PRACTICAL LESSONS IN THE GENTLE CRAFT. 505 



of the first-class tackle shops, these bottoms are to be 

 obtained, stained to any desired shade ; it is therefore 

 obvious that, if an angler is fishing a river where the bottom 

 is composed of deep-coloured marly oose or clay, a length 

 of gut assimilating as nearly as possible with the ground 

 on which the wary chub are lying, is far preferable to a 

 shiny piece of white gut, which moves about as the stream 

 catches the line and bullet, and can certainly not look like 

 a piece of weed. Look your gut well over before com- 

 mencing, and reject a bottom that has cracks or flaws. Far 

 better to be particular in the tackle than stand a chance of 

 losing a fish that, if landed and " set up," may, in its case 

 " be a thing of beauty and a joy for ever." If lob worms 

 are the order of the day, use hooks whereon, in lieu of the 

 ordinary length of gut, a small loop of silk is whipped ; 

 they are easily attached to the leger bottom, and do 

 away with the chance of the hook links of gut being 

 stronger or weaker than the remainder of the gut in use. 

 Some have a morsel of bristle whipped on the reverse way 

 from the hook's point ; this certainly prevents the worm 

 from slipping or wriggling down the shank of the hook, and is 

 possibly an advantage, but if chub mean business, they will 

 bolt one's lob before it has the chance of slipping very far 

 down. Being on the bank, keep well out of sight, and 

 avoid shuffling about, or moving unnecessarily. Every move- 

 ment of the feet causes a certain amount of vibration, 

 and, rely upon it, chub will bolt if they fancy anything is 

 wrong. If you have plenty of lobs,' and the stream is not 

 too heavy, throw them in whole, and some little distance 

 above where you are fishing. Cast in down-stream and 

 make sure that your gut bottom lies straight on the bed of 

 the river, by drawing the bullet towards the place where 

 you are sitting. The chub, when he feeds, is nothing like 



