THE GRAYLING. 



Much esteemed how to be angled for. 



instead of rennet, to make the cheese, which they 

 get from the milk of the rein-deer. The grayling 

 seldom exceeds sixteen inches in length. AVe 

 are told by Pennant, as a singular instance, that 

 one was taken near Ludlow which was about 

 half a yard long, and weighing four pounds, six 

 ounces. Near Shrewsbury, however, one was 

 caught which weighed full five pounds. 



These fish are in great esteem, and their flesh 

 is white and palatable all the year. They are in 

 season from September to January, (some say 

 they are best in October, others in December,) 

 and cannot be dressed too soon after they are 

 caught. Graylings lurk close all the winter, and 

 begin to be very active, and to spawn in April or 

 early in May ; at which time, and during the 

 summer, near the sides and at the tails of sharp 

 streams, they will take all the flies that trout are 

 fond of: they rise bolder than the trout, and if 

 missed several times, will still pursue ; but though 

 so sportive after the fly, yet when hooked they 

 are quite inanimate, and the sides of the mouth 

 are so very tender, that unless nicely treated 

 when struck, the hold will frequently be broken. 

 In September they retire to the lower end of still 

 holes, just where the water becomes shallow, 

 where they will lake a fly at the top, which 

 should be small. Walton says that they will 

 take a minnow, but experienced anglers have 

 never found this bait successful. These fish bite 

 xhiring the whole of cool, cloudy clays j but the 

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