RIVER FISH AND FISHING. 887 
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 are 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 isused, 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 suc- 
