54 



To preserve roe for winter fishing, after parboiling, 

 steep it in a strong brine for a day or two ; then take it 

 out, and shaking off die drippings, lay it thinly among 

 livers of clean soft wool alternately, and tie down the 

 mouth of the jar, or vessel, with a bladder. Keep it in 

 a moderately cool place. 



If you observe it getting mouldy, or tainted, scald it in 

 boiling water for a minute, or less, and place it again, as 

 before, in alternate layer* with clean wool. Many fishes 

 will take this bait well, when it covers the hook, though 

 they will not touch any other kind. 



PASTE. This should be made to imitate salmon's roe, 

 for which it is sometimes a tolerable substitute, when 

 fishing for roach in particular. Knead your flour and 

 water well together, then wash it in a large quantity of 

 ws:er, such as a pailful, working it well in a mas* with- 

 out dividing it, until all the fine parts of the flour are 

 completely washed away : this may be known by its 

 .:ig to wlnten the water. 



What remains will be the pure gluten of the wheat, 

 -ind so viscous as to resemble bird-lime. Take a little 

 vermillion in- fine powder, and rub the whole well to- 

 gether on a slab with a muller, if such a convenience be 

 at hand, otherwise with a spatula, or broad flat knife, 

 on a plate, until they be thoroughly incorporated. Ob- 

 serve, that a very little vermillion, say about the size pf 

 a large marrow-fat pea, will give a proper colour to 

 a tea-cupful of the gluten. 



This paste will not be affected by the water 

 be preserved for a considerable time (many weeks), if 

 kept immersed in cold water. If left exposed to the 



