OTHER FISH AND GAME 279 



chub. But then they were hard to catch. And there 

 were no trout in those waters, and even perch and 

 " daddyruffs " were scarce. 



Taken from cool water the flesh of the ouitouche 

 makes pleasant enough eating when well and freshly 

 cooked. If it is seldom used for food in Canada, it is 

 because where it is found there is an abundance of 

 much better fish. Both the small ouitouche and the 

 white flesh of adult specimens, cut into squares, make 

 good bait for ouananiche, pike, pickerel, touladi or 

 namaycush, and brook-trout. It is the favorite bait of 

 Indian hunters in Canada. 



What a life-like picture of the chub has Canon 

 Kingsley drawn for us ! 



"What is here? An ugly two-pound chub, Chevin, 'Echevin,' 

 or Alderman, as the French call him. How is this, keeper ? I 

 thought you allowed no such vermin in this water ? The keeper 

 answers, with a grunt, that 'they allow themselves'; that 'there 

 always were chub hereabouts, and always will be ; for the more 

 I take out with the net, the more come next day.' Probably. 

 No nets will exterminate these spawn-eating, fry-eating pests, who 

 devour the little trout and starve the large ones, and, at the first 

 sign of the net, fly to hover among the most tangled roots. There 

 they lie, as close as rats in a bank. . . . But the fly, well used, will 

 if not exterminate them still thin them down greatly ; and very 

 good sport they give, in my opinion, in spite of the contempt in 

 which they are commonly held, as chicken-hearted fish, who show 

 no fight. True ; but their very cowardice makes them the more 

 difficult to catch. . . . Another slur upon the noble sport of chub 

 fishing is the fact of his not being worth eating a fact which, in 

 the true sportsman's eyes, will go for nothing. But though the 

 man who can buy fresh soles and salmon may despise chub, there 

 are those who do not. True, you may make a most accurate imi- 

 tation of him by taking one of Palmer's patent candles, wick and 

 all, stuffing it with needles and split bristles, and then stewing the 



