251 



they are more like tke violet. When dried, they make 

 an excellent relish, being sold at the oil -shops under the 

 name of tf sparlings.' 1 The flesh of the smelt, when 

 just taken, is peculiarly delicate and wholesome. 



Srne/ts never stray far from salt water, or, at least, from 

 where it is a little brackish : thus, they come in with the 

 flood, especially during spring tides, and return with the 

 ebb. They are fond of deep holes; and, when the tide 

 is nearly full, may be caught with a stout minnow-\mQ 

 (or a very delicate pater-nosterj , in such places. 



They sometimes get into docks, and are shut in after 

 high water ; in such cases the young angler may have 

 excellent sport, baiting with gentles^ cadbates, or blood- 

 worms, on hooks No. 10. To attract them, a little 

 burnt oatmeal, or raspings of bread, should be now and 

 then thrown in. With good tackle, and with good ma- 

 nagement, a peck may often be caught in a tide. 



They vary in their depth of swimming, but in general, 

 lay about seven or eight feet from the surface, and still 

 lower in very deep water. If fresh raw shrimps can be 

 had, or small pieces of raw lobster, or crab, they will 

 prove very superior baits. 



A certain similarity, added to the periods in which 

 smelts frequent the mouths of rivers, render it probable 

 there may be some truth in the conjecture, that the 

 white- bait are the fry of the smelt. Their habits and 

 localities are exactly the same. . The latter are often 

 caught in immense quantities. 



Of the Lamprey. 



This little luscious fish is found in several waters ; but 



there are two kinds, viz. one that is only found in salt 



M 6 water, 



