PRESERVATION OF MINNOWS. 133 



who prefer a salted minnow to a fresh one, as they con- 

 sider them tougher and more lasting on the hooks. I have 

 even heard some affirm that trout were rather partial to 

 the flavour of salt, and consequently took a salted minnow 

 in preference to a fresh one. This I take to be a mere 

 conceit unsupported by facts. At all events, the pickled 

 baits possess one great advantage over fresh ones, and that 

 is they are comeatable, and ready for use at all times, 



How TO PRESERVE MINNOWS. 



For pickling, lay the minnows, after careful selection, 

 in a plate, and cover them over with salt. Allow them 

 to remain twelve hours or so, when the salt will be found 

 to have resolved itself into brine ; this is the superfluous 

 moisture of the fish in combination with the salt which 

 drain off, and cover them again with fresh salt, or salt 

 and sugar mixed ; when, having allowed them to remain 

 other twelve hours, place them in a wide-mouthed glass 

 or earthenware jar (a common pickle-bottle makes an 

 excellent receptacle), close it with a good sound cork, and 

 seal it over with wax. Minnows thus treated will be found 

 to preserve a great part of their freshness and brilliance 

 for many months, and will swell out and regain their 

 plumpness after a short immersion in the water. All 

 fish-baits retain their brilliance of colour best in spirits 

 of wine, but it is expensive. Methylated spirit acts 

 equally well as a preservative, and it is much cheaper. 



An excellent plan by which the sportsman will always 

 have fresh baits at command, is to construct what I call 



