MINNOW AND PARR-TAIL FISHING 165 



nows shrivel up considerably when salted, a size 

 larger should be selected for this purpose than those 

 intended to be used fresh. If meant to be used 

 within four or five days they should be put in the 

 strongest pickle, and they will be almost as good as 

 fresh ; but if not used in a few days, they become 

 soft and quite useless. For keeping they should be 

 placed in a jar, with layers of salt between them, and 

 the brine poured off as it accumulates. 



The great objections to salted minnows are, that 

 they dry into mere skins, so that it is exceedingly 

 difficult to get them to spin properly; and that 

 they are very tender, requiring great care in using, 

 and even with the greatest care they will not last 

 long ; and the angler, if possible, should always be 

 provided with a plentiful supply of live ones, as 

 they are undoubtedly the best. For containing 

 them when angling there is nothing better than an 

 oblong tin box (the invention of a very ingenious 

 angler, the late Mr. Darling of Edinburgh), which 

 can be strapped round the waist, and is so con- 

 structed that the shaking of the box does not spill 

 the water. Five or six dozen minnows may be kept 

 alive in one of them for a whole day by changing 

 the water occasionally. Those that die should be 

 allowed to remain in the water, as they will keep 

 fresher and firmer there than elsewhere. 



A minnow measuring about an inch and three- 

 quarters, total length, tail inclusive, is the size we 

 prefer for trouting at all seasons ; and small min- 

 nows are now most commonly used by all able 



