EIVKE FISH AND FISHING. 387 



alternate layers of wool. The roe should be carefully 

 separated from its enveloping membrane, and should be 

 sprinkled with salt, as also should the wool. When the 

 jar is filled, it should be tied down with a bladder, and 

 kept in a cool and rather moist place, such as a cellar. 



Salmon-roe paste is made by boiling the roe without its 

 envelope for 20 minutes, then bruising it in a marble mor- 

 tar until it forms a uniform mass. After this add to each 

 pound of the roe one ounce of common salt and a quarter 

 of an ounce of saltpetre ; beat them all up together, and 

 keep in a jar tied down with bladder. 



Paste may be made in the same way of shad and 

 smelt roe, and arc very killing bait for bass. 



Shrimp paste is made exactly in the same way, after 

 removing the shells. 



Bread paste is also used as a means of taking fish, and 

 is made from new bread, well kneaded, and with or with- 

 out the addition of honey. It is either used in the white 

 state, or it is colored with vermillion, lake, or turmeric. 

 Sometimes stale bread is used, but it requires more kneading, 

 and the addition of gum water, or soaked greaves, or some 

 more adhesive material. It is often flavored with the roe 

 of salmon, or other fish ; the size of the portion used must 

 vary with the fish angled for. Cheese is also sometimes 

 made the foundation of paste, either by itself or mixed 

 with bread ; by constant kneading it becomes perfectly 

 tough, and withstands the action of the water for a long 

 time. A peculiar kind of paste called patent paste, is 

 made by washing away all but the pure gluten. A paste 

 of flour is first to be made in the usual way, then by sue- 



