402 MANUAL FOR YOUNG SPORTSMEN. 
legs of a bittern’s hackle, or a gray cock’s; wings the 
brown feathers of a white owl. Hook No. 5 or 6. 
Salmon-flies are made on the same principle as the 
trout-flies, but as they are larger, so they are capable of 
being tied with greater exactness and finish. They are 
generally of much more gaudy materials than the trout- 
flies, and in this respect they have latterly been used still 
more richly colored than was formerly the case, even in 
Ireland. Until lately, very sober salmon-flies were ordi- 
narily used in Scotland, the prevailing colors being gray, 
brown, buff, and brick-dust; but now it is found that a 
much more brilliant set of colors will answer far better, 
and the Irish favorites, viz., scarlet, bright yellow, blue, 
and green, are the fashion, united with less bright top- 
pings—as, for instance, the tail-feather of the pheasant, 
or the back or breast of the bittern or turkey. In Wales 
more sober flies are still in vogue; straw colors, natural 
mottles and pheasant or turkey feathers being considered 
the most killing. Tinsels are however approved of in all 
three localities, and are used more or less in almost every 
salmon-fly. In nearly all cases this fly consists of a body, 
a head, legs, and tail, and wings of a very compound 
nature; but the mode of tying is very similar to that 
adopted in trout fly-making. Most salmon-flies are tied 
with a small loop of gut attached to the shank, instead 
of, as in the trout-fly, a full length of that material; some- 
times a bristle or a piece of wire is bent for the purpose, 
and again in some cases the gut, either plain or twisted, is 
tied on as in the trout-fly. Whichever mode is adopted, 
the end or ends of the gut or bristle must be shaved off, 
