APPENDIX. 517 
topped off with live coals, and thus left twenty minutes for 
every pound weight. When taken from the fire the wrap- 
pers are removed, including the skin, which will adhere to 
the paper, and it is placed on a hot plate and seasoned to the 
taste. The third way is to draw the trout, clip off the fins, 
score it across on each side, roll it in flour, and place it in 
a pan of sparkling hot butter, or fat tried from salt pork ; 
dredge with flour, and turn it several times for a thick crust. 
The fourth way is to spit it, with a thin slice of salt pork 
along one side, on a birch fork, turning it by hand over a 
camp-fire until done. Lemon-juice is a refreshing luxury on 
salmon or trout. In using sea-biscuits, soak them previously 
in cold water; they are then good when fried in the gravy 
left from frying ham and eggs. 
To those who can explain the recondite harmonies which 
subsist between the velvet calipash and the verdant calipee, 
nothing farther need be added; and for those who do not 
comprehend them, words would prove superfluous. 
NOTEWORTHY ITEMS. 
Dryine Lines.—Fishing clubs provide posts and hooks at 
headquarters for drying lines, but 
in wet or foggy weather they are 
useless, Experienced anglers there- 
fore generally carry a small reel 
with them, for linen bass-lines, when 
in use, should be dried every even- 
ing. 
This reel, which is formed of 24 
narrow slats, tied at the ends in 
threes, and moving by a double 
button or screw in the centre, 
closes like an umbrella, being light, 
and oceupying very little room in 
Reev ror Drvine Lines. a trunk. For using it, fasten the 
