62 ROACH, RUDD AND DACE. 



the proper depth, take pains to ascertain the depth accurately 

 before you commence fishing ; when the plummet touches 

 the bottom, and the tip of the float is even with the surface 

 of the water, you have obtained the true depth. It is better 

 when angling for Roach or any other fish which require 

 ground-bait, to allow the line to remain in the water with 

 the plummet on the hook, while you are casting in the ground 

 bait ; so as to stretch and soften the line and render it, con- 

 sequently, less liable to break, as gut and hair will frequently 

 do when dry and stiff. It is also a good plan, to dip the line 

 above the float, occasionally, in the water for the same reason. 

 Having discovered the correct depth, commence fishing with 

 the bait almost touching the bottom ; if without success, alter 

 the float so as to fish shallower, that is, with the bait two or 

 three inches from the ground ; if still unsuccessful, vary the 

 position of the float still more. During very warm weather 

 Roach occasionally swim nearer the surface, and then some- 

 times take the bait better at midwater than at bottom ; but 

 as that does not often occur later in the season, commence 

 with the bait nearly touching the ground. They may also 

 during the summer months be taken with a fly, using it below 

 the surface and without a float ; put on one small shot to 

 Bink the bait, drawing it gently up and down till you feel a 

 bite ; the Roach generally taking it as it approaches the 

 surface. 



It often happens in Rivers, from opening the locks, altering 

 the run of water in the mills, and from various other causes, 

 that the depth of the water is changed, therefore if you have 

 been enjoy ing good sport and it should suddenly cease (which 

 it will probably do, if you have lost the proper (Jepth) then 

 try the depth again. 



The Baits are somewhat numerous; paste, liver-gentles, 

 worms, creed malt, rice, &c., of these the two first are the 

 best. In making the paste it is absolutely necessary that 

 the hands should be very clean, otherwise the paste will be 

 discolored ; take a piece of the crumb of a loaf the day after 

 it is baked, dip lightly in water, immediately squeeze it as 

 dry as possible, and placing it in the left hand, knead it with 

 the thumb and fingers of the right, till it becomes exceedingly 



