132 PRESERVATION OF MINNOWS. 



has not read of the minnow tansy of Walton ? I observe 

 that during their spawning-time the minnow becomes 

 of a dark red colour, something like a spent salmon, 

 and that the head becomes covered with curious bony 

 points. In this state they are utterly unfit for baits. 



Having caught the minnows, those intended to be 

 kept alive must be at once placed in a proper minnow- 

 kettle, while the best way to preserve the others fresh 

 and free from taint for two or three days, is to pack 

 them in wheat bran, which absorbs the superabundant 

 moisture from their skins, and dries up the mucus 

 which otherwise would quickly decompose. If thus 

 treated, and placed in a cool cellar, they will remain- 

 fresh and sweet for three days at least. And, remember, 

 it is indispensable that all baits used in either trout or 

 pike fishing shall be fresh and free from all taint what- 

 ever. Whatever may be thought to the contrary, it 

 nevertheless is a fact, that the sense of smell in these 

 predaceous fish is sufficiently acute to detect the 

 slightest taint or decomposition in the baits long be- 

 fore any change is apparent to the sportsman. Of the 

 truth of this I have had ample demonstration. 



When minnows are salted they will retain their 

 natural brilliancy of colour little impaired for several 

 months, and form nearly, if not quite, as efficient baits as 

 when fresh. Although, for my own part, I certainly pre- 

 fer them fresh and newly caught, as the eye (a very 

 prominent feature in all fish-baits) never fully resumes 

 its natural appearance after salting nevertheless, I 

 know several excellent and experienced minnow-trollers 



