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Composition Barts. 
both for trout and salmon,” contended in favor of acuteness 
in the smell of fishes. In an old volume on “The Secrets of 
Angling,” by J. Davors, published in 1813, I find the fol- 
lowing : 
‘To bless thy bait and make the fish to bite, 
Lo! here’s a means, if thou canst hit it right: 
Take gum of life, well beat and laid to soak 
In oil well drawn of ivy which kills the oak. 
Fish where thou wilt, thou shalt have sport thy fill; 
When others fail, thou shalt be sure to kill.” 
M. Chars, who was apothecary to Louis XIV., composed a 
perfume whisk attracted all kinds of fresh-water fishes by the 
use of cat’s fat, heron’s grease, the best asafeetida, Egyptian 
mummy finely powdered, aniseed, camphor, galbanum, Ven- 
ice turpentine, and civet. These he made into the consist- 
ence of thin ointment by means of oil of lavender, of aniseed, 
and camomile, which may be preserved for a year or two if 
kept where the air is excluded. The bait and about eight 
inches of line are directed to be anointed with this to attract 
fish. 
Of the numerous scented baits recommended, Walton wrote 
in favor of petroleum, and Daniell suggested that tar is most 
attractive in the composition of a scented ointment for bait. 
But the most fascinating of such pastes for fresh-water fishes is 
that composed of the roe of salmon; and I should be opposed 
to its use if millions of salmon-eges were not annually wasted 
along most of the salmon rivers; and it is to be hoped that, 
by the means of science, some successful theory may soon be 
adopted for turning this seed into the waters to restock them, 
for it is morally revolting to an angler to contemplate the 
great loss by the depletion of the waters from the waste of 
ova. While the wholesale waste continues, those who desire 
to make bait from the roe of fishes should sprinkle it with 
salt, and then put it down in a pot in alternate layers with 
wool. Rey. W.B. Daniell advised the taking of a pound of 
roe in September, and, after boiling it fifteen minutes, beat it 
in a mortar until sufficiently mixed with an ounce of salt and 
