CHAP. xiii. THE FOURTH DAY 137 



in the practical part of angling, than a week's discourse. I 

 shall therefore conclude this direction for taking 'the eel by 

 telling you, that in a warm c|ay in summer I have taken many 

 a good eel by sniggling, and have been much pleased with that 

 sport. 



And because you, that are but a young angler, know not what 

 sniggling is, I will now teach it to you. You remember I told 

 you that eels do not usually stir in the daytime , for then they 

 hide themselves under some covert ; or under boards or planks 

 about flood-gates or weirs or mills ; or in holes on the river 

 banks : so that you, observing your time in a warm day, when 

 the water is lowest, may take a strong small hook, tied to a 

 strong line, or to a string about a yard long : and then into one 

 of these holes or between any boards about a mill or under any 

 great stone or plank or any place where you think an eel may 

 hide or shelter herself, you may, with the help of a short stick, 

 put in your bait, but leisurely, and as far as you may con- 

 veniently ; and it is scarce to be doubted, but if there be an eel, 

 within the sight of it, the eel will bite instantly, and as certainly 

 gorge it; and you need not doubt to have him if you pull 

 him not out of the hole too quickly, but pull him out by degrees ; 

 for he, laying folded double in his hole, will, with the help 

 of his tail, break all, unless you give him time to be wearied 

 with pulling : and so get him out by degrees, not pulling too 

 hard. 



And to commute for your patient hearing this long discourse, 

 I shall next tell you how to make this EEL a most excellent dish 

 of meat. 



First, wash him in water and salt, then pull off his skin below 

 his vent or navel, and not much further; having done that, take 

 out his guts as clean as you can, but wash him not : then give 

 him three or four scotches with a knife, and then put into his 

 belly and those scotches sweet herbs, and anchovy, and a little 

 nutmeg grated, or cut very small ; and your herbs and anchovies 

 must also be cut very small, and mixed with good butter and 

 salt : having done this, then pull his skin over him all but his 

 head, which you are to cut off, to the end you may tie his skin 



