158 THE COD. 



ger that the real Smelt is now chiefly supplied from Hol- 

 land. 



The Atherine or Sand-Smelt feeds well after sunset, and 

 may in most harbours of the English Channel be taken from 

 piers and quays or landing-steps under a lamp, which it is 

 believed attracts them to the spot, particularly on the flowing 

 tide. At the mouth of a drain or stream which is below the 

 level of the high water I "have been most successful when the 

 current has commenced to show itself after the tide has ebbed 

 a little and at spring tides ; but where a perceptible in-pouring 

 of water exists from a higher level, you may take them well at 

 neap-tides in any depth above three feet. My best fishing has 

 been from October to the end of March. In the Scilly Isles 

 the Sand-Smelt often exceeds 8 inches in length. 



THE COD. 



{Afoii'hMa vulgaris.) 



The Cod-fish is so well known as hardly to need description, 

 and although it does not come within the reach of amateur 

 fishermen as often as other kinds, yet from its importance in a 

 national point of view, and the amount of capital invested in 

 vessels and gear employed in its capture, it must not be passed 

 over unnoticed. Cod are caught in the seas all round Great 

 Britain, but more particularly in the North Sea, where very 

 large boats and decked vessels are employed, as this fishery is 

 frequently followed at a great distance from the land. Numbers 

 of the North Sea smacks are fitted with wells, by aid of which 

 the Cod are brought into port alive. Grimsby is now the chief 

 station. The same kind of tackle as that used for Silver- 

 Whiting is adapted for this fishing, but the hooks and snoods 

 are much larger and stronger, and only two on each line, the 

 hooks not less than an inch and three-quarters to two inches 

 from point to shank, and the snood strong fishing-line served 

 round with wire as for Bass, or green hemp as for Conger, or 

 else extra stout. Size of line, No. 2 (fig. u, p. 48). 



The best baits are fresh Squid or Cuttle-fish, fresh Mackerel, 

 or Herrings, or Pilchard, and in fact when the fish are plentiful 



