30 



PEOCESS OF MAKING THE GAUDY SALMON FLY. 

 (See Plate.) 



You commence by tying the hook and 

 gut firmly together, and that it may be more 

 easy and convenient to the reader to accom- 

 phsh this process of making the Gaudy Sahnon 

 Fly, I will tell how it is done in my own 

 favourite way. — Take the hook in the left hand 

 and hold by the shank immediately opposite 

 the barb, here fasten on a piece of fine tying 

 silk, finer than you tied the hook and gut on 

 with, tie on a piece of tinsel, and roll it over 

 the hook three or four times to tip the fly ; 

 place the nail of tlie left thumb on it, and tie 

 with one knot (see the tip on the first fly in the 

 plate, just below the ostrich tag); take a 

 middling size golden pheasant topping, and tie 

 it on just below the ostrich tag with a piece of 

 tinsel, about a finger length, to rib the body 

 (see the tinsel); take a hackle to suit the size 

 of the hook, draw it a little back from the 

 point, that is the fibres (see the hackle ready to 

 tie in at tail in the first fly) ; take a fibre of 

 ostrich, tie it on, and give two or three rolls uf 

 it from you, and as you turn it over keep the 



-<3'^- 



