62 



THE SALMON 



No. 10. Body black ostrich , with silver twist ; wings 



from the mallard's wing, and black hackle for legs. 



There are other varieties of flies, both of English and 

 American manufacture, used in the United States and Canada, 

 which can generally be procured at the tackle stores in the 

 city of New-York. 



Salmon Spearing. This is a mode of taking fish not ap- 

 proved of by the regular sportsman. It is practised to a 

 great extent on many of our western lakes and rivers, 

 usually by persons who take fish for a livelihood, and 

 where they are found in such immense quantities, that there 

 can be no objection to the plan, as it is an active and invigor- 

 ating pastime, almost equal to that of hunting. It is generally 

 practised at night, with torches, and gives many an hour of 

 evening sport, after a day's business, to the inhabitants in the 

 vicinity of the lakes where they are found. The Indians, 

 who in their rude manner surpass many of their more civilized 

 brethren in water or land sports, are very fond of this amuse" 

 ment, and in the season can be seen traversing the lakes in 

 their canoes, with varied and brilliant pine lights, presenting 

 a most beautiful and picturesque appearance. 



There is a law of the State of New-York, prohibiting the 

 taking of salmon by net, hook, or spear, " or any other device 

 whatsoever," in the months of October and November, but 

 which, like many of our State laws, is better known by its 

 breach than its observance. 



How to cook a Sainton. The following method of cooking 

 and crimping a salmon, given by Sir Humphrey Davy, will 

 be found useful after he has been taken; and as the reader 

 has been led through the instructions of taking the game, con- 

 cluding that the fish is taken, directions for cooking will be 

 here in place. 



