BAITS. 



FIG. 12. Half Pilchard marked diagonally for 

 cutting into bait. 



and will therefore remain on the hook a longer time ; if you 

 are provided with them, use them both, to which end make it 

 a rule to tow two Mackerel lines or more, both in going to and 

 returning from the Whiting-ground. Full directions will be found 

 under the article 

 * Mackerel,' as to the 

 gear necessary for 

 their capture. Long- 

 Nose and Herrings 

 are but passable, and 

 may be considered as 

 supplementary aids, 



if your supply of Pilchards or Mackerel runs short. To prepare 

 either of the above-mentioned for bait, having first scraped off the 

 scales (if a Pilchard or Herring), 

 lay the fish flat on your bait-tray 

 (see fig. 64 , p. 213), enter your 

 knife at the tail, and cut up along 

 the backbone towards the head, 

 when of course the fish will be 

 split in half ; now remove the 

 backbone by inserting the knife 

 under it, and, dividing the bone 

 from the flesh, turn the silvery 

 side downwards, and cut it up 

 diagonally in pieces three-quarters 

 of an inch in width, and each side 

 will make about eight or nine 

 baits, as shown in fig. 12. 



To bait the hooks, take a piece 

 of the fish and enter the point of 

 the hook in the fleshy side of 

 the blue end of the bait, pass it 

 through, and, turning it over, 

 hook it through the silvery side. 

 (See fig. 13.) 



Memorandum. As the fleshy side of a Mackerel is 

 rather too thick, and would clog the hook, before dividing it 



E 



FIG. re;. Hook baited with piece 

 of Pilchard, Mackerel, or Her- 

 ring &c. for Whiting. 



