5o6 PRACTICAL LESSONS IN THE GENTLE CRAFT. 



so distrustful as the carp, therefore the same intent watch 

 is not absolutely needful, and the rod may be placed in the 

 rest or on the bank so long as the line is fairly taut. Given 

 a bit of a tug, up with it instanter, and strike at once, for it 

 is most likely that the fish has taken the bait and gulped 

 it down his capacious throttle. The same tackle may be 

 used in baiting with cheese or greaves, save that the hook 

 should be a triangle, and that of fair size. In fishing with 

 cheese, two or three holes may be baited the night before 

 angling, with some of the most rotten old cheese that can 

 be got at. Samples outside the cheesemongers' shops, 

 smelling strong, full of animal life, and at about $d. a 

 pound, is the correct thing ; and a couple of pounds of this 

 aromatic variety worked up roughly .with some soaked 

 bread makes a highly seasoned dish of a surety likely to 

 please the palate of the loggerhead, wherever he may be, 

 and keep him hanging about the baited place. Once let 

 him get the full flavour of the sunken mess, there he'll stick 

 until every atom is gone. Touching and concerning the 

 paste for the hook, this cannot be too carefully made, for 

 as cheese having a tendency to harden in the water, it is 

 obvious'that the material should be thoroughly softened and 

 incorporated, so as to do away with this as much as possible. 

 Select rich old Cheshire, oily, and full of unctuous quality, 

 pare away the rind, not too sparingly, so as to get rid of 

 the harder portions, then with a bottle, or a rolling-pin, 

 crush the cheese thoroughly upon a table or flat piece of 

 stone, breaking up every hard bit ; when completely rolled 

 out and soft, get a piece of stale crumb of bread a piece 

 the size of an egg will be sufficient for a good quarter of a 

 pound of cheese and moisten it thoroughly, then squeeze 

 dry, and with the hands work and mix it up with the 

 cheese it will take a good half hour to do well ; when 



