CHAP. XI. THE COMPLETE ANGLER. 339 



a little pounded ginger, garnish your sides of your dish, 

 and the fish itself, with a sliced lemon or two, and serve 

 it up. 



A Grayling is also to be drest exactly after the same 

 manner, saving that he is to be scaled, which a Trout 

 never is : and that must be done either with one's nails, 

 or very lightly and carefully with a knife, for fear of bruis- 

 ing the fish. And note, that these kinds offish, a Trout 

 especially, if he is not eaten within four or five hours after 

 he be taken, is worth nothing. 



But come, Sir, I see you have din'd; and therefore, if 

 you please, we will walk down again to the little House, 

 and there I will read you a lecture of Angling at the bottom. 



CHAP. XI. 

 Of ANGLING AT THE BOTTOM for Trout or Grayling. 



Viator. So, Sir, now we are here, and set, let me have 

 my instructions for angling for Trout and Grayling at the 

 bottom ; which though not so easy, so cleanly, nor (as 'tis 

 said) so genteel a way of fishing as with a fly, is yet, if I 

 mistake not, a good holding way, and takes fish when 

 nothing else will. 



Pise. You are in the right, it does so : and a worm is 

 so sure a bait at all times, that, excepting in a flood, I 

 would I had laid a thousand pounds that I did not kill 

 fish, more or less, with it, winter or summer, every day 

 throughout the year ; those days always excepted, that 

 upon a more serious account always ought so to be. But 

 not longer to delay you, I will begin, and tell you, that 

 Angling at the bottom is, also, commonly, of two sorts 

 (and yet there is a third way of angling with a ground- 

 bait, and to very great effect too, as shall be said here- 

 after,) namely, by hand ; or with a cork or float. 



