THE BRITISH ANGLER'S LEXICON. 115 



sold by weight to the gut makers. The latter boil the gut 

 with soap and water and a little soda, when the outer skin 

 or film comes off easily. It is then washed, bleached, and 

 hung up in rooms. Girls are then employed, who place 

 each strand between their teeth, holding the other end 

 between the finger and thumb, and rub it with wash-leather. 

 It is then sorted according to strength, thickness, and 

 length into the various qualities, re-rubbed, and tied in 

 hanks of one hundred, and again into bundles of one 

 thousand for sale." Gut is usually classified under the 

 following heads : " Corta," or common. " Regular," 

 medium in thickness. This and the " Corta" are the 

 cheapest ; the other classes, whether stout or thin, being 

 dearer in proportion to extremes of thickness or thinness 

 and length over the " Regular." The next thinner is 

 termed " Fina"; and the finest, (> Refina." From the latter 

 is made the best undraw r n casting lines, the shorter lengths 

 being used for fly-tying. In the stouter guts are first and 

 second "Padron," and a light salmon gut, "Marana"; and 

 last, but not least, the double thick " Marana." Great care 

 is taken in picking out the best strands for fly casting 

 lines, and not a little skill is requisite in making these 

 up neatly with suitable knots. All the best casts are 

 stretched and their weight-bearing qualities tested. The 

 shorter lengths are used for the purpose of tying on 

 hooks with fine strong silk. Gut can be purchased stained, 

 but the better plan is for the angler to stain what threads 

 he requires before he makes up his casts. How 7 to do 

 this, and also how to knot the links together, are treated 

 under separate headings. Gut should be kept at its length, 

 rolled up in wash-leather, and not in too warm or dry a 

 place. 



