48 



THE BEST BAITS EOE BAEBEL, AND THE BEST 



METHOD OF USING THEM. 



The Cabbait is very tender and will not stand much knock- 

 ing about, and wten the fish are in rapid streams, you can only 

 use it with the plumb. Let your hook be a No. 6, lapped on 

 with white silk — not tafted. Put two or three baits carefully 

 on so that they wiU form a little bunch. It would be useless 

 throwing any of these baits in for the purpose of getting the 

 fish together, the stream being strong, and the baits so light, 

 there would be no calculating to what distance they would 

 swim before they got to the bottom. 



WoEMS for bait should be carefully selected and put into 

 moss, well washed, shaking them up two or three times a day. 

 In two or three days they wiU become tough, and of a bright 

 red. The worms for ground baiting, or for throwing in whilst 

 fishing, are best not scoured. I have always- found those fresh 

 from the ground to be the best for this piurpose. Tou may 

 fish with worm either with the plumb or fioat, but I should re- 

 commend you to fish with the fioat when you can, and with 

 the plumb only when you are obliged. 



Cheese made from old milk is the best for Barbel fishing, 

 white and tough without salt. Tou must cut it up into 

 square bits about the size of small dice. You must not use 

 a float when fishing with cheese, except where the water is 

 still and your bait can lie on the bottom. It would. prove a bad 

 spec were you to fish with the fioat in a stream with cheese. 

 The plumb is the best to use for cheese fishing. 



Geeaves or ScEATCHiKG require first to be broken with a 

 hammer ; then put into a saucepan with sufficient water to cover 

 them, allowing them to boil for twenty minutes, frequently 

 stirring to keep them from burning. Afterwards put the pan 

 in a cool place until the scratching is perfectly cold and stiff, 

 when it is fit for use : this iS the best methpd of preparing 

 greaves. Tou may use this bait either vrith plumb or float. 



