138 AN ANGLER'S RAMBLES 



the art of bait-fishing. He knew when and how to strike home, 

 a knack only acquired after long practice, and quite indis- 

 pensable when brought to bear against such trout as those dainty 

 and full-paunched ones which populated thirty years ago the Colt- 

 bridge Pool. Monsieur Senebier, early in life, held a commission 

 in the French navy at the commencement of the present century, 

 and was introduced to Scotland as a prisoner of war. A more 

 amicable connexion with it Was formed by him as a teacher of 

 his native language, in which capacity he resided several years 

 at Aberdeen, transferring the scene of his exertions, in course 

 of time, to Edinburgh, where his obliging manners and fine dis- 

 position, not less than his abilities as an instructor, procured him 

 many and lasting friendships. 



A large proportion of the hours snatched from professional 

 labour were devoted by this zealous sportsman to angling, and 

 the twisting and plaiting of fishing-lines, the material used by 

 him being one much too costly to become employed in their 

 general fabrication indeed not particularly well adapted for it, 

 as far as strength and durability are concerned I mean female 

 hair ; the tresses, in other words, of the fair sex. Most beautiful 

 specimens of art were the chain and cable lines which the artistic 

 fingers of our hale old friend manipulated, telling, moreover, by 

 virtue of their elasticity, to a nicety, on the strength of a well- 

 conditioned fish ; and yet in the use of them the most delicate 

 treatment was essential,, and in the laying aside the most par- 

 ticular care, for, with all their capability of tension, they were 

 frail as the lambs they had been shorn from, and retentive as 

 well as absorptive of moisture to a degree which interfered with 

 the possibility of thoroughly drying them within a moderate 

 space of time. To his skill as an angler and getter-up of lines, 

 Monsieur Senebier added a profound knowledge of the mysteries 

 of the cuisine, and at a rural inn, lacking every requisite save the 

 frying-pan, ham, eggs, lard, and lean poultry, was invaluable in 



