BAITS. 
41 
turbing the general store. It forms an additional security to 
cover each over with a moistened skin or bladder. To bait, 
first put on the hook (which should be sized according to the 
fish intended to be tried for) a mass which shall fill up the 
hollow of the bend and hide the steel. On the point, put two 
or more firm large grains, both to conceal the snare and tempt 
the fish.” 
Shrimp Paste is used by some Anglers for perch, and is 
prepared and used in a similar manner to the salmon roe 
paste. 
Cheese Paste is a favorite with some Anglers. It is made 
of either old or new cheese, grated, and worked into a paste 
with a little butter and saffron, and also with stale bread if 
the cheese be new, and new bread if the cheese be stale. 
Sweet Paste , is made by mixing a proportion of bread and 
honey together, until they become thoroughly incorporated, 
and of sufficient tenacity to remain well on the hook. When, 
honey cannot be procured, white sugar, made into a syrup, 
or molasses, will be found equally good. 
Bread Paste. The following simple method is recom- 
mended by Hoffand. Take the inside of a French roll, or a 
piece of fine white bread, nearly new, soak it a few seconds 
in water, then squeeze from it with very clean hands , knead 
it, and work it patiently till it becomes a perfect, smooth, and 
compact paste. 
Pastes are sometimes colored, to give them the appearance 
of fish spawn. For this purpose, to give a yellow color, use 
saffron or turmeric, and for a reddish, vermillion or red lead. 
Wheat, Rye , Barley , and other grains, aud Malt , are also 
used for taking small fish of various kinds, in 6till water. 
They should be soaked in water, or boiled in milk, until soft. 
The Angler will find them useful in taking minnows, shiners, 
spearing, and other small fry for bait. 
Graves or Tallow-Chandlers' Scratchings. Tho latest 
