THE CHUB. 



small bones; yet he v affords good sport to the 

 angler, especially to a Tyro in that art. 



This fish takes its name from its head, not 

 only in the English, but in other languages; it 

 is called Chul, according to Skinner, from the 

 old English cop, a head; the French in the same 

 names, call it testard\ the Italians, capitom. It 

 does not grow to a large size : we seldom meet 

 with them above five pounds weight; but Salvi^ 

 anus speaks of eight or nine pounds weight. 



They spawn about the beginning of April] and 

 their haunts are chiefly in large rivers, having 

 clayey or sandy bottoms, in holes, shaded with 

 trees; where many of them in general keep to- 

 gether. He bites best from sun-rising till eight, 

 and from three till sun-set. In March and April 

 you must angle for the chub with worms, in June 

 and July, with files 9 snails, and cherries; but in 

 August and September, use a paste made of 

 Parmesan or Holland cheese, pounded in a mor- 

 tar with a little butter, and a small quantity of 

 saffron put to it to make it of a yellow colour. 

 In the winter, when the chub is in his prime, a 

 paste made of Cheshire cheese and turpentine , is 

 very good ; but no bait more killing for him, 

 than the pith of an ox or cow's back-bone: 

 you must take the tough outward skin off very 

 carefully, but take particular care that you do not 

 bruise the inward skin ; also the brains of the 

 above animals are excellent for him. Let your 

 line be very strong, with a quill float on it, strong 

 gut at bottom ; the hook, No. 3 or 4 ; the depth, 

 in hot weather, mid-water, in coldish near the 

 bottom, and in quite cold weather on the ground. 

 The most pleasant way of taking him is by dibbing, 

 which is thus performed : In a hot summer's day 

 go to any hole that you know they haunt, and 

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