ON RODS. 8f> 



many others, used raw as it comes from the fish, and cut 

 with a pair of scissors the size which will cover the hook ; 

 or you may preserve it in the following manner ; take a 

 pound of the roe, put it in warm water, and carefully wash 

 off the particles of skin and b!ood ; then rinse it by pour- 

 ing over it cold water, and hang it up in a bag to drain 

 for a day and night ; then put to it two ounces of salt, 

 a quarter of an ounce of saltpetre, and a quarter of an 

 ounce of ground loaf sugar, and hang it tip again for 

 twenty-four hours more ; then spread it on a dish to 

 dry before the fire, or in the sun until it becomes stiff, 

 and then put it into a small jar and run melted suet on 

 the top, The jar must be covered with a bladder to 

 keep out the air. If this be placed in a dry cool place, 

 it will keep good for two years. When you wish to 

 make your paste of a pink colour, mix a little vermillioii 

 with it. When you fish with paste or roe, you must be 

 quicker in striking than when you are fishing with 

 worms or grubs ; and it is a good plan when fishing 

 with the paste, to suspend on your line, about a foot 

 from the rod, a small piece of lead, which prevents the 

 fish from being pricked before you strike. 



RODS. 



As a rod is an indispensible article to an angler, I shall 

 here give you a description of those which I have found 

 the best. A fly-rod should be from nine to ten feet long 

 for small rivers ; let the bottom part be five feet long, 



and made of hickory, ash, or lancewood I give prefr- 



r A 



