96 AMERICAN ANGLER'S BOOK. 



Perch-fishing in the month of May, in brisk water, where 

 the run of fish is from nine to twelve inches, is not a whit 

 inferior to bait-fishing for Trout. I prefer the former, because 

 Perch, by such appliances as I have described, are taken in a 

 sportsmanlike manner, and Trout (which should be taken 

 only with a fly) are not. Sometimes in deep holes at the 

 head of tide-water, when fishing with a minnow, the broad- 

 sided Shad will take the bait ;■ or a three-pound Eockfish will 

 come into your swim ; then if you have no reel, or your hand 

 be not gentle, and if you do not grasp your rod by its extreme 

 butt, and give him the whole spring of your fragile reed, you 

 are a ruined angler ; and you may not forgive yourself for a 

 week, for lack of skill or precaution. 



Many anglers object to a reed rod, on account, as they say, 

 of a feeling of insecurity in its use. But for Perch-fishing, 

 its lightness, and graceful bend, when a fish is on, commend 

 it ; and the very objection that is urged increases the sport to 

 one who is fond of fishing fine. 



The Perch is decidedly a pan-fish; and when rolled in 

 grated cracker, or coarse corn meal, and moderately browned, 

 is better fried than broiled. To a man of wholesome, un- 

 pampered appetite, it is hard to serve up a better dinner than 

 fried Perch, with good bread and butter, and a little claret ; 

 or what is still better, though more homely, a bottle of 

 Philadelphia ale. Large White Perch are sometimes boiled, 

 and served up with egg sauce. 



A piquant dish may be made as follows : — Cut off the heads 

 and tails, and fry the fish enough to lay them open, and take 

 out the backbone and ribs, dividing each fish into two slices ; 

 then put them in the pan again, and brown them in coarse 

 corn meal ; pouring over them, when nearly done, a little 

 "Worcestershire sauce, or walnut catsup, and serve them up 

 with drawn butter and an additional quantity of either sauce 

 or catsup. 



