THE TROUT. 
95 
and the “ cast ” of the founder, to stereotype on, or cause it 
to “ worm ” itself into, the “ gentle ” affections of every true 
piscatorial sportsman, and make it ever “float ” around the 
“ net ’’-work of his memory, giving him “ buoyancy ” of 
spirit, a “full length ” of courage, and a “ mess ” of patience, 
sufficient to make him master of his “ rod.” 
“ He lifts his silver gills above the flood, 
And greedily sucks in lh’ unfaithful food, 
Then downward plunges with the fraudful prey, 
And bears with joy the littlo spoil away ; , 
Soon, in smart pain, he feels the dire mistake, 
Lashes the wave, and beats the foamy lako 
With sudden rago ho now aloft appears, 
And in his eye convulsive anguish bears ; 
And now again, impatient of the wound, 
He rolls, and writhes his straining body round, 
Then headlong shoots beneath the dnshing tide, 
The trembling fins the boiling wuvo divide : 
Now hope exalts the fisher’s beating heart, 
Now, he turns pale, and fears his dubious art; 
Ho views the trembling fish with longing eyes, 
While the line stretches with the uuwicldly prize; 
Each motion humors with his steady hands, 
And one slight hair the mighty bulk commands; 
Till tired at lust, despoil’d of all his strength, 
The gamo athwart the stream uufolds his length ; 
He now, with pleasure, views the gasping prize 
Gnash his sharp teeth, and roll his blood-shot eyes; 
Then draws him to the shore, with artful care, 
And lifts his nostrils in the sickening air; 
Upon the burden’d stream lies floating lice, 
Stretches his quivering fins, and gasping dies.” 
How to Cook a Trout. As the sportsman, after a few 
hours diversion and toil, often needs a little refreshment, and 
as a meal of his own providing is generally ate with more zest 
and satisfaction, he should be possessed of the proper inform- 
ation, either to prepare, or direct the preparation, of his re- 
