RODS. 73 
cai precision from the reel to the point, alleging, amongst 
other advantages claimed, that with this shaped rod a spare 
top can always’be carried in case of accident without the in- 
convenience of a separate top case. Of late years, however, 
many practical fly fishers—indeed, I think 1 may say the ma- 
jority—favour some modification or other of the form of the 
rod which owed its birth, or, at any rate, its christening, to the 
habitués of Castle Connell—preferring the swishy play obtained 
by fining or tapering away the butt rapidly from above the 
reel... 
On all these subjects, were I to go into them in detail, I 
might easily double the length of this chapter, without carrying 
conviction, or probably amusement, to anybody but myself. I, 
therefore, refrain from doing more than touching thus lightly 
on the mere superficial aspect of the question, leaving every 
man to remain, as, indeed, he ought to be, and would be for 
anything I could write to the contrary, his own counsel, judge, 
and jury. 
With regard, however, to the now fashionable split-cane 
xods, a few words on the method of their construction, and on 
their two principal varieties, may possibly not be uninteresting 
to those who are not already initiated into the mysteries of this 
interesting branch of rod-making. 
In the ‘ Art of Fly-Making,’ published by Mr. Blacker about 
thirty years ago, second edition, occurs, I believe, the first 
notice of split cane rods. ‘The beautiful rent and glued-up 
bamboo-cane fly rods,’ Mr. Blacker says, ‘which I turn out 
to the greatest perfection, are very valuable, as they are both 
light and powerful, and throw the line with great facility. The 
‘cane for these rods must be of the very best description, 
or they will not last any time. They will last for years, how- 
ever, if really well made, and,’ he very properly adds, ‘taken 
care of. The wood employed in their manufacture is the 
‘male bamboo,’ procured from India; great care and experience 
‘being required in selecting only such canes as are of the finest 
quality and have been cut at the proper season. Fig. 1 shows 
