S92 TO PRESERVE LINES AND REELS. 



of a red, or Shaker, or Wethersfield onion gives different 

 shades, and the bark of the walnut or butternut gives another 

 color. The leaves of the tomato, when they can be had fresh, 

 give a beautiful green, and a different shade from green tea. 



Tp preserve Chit. — Always keep your stock on hand, or 

 when not in use for a length of time or during the winter sea- 

 son, in stout parchment-paper, or parchment if you can get 

 it, slightly saturated with pure olive-oil. Do not coil your 

 gut, but let the strands be at full length. After placing your 

 lengths in position, roll up your paper, tie up, and envelop 

 with an outside wrapper. An old angler of thirty years' ex- 

 perience gave this as his method some years ago, and Rev. 

 Dr. Bethune, in his " Waltonian Notes," approves of it. It 

 can be relied upon as the best method. 



Gimp is a thicker substance, and much more easily seen by 

 the fish when fresh and bright. To discolor, rub over with a 

 light coat of beeswax slightly softened. 



To preserve Lines. — Always, after using your line, be you 

 at your home or abroad, run your line off on the floor or dry 

 boards, where exposed to the sun, or, if in the house, in a dry 

 room, until the moisture is entirely evaporated. A reel, such as 

 is used by the ladies for winding off yarn, worsted, or thread, is 

 convenient, and should be a part of the angler's outfit. There 

 are some that are made with narrow slats, and can be screwed 

 to a table, and being designed so that tljey can be opened and 

 closed like an umbrella, they are easily carried with the 

 other fixtures of the sportsman. Some anglers use oil, sper- 

 maceti, or India-rubber preparations on their lines for their 

 preservation, but, as a general rule, they are better for your 

 boots or shoes than your line. When rubber is used, white 

 is preferred, unless your line be dark : one part of rubber to 

 two parts of turpentine, heated until the rubber dissolves ; to 



