turbing the gem-nil store. It forms an additional security to 

 cover each over with a moistened skin or bladder. To bait, 

 first put on the hook (which should be sized according to th 

 fish intended to be tried for) a mass which shall fill up the 

 hollow of the bend and hide the steel. On the point, put two 

 or more firm large grains, both to conceal the snare and tempt 

 the fish." 



Shrimp Paste is -used by some Anglers for perch, and is 

 prepared and used in a similar manner to the salmon roe 

 paste. 



Cheese Paste is a favorite with some Anglers. It is made 

 af either old or new cheese, grated, and worked into a paste 

 with a little butter and saffron, and also with stale bread il 

 the cheese be new, and new bread if the cheese be stale. 



Sweet Paste, is made by mixing a proportion of bread and 

 honey together, until they become thoroughly incorporated, 

 and of sufficient tenacity to remain well on the hook. When 

 honey cannot be procured, white sugar, made into a syrup, 

 or molasses, will be found equally good. 



Bread Paste. The following simple method is recom- 

 mended by Hofland. Take the inside of a French roll, or a 

 piece of fine white bread, nearly new, soak it a few seconds 

 in water, then squeeze from it with very clean hands, knead 

 it, and work it patiently till it becomes a perfect, smooth, and 

 compact paste. 



Pastes are sometimes colored, to give them the appearance 

 of fish spawn. For this purpose, to give a yellow color, us 

 s iftron or turmeric, and for a reddish, vermillion or red lead. 



Wheat, Rye, Barley, and other grains, and Malt, are also 

 used for taking small fish of various kinds, in still water. 

 They should be soaked in water, or boiled in milk, until soft 

 The Angler will find them useful in taking minnows, shiners, 

 jpearing, and other small fry for bait. 



Graves or Tallow-Chandlers' Scratching*. The lates; 





