162 FISHING WITH THE SALMON ROE. 



intended to be cured in the way first mentioned, have 

 attained their full size, equalling that of a small pea or 

 swan-shot. They ought, moreover, to be distinct and 

 easily separated, as well as of a high pink or brick- 

 colour. 



In every preparation of this bait, the first step of the 

 process is to cleanse the waim, that is, to remove from 

 it the clotted blood and other impurities which it may 

 happen to have contracted. In some cases, when the 

 roe is designed to be cured in the leaf, this may be 

 done simply by the application of a cloth or towel. The 

 natural juices are thus kept intact in their primitive 

 condition. But it seldom happens that the leaf is so 

 pure and undamaged as to allow of such a superficial 

 mode of cleansing. Accordingly, in most cases, it is 

 found essential to wash and pick it. To do this pro- 

 perly, use water slightly warmed and mixed with a small 

 quantity of milk. Perform the operation in a large 

 hand-basin, and transfer, when cleansed, each leaf, 

 layer, or fragment to a sieve or cullender, by means of 

 which the superfluous fluid will most readily be drained 

 off. Thus cleansed and strained, the roe is made fit 

 for one or other of the processes of curing already 

 alluded to. 



The preparation of this bait in the waim or leaf is 

 very simple. The operator has merely to place the 

 entire layers of ova in a small jar, sprinkling over 

 them a handful or two of salt. He must then cover 

 the vessel, so as entirely to exclude the air, with a piece 

 of skin or leather. After remaining in this state for a 

 day or two, if intended for early use, the roe, or any 

 quantity of it, should be wrapt carefully up in a piece 

 of flannel, (the foot of an old worsted stocking is often 

 employed for this purpose,) and exposed to a slight 



