SPINNING AND BAIT FISHING. 399 
are as good as ever for the fly two or three hours after the 
prawn has been over a pool. Those who say that it spoils the 
fishing for the fly lose sight again of the fact that salmon stay 
but a short time in any one part of a river, and that the fish that 
have been fished over in one pool by one man with the prawn, 
or any other bait, may, by the time the next man comes to the 
water, have left that pool, whilst their place has been occupied 
by a fresh run of fish. 
‘ Prawn fishing is a very pleasant dernier ressort. One never 
need despair of bringing home a fish, and salmon will take it in 
the lowest water and on the brightest and hottest days. 
‘Prawns for use in the coming season should be got in 
during the previous autumn, when they can be bought cheaper 
than at any other time of the year. The fresher they are when 
used, the better ; but if they are properly preserved they will 
keep their colour very fairly and take almost as well six months 
afterwards. They should be selected of different sizes, to be 
used according to the state of the water. Those with spawn in 
them are said to be the most killing. 
‘ The following is one of the commonest methods for preserv- 
ing prawns: Put the prawns in a saucepan of water with a 
handful of saltpetre, and boil them ; taking them out the moment 
they turn colour. Then spread them ona cloth singly ; and when 
they are guzte dry, place them in layers in a wide-mouthed glass 
or earthenware jar—as many as it will hold. Fill up to the 
bung with glycerine; cork the bottle and fasten the cork down, 
if possible, with bladder covering, so as to exclude the air. 
‘ Another, and perhaps a better way, is ‘to preserve in salt. 
Fill an earthenware jar with prawns nearly to the top ; heap on 
common salt, pouring water enough on it to dissolve it so as to 
fill up the interstices ; continue until the jar is full, and secure 
with a cork as before. Prawns preserved in salt last much 
longer, and keep their colour better than when kept in glycerine. 
They are also much tougher, which is a great advantage. 
‘I have seen prawns in their natural state that have been 
