17 



AUTOMATIC METHOD OF TYING THE JAM KNOT. 



The fly being held in the left hand with the metal eye (A) turned 

 upwards, 3 or 4 inches of the gut line are pushed through it from 

 below. The Fly is then " let go " and a slip Knot (C) made with 

 the gut-end (B) round the line (D). [This is the point at which 

 the process is seen in the cut.] The slip knot is not drawn quite 

 tight, but left as shown just open enough to pass comfortably 

 over the metal eye. The fly is now taken again with the left hand, 

 and the line pulled steadily by the right, until aided by the thumb 

 and finger the noose of the slip Knot passes over the metal eye of 

 the hook, when, on the line being pulled tight, the jam Knot forms 



JAM KNOT COMPLETE. 



itself; and the process is completed by cutting oft the waste gut-end 

 to within or T 3 ^ of an inch according to the size of the fly, and 

 fineness of the gut. The finer the gut the longer should be the end 

 left over.* 



* There is no advantage in cutting off the gut too close, as the free 

 gut end which should be left over mingles naturally with the tackles of the 

 fly. After cutting off the waste gut it is convenient to nip the free end down 

 with the thumb nail in the direction of the hook-bend. This may be repeated 

 whenever the flies are examined, which, of course as with ordinary gut-flies 

 they should be at intervals, to see that the gut has not frayed at all at the head, 

 and also that the free end has not by any accident been drawn in or shortened 

 to the " unsafe " point. 



