VAEIETIES OF PASTE. B.'S 



this or that compound, either of his own invention, or ol 

 some village Walton. 



Plain paste is made by kneading moistened bread 

 crumbs between the fingers until it becomes adhesive. If 

 the stream is a running one, a little lint or cotton wool 

 may be mixed with it to prevent it being easily washed off 

 the hook. A small portion of vermilion is sometimes 

 added to give it a pink colour. Stale bread is used fur 

 roach-fishing, and new bread for chub-fishing. It is neces- 

 sary that the hands should be perfectly clean, or else the 

 fish will not touch the bait. It is best to carry the bread 

 to the river side, and make the paste just before using, 

 as it has a tendency to turn sour. 



Greaves paste, for barbel, is made by dipping white bread 

 into water in which greaves has been boiled, and then 

 kneading it. The hook should have a small bit of greaves 

 on the point when this paste is used. 



Sweet paste is made by adding honey to bread crumbs, 

 and then working it to a proper consistence. I think 

 highly of this paste for carp, chub, and roach, and it ia 

 improved by adding a small quantity of gin. 



Cheese paste is made of rotten Cheshire cheese and breixd 

 for chub J for roach, new cheese and stale bread. 



Adhesive pastes are made of size obtained by boiling 

 parchment or white leather cuttings in water. Useful 

 only in rapid waters. 



With respect to baits, almost any insect or small reptile 

 may be tried when ordinary baits fail, and succeed in 

 deluding occasionally the most cunning fish. 



Geound-Baits are nearly as varied as the baits them- 

 selves, and should be freely used from twelve to fifteen 

 hours, a,nd even twenty hours, before you fish the pitch, 



