54 THE SCOTTISH ANGLER. 



During, however, the'subsiding of a flood, fly and min- 

 nows are infinitely more killing. 



Akin to this sort of angling is roe fishing, concerning 

 which we remark, that in autumn it is the most fatal 

 method of capturing trout, and is growing much into 

 practice in the south of Scotland. The roe is procured 

 generally from the grilse or salmon, and used either in 

 a raw state, made into paste, or salted entire. We 

 give the following receipt for salting roe: Procure 

 some pounds of the freshest notice that it be red and 

 firm take off the membrane and broken parts wash 

 the spawn in lukewarm milk and water, carefully sepa- 

 rating the individual particles beat together three 

 parts of fine salt and one of saltpetre, and rub the 

 whole carefully with the mixture, in the proportion of 

 an ounce and a quarter to the pound of roe. Spread 

 it, thus prepared, over a flannel cloth, until quite dry 

 and tough ; then stow it in pots, and run the top over 

 with lard, to exclude the air. This preparation will 

 keep good for a long time. One great object is to pre- 

 serve and heighten the natural colour of the spawn, a 

 somewhat difficult matter we confess, and yet seem- 

 ingly known better in England than here, where it is 

 more angled with, and procured in greater quantities. 



In angling, cover the point of your hook with a piece 

 of roe cut with a knife, as large as a horse bean, taking 

 care, while attaching it, not to crush the ova ; and em- 

 ploy a short line, striking quickly. Always fix upon 

 one stream, and keep to it ; you are not diminishing 

 the number of fish near you, catch them as rapidly as 

 you may. Some anglers previously bait the ground by 

 throwing in a handful or two of spawn. This attracts 

 and keeps the fish to the spot. Turbid and swollen 

 waters are the best for roe fishing, and your likeliest 

 month is October. 



