PIKE-TACKLE. -- 17 



it miist be admitted, nearly every drawback that 'joint is 

 heir to.' 



What holds true in regard to the joints of fly-rods holds 

 true in regard also to the joints of trolling-rods, and especially 

 of spinning-rods, where the constant swaying to and fro in the 

 action of casting is apt lo induce those sudden separations 

 between top, middle, and lower joints which entail waste of 

 time and loss of temper, if nothing more. If anglers would 

 continue to refuse to purchase any more rods with the old- 

 fashioned fastenings they would soon become obsolete. It is 

 monstrous that with such well-known improvements within 

 their reach tackle-makers should go on manufacturing trolling- 

 rods with the old, faulty, and unmechanical joint fastenings. 



As a good varnish for rods, and generally for varnishing 

 lappings of hooks, &c., the following, used and commonly sup- 

 plied for the purpose by one of the best known tackle manufac- 

 turers, will be found useful : — 



Spirits of wine, —. 

 Orange shellac, ^. 

 Gum Benjamin, a small piece, about i. 



Allow the mixture a fortnight to dissolve before using. A 

 varnish of some sort over the lapping is exceedingly valuable 

 in all tackle, as it protects the silk from the effects of the water. 

 In gimp tackle it is especially important, owing to the corrosion 

 otherwise produced by wet brass and steel coming in contact 

 This varnish dries almost immediately. 



Trollers will find a great comfort, and perhaps escape 

 serious inconvenience, by having the butt-ends of their trolling- 

 rods fitted with an india-rubber knob, which is supplied at 

 most of the larger tackle shops in London. The constant 

 pressure of the hard end of the brass or wood against the 

 groin (this being the position the end of the rod generally 

 occupies in pike-fishing) becomes after a short time the cause 

 of considerable irritation in the part pressed against. 



With regard to the reel for spinning and trolling, any of the 



II. c 



