146 
THE PERCH. 
u Some Anglers prefer roving for perch, in the following 
manner : Use a reel on your rocl, and have bottom tackle of 
three yards of gut, a hook No. 8 or 9, one or two shot-corns 
to sink the bait, which should be one or two well scoured 
red worms ; and you must then cast your line across the 
stream, letting it sink, and drawing it towards you alternate- 
ly, until you feel a bite, then allow a few seconds before you 
strike. You may also drop this bait into a deep still hole, as 
in trout-fishing ; indeed a practical Angler (especially an old 
trout-fisher, will prefer this mode of worm-fisliing to the use 
of the float.” 
Taylor directs : “ If the Angler roves with a minnow, let 
it be alive, and the hook stuck in under the 'back fin, or 
through the upper lip ; let the minuow swim in mid-water, 
or rather lower; use a cork float, of a size that he cannot sink 
it under the water, with a few shot, about nine inches from 
the hook, to keep him down, or when tired he will rise to 
the surface. When using the frog, put the hook through the 
skin of its back, and it will swim easier than if the hook was 
thrust through the skin of its hind legs ; recollect to keep tho 
bait as far from the shore as possible, for he will constantly 
be making to it ; always give line enough at a bite to let tho 
perch gorge. Where pike are suspected to hauut, the hook 
should be attached to gimp, as in this way of fishing they will 
take the bait as well as the perch.” 
For taking the perch, some Anglers affix the bait by two 
hooks, one inserted at the root of tho back fin, and tho other 
attached to either the gill, lip, or nostril. We think this by 
no means a bad plan ; but on the contrary, that it increases 
the chance of fixing the fish, when he only makes a snatching 
bite, as is common with the perch when not well on the feed. 
The former pages of this work having passed through tho 
press, the following description of the perch of Western New 
York, his haunts, and mode of preparing for food, by an ardent 
