TENCH TICKLING 323 



apparently approachable is when the wheat is in bloom ; 

 then the best bait to use is potato paste. 



Since the Norfolk and Suffolk Fisheries Act came into 

 force in 1877* no quantity of tench have been taken, except 

 in private waters, and the rivers and broads now fairly teem 

 with them. They are generally taken (in private waters) 

 with bow-nets, which are prohibited by the before-mentioned 

 Act. The habit which these fish have for exploring lanes 

 and holes in the weed-beds is taken advantage of, and two 

 scythe blades are attached to the end of a long pole, by means 

 of which a narrow lane is cut in the weeds, forming a loop 

 allowing the fish to go in at one end and emerge at the other. 

 In the middle of this lane the bow-nets are sunk and the 

 fish show little hesitation in going into them. 



It has been observed that pike draw into the shallows in 

 the month of March, the local term for which is " bushing " ; 

 tench follow their example in June; whilst eels, on the 

 contrary, migrate, with the tide, the sharp-nosed, or grigs, in 

 the spring, the silver or broad-nosed eels after the first heavy 

 rains in August. 



At one time tench were called in Broadland " doctor fish," 

 because it was believed that the slime upon them contained 

 healing powers, and that when other fish were ill they would 

 seek out tench and rub themselves against them in order to 

 get the benefit of their healing slime, but it seems this theory 

 is exploded. 



When properly prepared and cooked tench are really 

 excellent eating. After being caught they should be put 

 into a tub of clean water with a constant stream running 

 into it, or into a fish tank, and kept there for a few days and 

 fed upon bread, which causes them to lose the muddy flavour. 

 In transporting, pack them in wet grass. 



The epicure should stew them in port wine, when he will 

 find that they are real delicacies, and, if properly cooked, he will 

 in future belie those who deprecate their gastronomic value. 



* See Appendix. 



