184 TROUT LORE 



your soul. Watch that little tip-up down yon- 

 der on the sand spit, teetering and mincing fem- 

 ininely. Hear that yellow throat sing, crazed 

 with the joy of life. From back in the woods 

 comes the dull boom of a drumming grouse. 

 Twenty minutes or so pass before you know it. 

 Remove the stones and ashes; now the upper 

 layer of twigs. There are your fish, perfect in 

 color and form. Touch them gently, for they 

 are thoroughly cooked. Now dine upon trout 

 flavored with resinous balsam. Sounds good, 

 does it not? Well, try it the next time you are 

 out, and may all the gods of the cuisine be with 

 you! 



Dried, or jerked, trout: An angler when on 

 a long hike in a remote country sometimes wishes 

 to preserve trout temporarily; so it may not be 

 out of place in this connection to give the modus 

 operandi. The most simple method is to split 

 along the back and remove the back-bone as well 

 as the entrails ; then salt thoroughly and hang up 

 on a frame over a smudge and smoke the length 

 of time depending upon the density of the smoke 

 and your purpose, twenty-four hours being suffi- 

 cient to preserve for several days ; if you wish to 

 keep for any length of time, three days and 

 nights will be none too long. Another method 



