' to your sport, there is no doubt of pleasure. If I had known it 

 14 but twenty years ago I would have gained a hundred pounds, only 

 " with that bait. I am bound in duty to divulge it to your honour, 

 u and not to carry it to my grave with me. I do desire that men 

 " of quality, should have it, that delight in that pleasure. The greedy 

 " angler will murmur at me : but for that, I care not. 



" For the angling for the Scale-fish : They must angle, either with 

 " cork or quill, plumming their ground, and with feeding with the 

 " same bait, taking them [the spawns] asunder, that they may spread 

 abroad, that the fish may feed, and come to your place: there is 

 " no doubt of pleasure ; angling with fine tackle ; as single hair lines, 

 " at least five or six lengths long ; a small hook, with two or three 

 " spawns. The bait will hold one week : if you keep it on any longer, 

 " you must hang it up to dry a little, when you go to your plea- 

 u sure again, put the bait in a little water, it will come in kind 

 " again." 



Others, to preserve Salmon spawn, sprinkle it with a little salt, and 

 lay it upon wool in a pot, one layer of wool, and another of spawn. 

 It is said to be a lovely bait, for the winter or spring; especially 

 where salmon are used to spawn, for thither the fish gather, and 

 there expect it. Ang. Vade Mecum, 53. 



To know, at any time, what bait, fish are apt to take : open the 

 belly of the first you catch ; and take out his stomach very tenderly, 

 open it with a sharp penknife, and you' will discover what he then 

 feeds on. ^enables, 91. [And see Part II. Chap. VII. February, 8. n.] 



The people who live in the fishing-towns along the banks of the 

 Thames, have a method of dressing large Roach and Dace, which, 

 as 'tis said, renders them a very pleasant and savoury food ; it is as 

 follows : Without scaling the fish-, lay him on a gridiron, over a slow 

 fire, and strew on him a little flour : when he begins to grow brown, 

 make a slit, not more than skin deep, in his back, from head to tail, 

 and lay him on again : when he is broiled enough, the skin, scales 

 and all, will peel off, and leave the flesh, which will have become 

 very firm, perfectly clean; then open the belly, and take out the in- 

 side, and use anchovy and butter for sauce. 



Having promised the reader Mr. Barker's recipe for anointing boots 

 and shoes, (and having no further occasion to make use of his autho- 

 rity,) it is here given in his own words : 



" Take a pint of linseed-oil, with half a pound of mutton-suet, six or 

 eight ounces of bees wax, and half a pennyworth of rosin : boil all 

 " this in a pipkin, together: so, let it cool till it be milk-warmthen, 

 4 take a little hair-brush, and lay it on your new boots: but it is 

 " best that this stuff be laid-on, before the bookmaker makes the boots, 

 * then brush them, once over, after they come from him : as for old 

 f boots, you must lay it on, when your boots be dry." 



