THE GRAYLING 109 



frequent the shallows and streams, may be readily taken 

 with the fly, but those in deep pools are easier caught 

 with the worm or maggot. The bait should lie close to 

 the ground ; and when a fish is hooked, great care must 

 be taken in killing him, for he has a very tender mouth, 

 from which he often slips his hold. Some anglers, in 

 fishing for the grayling in still water, throw in a few 

 maggots before commencing, with a view of drawing 

 the fish together. Cabbage-grubs, grasshoppers, and 

 lob-baits are all suitable to the tastes of the grayling. 



The following dialogue on this fish, by Walton, is 

 very characteristic of both the fisher and the fish : — 



" Piso. Why, then, by what you say, I dare venture to assure 

 you it is a grayling, who is one of the deadest-hearted fish in the 

 world, and the bigger he is, the more easily taken. Look you, 

 now you see him plain ; I told you what he was ; bring hither 

 that landing-net, boy ; and now, sir, he is your own ; and, 

 believe me, a good one, sixteen inches long I warrant him ; I 

 have taken none such this year. 



' ' ViAT. I never saw a grayling before look so black. 



"Piso. Did you not? Why, then, let me tell you that you 

 never saw one before in right season ; for then a grayling is very 

 black about his head, gills, and down his back, and has his belly 

 of a dark grey, dappled with very black spots, as you see this 

 is ; and I am apt to conclude that from thence he derives his 

 name of Umber. Though, I must tell you, this fish is past his 

 prime, and begins to decline, and was in better season at 

 Christmas than he is now. But move on, for it grows towards 

 dinner-time ; and there is a very great and fine stream below, 

 where we are almost sure of a good fish. 



"ViAT. Let him come, I'U try a fall with him; but I had 

 thought that the grayling had been always in season with the 

 trout, and had come in and gone out with him. 



"Piso. Oh no ! assure yourselves, a grayling is a winter fish, 

 but such a one as would deceive any but such as do know him 

 very well indeed ; for his flesh, even in his worst season, is so 

 firm, and will so easily carve, that, in plain truth, he is very 

 good meat at all times ; but in his perfect season, which, by the 

 way, none but an overgrown grayling will ever be, I think him 

 so good a fish as to be Uttle inferior to the best trout that I ever 

 tasted in my life." 



