S34 PIKE AND OTHER COARSE FISH. 



induce their presence, and if such be the case, we fear there will 

 become a great demand for the adipose of an angler, and he who, 

 in dying, carries so tempting a bait may be followed to his last 

 resting-place by the brethren of the rod in a humour rather of joy 

 than sorrow ! This is certainly a grave view to take of the question, 

 and naturally brings us to an end. 



GREAVES. 



Greaves, although strongly recommended by many authors, 

 is to my mind a very unattractive, as well as inconvenient, sort of 

 bait, so much so, in fact, that I ' hardly ever,' I might really say 

 never, employ it. That fish whose character I have defended 

 to the utmost from the aspersion of coarseness, shall not only 

 be willing to swallow tallow in its normal and sufficiently nasty 

 state, but should actually batten upon the fatty refuse of the 

 unsavoury product, is a matter which viewed in its proper 

 light ought to cause regret to the enthusiastic roach and barbel 

 fisher. Here is the receipt, however, for the preparation of the 

 greaves, ' such as they are ; ' The greaves, after being broken 

 up with a hammer, should be gently boiled for about half an 

 hour, long enough before they are wanted for use to admit of 

 their getting cold and hard. The whitest pieces are the best, 

 and these can be most conveniently disposed of to hide the 

 hook by being cut into broadish strips or slices ; but, as before 

 observed, the whole thing as a process is unattractive and as a 

 bait beastly ! 



It is refreshing to turn to— 



•pith' and 'bullock's brains,' 



Which shine, at least, by contrast As I have observed in 

 the ' Modern Practical Angler,' this bait is a modern discovery, 

 but it is the most deadly of all baits for chub fishing in winter. 

 The ' pith ' is used as the bait on the hook, and the brains for the 

 ground-bait ; and I shall therefore describe them both together. 

 They are prepared thus : 



Having obtained from a butcher some brains from a freshly^ 



