HACKLES. 43 



Hackles. For a body-hackle, shape is a quality of importance, as, 

 when wound on, the fibres ought to increase in length from the tail end 

 of the body up to the throat. In some flies of mine, the " Penpergwm 

 Pet " for instance, the fibres reach from the throat to the hook-point, or 

 even beyond. In the case of the throat-hackle, . this taper is not so 

 requisite. 



Experience will soon bring skill in choosing the right size of hackle 

 for any definite pattern. The number of usual coils of a body-hackle is 

 one less than the ribs, which are formed of gold or silver tinsel. The 

 ribs number five generally, and overlap the point of the hackle at the 

 beginning of the second coil. About three coils of the butt end of the 

 hackle should, however, be reserved to form, or help to form, the throat. 

 But much latitude is allowed as to the total amount of hackle to be 

 displayed at the throat. A separate hackle is often put on in addition. 



In all hackles, save and except those of the Eagle and Spey-cock 

 tribe, get rid of all fluff at the root. In ordinary Cock's hackles, undyed, 

 select those which are transparent, shiny, deepest in colour, and pro- 

 portionately good in that respect underneath. A red "furnace," for 

 instance, should not be of a very light appearance on the wrong side. 

 These ordinary fowl's hackles must never carry a "cheesy " list i.e., a 

 dull, opaque centre list tapering towards the point of the feather. The 

 best Irish hackles are free from this blemish, which, however, must not 

 be mistaken for the useful black list, as in " coch-a-bonddus." True 

 "Eagle's" hackles are, so to speak, all fluff. They are wanted for certain 

 purposes in fishing, but are expensive, and will probably increase in price. 

 When pure white, perhaps no feathers dye so well. For my own use, 

 especially as regards smallish flies, I have long since put up with samples 

 after the form and character of the original ; and no doubt dressers will 

 be glad to know of them. They are taken from the thigh of a light- 

 coloured hen Pheasant, are of a dirty white appearance, and have a broad 

 mouse-coloured list from the middle part to the butt. These hackles are 

 less in sizs and are not so fluffy as Eagle's. But for the Spey and other 

 rivers (if there are any), where it is the practice to work the hackles on 

 the hook from the butt of the feather, I prefer to use the breast of the 

 common Bittern. These require to be dyed, otherwise nearly all of them 



