138 
THE PIKE, Sc C. 
gorgfer. If the hooks are in the maw, as they usually are 
under the gorging system, open the fish’s stomach about the 
middle, aud you will be opposite to or rather under the 
points, so that your gimp will be safe. Cut away the parts 
that are hooked, and unslipping the knot that holds the gimp 
to the reel line, draw your bait, hooks, and gimp, all through 
the aperture made in the stomach. This will disfigure the 
fish less than cutting down the jaws, until the hook can be 
got out through the mouth. It is a good plan in trolling to 
be provided with two or three sticks of various lengths ; one 
of these will assist to prop open a jack’s mouth, while the 
Angler is attempting the extraction of the hook, but by no 
means trust your fingers in his mouth unless he be gagged.” 
In addition to the common pike, jack, or pickerel, the fol- 
lowing notice of different species, by Flint, in his History of 
the Mississippi Valley, may be interesting to the reader. 
“ Pike Essex. We have noted many species of pike in 
the Ohio and Mississippi, and their waters. They are called 
pike, pickerel, and jack-fish, and perfectly resemble the 
fish of the same name in the Atlantic waters. The Indians of 
the Wabash and Illinois call them piccanau. They are of all 
sizes, from a half to twenty pounds. 
“ Essex Vittatus , jack-fish, white pickerel. Length 
sometimes five feet.” 
The latter appears to be a distinct species. They are very 
good for tho tabl6, and further as to his angling qualities we 
aro not informed. 
Having given the pike a long run through many pages, 
and over what may appear to the uninitiated the rocks and 
weeds of instruction, it is to be hoped, notwithstanding, that 
the subject is sufficiently clear to introduce him to the pot, 
which shall be done through Mr. Nobbs, an English author, 
quoted by Hofland. 
“ IIow to Cook the Pike. Take your pike and open him) 
