280 



is placed in the iD3ide, with a weight to sink it. To the 

 centre is attached a strong cord or rope. When ready, it is 

 let down to the bottom of the stream, and it is hauled up at 

 turn of tide, or whea its weight indicates a sufficient quantity of 

 the desired fish. 



Last, though not least, and probably the best mode, is spear- 

 ing. This is done with a steel spear, made with five or six flat 

 or square prongs, attached by a socket to a strong ash handle. 

 They can be had at the fishing tackle stores, or made to order 

 by the nearest blacksmith. These are forced into the mud from 

 a boat, or used in wading, accompanied by an assistant, with a 

 basket, to receive the result of the operator's skill. 



They make a capital dish for eating, by either stewing, fry- 

 ing, pyeivg, or better, according to Walton, as follows : " First, 

 wash him in water and salt ; then pull off his skin below his newt 

 or navel, and not much further ; having done that, take out his 

 guts, as clean as you can, but wash him not ; then give him 

 three or four scotches with a knife, and then put into his be! 1 y 

 and those scotches sweet herbs, an anchovy, and a little nut- 

 meg, grated or cut very small ; and your herbs and anchovies 

 must also be cut very small, and mixed with good batter and 

 salt ; having done this, then pull his skin over him all but his 

 head, which you are to cut off, to the end that you may tie 

 his skin about that part where the head grew ; and it must be 

 so tied as to keep all moisture within his skin, and having 

 done this, tie him with tape or packthread, to a spit, and roast 

 him leisurely, and baste him with water and salt until his skin 

 breaks, and then with butter, and having roasted him enough, 

 let what wiis put into his belly, and what ha (hips, lin his 

 sauce." Tims endnth the chaptei on Eels. 



