THE TUOUT. 
113 
taken in, and make another turn; then lay hold of the hackle 
with the third and fourth fingers of your left hand, with which 
you may extend it while you disengage the loose fibres as 
before. 
“ In tliis manner proceed till you come within an eighth 
of an mch of the end of the shank, where you will find an 
end of silk hanging, and by which time you will find the 
fibres at the great end of the hackle something discomposed; 
clip these oft’ close to the stem, and with the end of your mid- 
dle finger press the stem close to the hook, while with the 
fore-finger of your right hand, you turn the silk into a loop ; 
which when you have twice put over the end of the shank of 
the hook, loop and all, your work is safe. 
“ Then wax that end of the silk which you now used, and 
turn it over as before, till you have taken up nearly all that 
remained of the hook, observing to lay the turns neatly side 
by side; and lastly clip off the ends of the silk.” 
On making the Palmer or Hackle-Fly, with the cock’s or 
lien’s feathers, Holland remarks, “ is simply as described in 
the fore-named methods, (pages 110 and 111,) by twisting on 
the legs and body, taking care that the hackle has fibres as 
long as, or rather longer than, the hook it is to be twisted 
upon. 
“ But in making hackle-flies with birds’ feathers, such as 
those of the snipe, dotteril, dec., the feather is prepared by 
Stripping off the superfluous parts at the butt-end, then draw- 
ing back a sufficient quantity of fibre to make the fly ; take 
the feather by the root and point, with both hands, (having 
its outside uppermost,) and put the whole of the fibres into 
your mouth, and wet them, that they adhere together back 
to back. When the gut is fastened to the hook, you must tie 
on the feather near to the head of the hook, and the feather 
tnay be tied either at the butt-end or point ; then twist the 
feather twice or thrico round the hook, and fasten it by one 
