200 ELEMENTS OF ANGLING. 



other small fry, and is allowed to rest on the 

 bottom for a space until the little fish are observed 

 to be swimming about over it. Then it is lifted 

 smartly out, and a few baits are sure to come out 

 with it. An angler who lives by the river or 

 spends his holidays by it would find one of these 

 nets decidedly useful. If the novice finds his baits 

 scarce and desires to pickle them himself, so as to 

 be ready for emergencies, he can do so with the 

 aid of formalin (a teaspoonful to a pint of water is 

 about the correct proportion) ; the minnows or 

 other little fish should be placed in a well-corked 

 bottle full of this solution for a few days, until the 

 liquid gets discoloured. Then they should be 

 removed to another bottle containing fresh solution, 

 and if this again becomes discoloured after about a 

 week there should be a third change. Some 

 anglers add a little glycerin, say, a dessertspoonful, 

 to the solution, and I think this helps to keep the 

 baits bright. The baits after pickling should be 

 firm and tough, but not too stiff. If after a few 

 days in the solution they seem to be too rigid, a 

 little water should be added ; if too flabby, a little 

 more formalin. 



One more method of preservation, though it is 

 not so lasting, is worth touching on, and that is the 

 use of salt. Spread a thin layer of salt on a strip 



