THE ROACH. 167 



as white as possible, should be used for bread-paste. 

 New bread will not make good paste, as it is too 

 glutinous, and instead of making a nice smooth 

 paste, it runs into stiff, gummy lumps when 

 squeezed up. Old fine linen rag should be used to 

 squeeze the bread in ; new linen, or even a new 

 handkerchief, will not do so well. Old linen that 

 has been frequently washed has all the " size " or 

 gloss taken out of it, and is therefore much better 

 for the purpose. Bread and other pastes must be 

 used freshly made, particularly in hot weather ; 

 only a little should be made at a time. Break a few 

 pieces (not crumble) into the rag or handkerchief, 

 which must be dipped in the water for a couple of 

 seconds with the bread quite loose ; then comes the 

 difficult part of the operation, to get rid of part of 

 the moisture, but not too much of it. If too much 

 water is squeezed out, or if the bread has not 

 soaked long enough, dry, crumbly lumps of paste 

 will be formed ; while if the water has not been 

 squeezed out sufficiently, the paste will be " pappy," 

 and will not stick on the hook properly. The 

 happy medium is a paste that will stick on the 

 hook, yet will allow the hook to come through it 

 when you strike. The wet bread must be kneaded 

 and squeezed up in the linen ; avoid touching it 

 with the fingers as much as possible. The fingers 

 and thumb soon get accustomed to the " feel " of 

 the paste, and you can tell if it is all right before 

 the cloth is opened. If the paste goes wrong in 

 the mixing, it is best to discard it altogether and 

 mix afresh entirely. Roach are fastidious about 

 pastes ; they will occasionally refuse the pure white 

 paste, apparently regarding it with suspicion ; a 

 little fine bran mixed with the bread will sometimes 



