440 THE SALMON FLY. 



Gut depends for its value in the market on length and quality. 

 Twelve-inch gut is worth quite 15 per cent, more than that measuring 

 eleven inches ; eight inch strands realise about half the price. But in 

 Salmon fishing, give me quality, be the length what it may. 



The quality of the gut is determined chiefly by its freshness, colour, 

 and roundness. Fresh samples are detected by the general appearance 

 of the rough, frizzled ends. That is" to say the gut may be said to be 

 new so long as the ends are not parched and so long as they maintain a 

 clean, clear, white look about them. 



With regard to the colour of new gut, we seek for a pure, pearly white, 

 and of very lustrous appearance, without the faintest sign of yellow thrown in. 



Eoundness is, of course, determined by the eye and touch. By passing 

 the thumb and middle finger up and down a strand, any roughness or 

 unevenness will instantly be felt. 



The best gut, however, is no more the best of gut than the best 

 cream is the best of cream. That is to say, an ordinary hank of fairly 

 good gut contains 15 per cent, of rough strands of unequal thickness ; 

 whilst the " best selected " is not only free from all rubbish, but made up 

 of silky strands without a flaw, picked from the choicest parcels. The 

 test best calculated to toll the novice good gut, though somewhat severe, 

 is to tie a single knot in a strand, which, if old and dry, will split or 

 break asunder. 



I have tried various stains, and find none surpass that commonly 

 known as a smoky-blue. This can be obtained by first soaking the gut in 

 cold, soft water, and afterwards immersing it for an hour or so in a 

 tumbler of water, having one teaspoonful of Stevens's blue-black ink 

 stirred with it. But the sooner it is put away the better, for light and 

 air cripple gut considerably. The sun will soon bring out "flecks" or 

 light spots and spoil it altogether. 



It is indelibly impressed on my mind that the best way to preserve 

 gut, before use, is to roll it up tightly in fresh wash-leather, tied round 

 and round with strong string. By this means of protection it will last 

 good and remain serviceable for many long years. 



Before knotting Salmon gut for use, the strands should remain in 

 soft water for eight or ten hours. 



