500 
F O R E S T A N T I) S T REA M 
August, 19] 
ASH A WAY LINES are record lines 
They have taken many rec¬ 
ord fish. They were recognized 
as record lines at San Fran¬ 
cisco last year when the inter¬ 
national Jury of Award gave 
them the Gold Medal, the high¬ 
est possible award. 
Over ninety-four years of con- 
Their quality is dependable, 
sistent effort have put them in 
the “tried and proven” class. 
Ashaway Lines are good 
friends to meet and good 
friends to keep 
ASHAWAY LINE & TWINE MFC. CO., ashaway. r. i.. u.s.a. 
Established 1824 
Eastern Brook Trout For Sale 
Remarkably Fine Natural Hatched Brook Trout Fingerlings. 
FIVE 7 0 SEVEN INCHES 
EASTPORT, L. I. TROUT HATCHER 
EASTPORT, L. I. 
I Go A-Fishing 
By WILLIAM C. PRIME 
Here is a book for the 
lover of the country-side as 
well as for the angler. 
Even as Isaac Walton 
wrote “The Complete 
Angler” so is this written. 
With visions of the beauty 
of the surrounding coun¬ 
try thoroughly enfolding 
the reader, the fish may 
still swim unsuspecting 
and uncaught in the 
stream. But when per 
chance a catch is made, he 
does not merely experience 
the exultation of the suc¬ 
cessful sportsman, but the 
glow of a nature-lover who 
sees, in the shimmering 
creature before him, some¬ 
thing of the wonderful. 
The book contains both 
actual and literary interest 
and shows the marvellous 
possibilities awaiting the 
angler in the Eastern and 
Northern waters of the 
United States. 
8vo. $1.25 
HARPER & BROTHERS 
Established 1817 
You Can’t Miss ’Em 
Here are two more members of 
the famous “ORENO" plug family—the 
MIDGET SURF-ORENO and the BABE- 
ORENO— both of them are baits that coax the 
strikes. The MIDGET SURF-ORENO per¬ 
suades the gamey fellows to hit on the surface 
where they mak e your blood ti ngle with the power 
of their rush. This bait is also made in standard 
size with three treble hooks. The BABE-ORENO 
is a small editionof thecelebratedBASS-ORENO. 
The same fish-getting qualities of the BASS- 
ORENO, but a smaller plug. If you use an ex¬ 
tremely light and whippy rod, you’ll appreciate 
these baits. The small ones sell for 65c each, 
in any one of eight selected colors, or the new 
scale finish. 
Ask your dealer to show you the whole 
ORENO family—the most successful plugs ever 
marketed. If he hasn’t the one you want, we 
will supply you direct with our guaranteed prod¬ 
ucts. Send dealer's name. 
Get This Free Book 
A copy of “The Days of Real Sport” is 
waiting for you. Send for it. A lot of good 
laughs and some fishing information. 
SOUTH BEND BAIT COMPANY 
10292 Colfax_South Bend, 
Avenue Indiana 
Fishing Tackle 
Deal direct with 
the manufacturer 
Making Fishing Tackle 
since 1867. This is a 
recommendation in itself. 
No diverting of energies among different 
kinds of merchandise—nothing but Tackle, 
and we have reached that high efficiency 
which is the result of specialization. We 
never sacrifice quality to make a low price 
but neither do we ever use quality as an 
excuse for a high price. 
178 -Pagc Catalog Sent on Request. 
Edward vom Hofe & Company 
106 Fulton St. New York City 
i/lWIVEUSPREADER 
TIDAL WATEfT FISHING 
AND TROLLING 
Prevents tangling 
'sent POSTPAID FOP 25 CENTS 
THE ORL Y DIRECT PULL SPREADER OR THE MARKET t . - -1 
HENRY T. SCHILLING 
HOW TO COOK THE 
FISH YOU CATCH 
(continued from page 483) 
sized pieces and let lie for half-an-hour 
more in a stewpan containing chopj 
onions and herbs, pepper and salt, until I 
fish absorbs the flavors. Brown a generc 
piece of butter or dripping in a saucep. 
dredge the pieces of fish with flour a 
place them in the butter for five minut 
Add milk (evaporated milk may be dilui 
with water, 2 parts of water to one 
milk, for all camp cooking) thickened w 
cornstarch and let the mixture stew gen 
until done. 
In stewing trout it is better to sub: 
tute delicate flavors, such as lemon p 
and nutmeg, for onions and herbs. 
F RYING fish is the most common v 
of preparing it for the table; in ca 
this method is especially popular, 
kinds of fish are good fried—whole, 
small, or if large, cut in slices or split o] 
down the back, cutting out the bone. G 
meal is the best medium for absorbing 
moisture and assuring a crisp brown cc 
ing. The fat may be butter, dripping, h 
savory fat as before mentioned, or any 
the vegetable frying compounds. It sho 
be hot when the fish is put in, but sho 
not smoke. When fat smokes it is a 5 
of chemical changes in its nature from 
intense heat. Acrid, irritating substani 
such as acreolin, are set free, which inj 
the lining membranes of the stomach. : 
member that fried food is not indigestl 
unless these acrid substances have b: 
liberated in the fat in which it was fri 
A large fish of the coarse varief 
should be prepared for frying as folios 
Fried Fish 
Scale, scrape and wash the fish tli 
oughly inside and out, until every par : 
of sliminess is gone and the flesh givi 
sort of resistance to the touch. Then 11 
a large handful of salt well into the >1 
both inside and out, and hang it up byt 
head for twenty-four hours in a cool p : 
When wanted for use, cut off the head :i 
in slices about 1)4 inches thick, roll c 
slice in flour or meal, and fry a nice br</ 
Serve very hot, with a piquant sauc 
liked. 
The ordinary reflector oven will ba: 
fish as nicely as can be desired, the sizj< 
the fish being limited only by the !e^ 
of the baker pan. Smaller fish ma; 1 
baked successfully if a pan or plal 
placed over them. 
Baked Fish 
Prepare the fish, skinning it is prefee 
and making three cuts in the back u 
through the backbone. These preventl 
fish from curling up as it heats. Rultl 
baking pan well with a cut onion, plaj 
it six or eight thin slices of bacon oi*a 
pork, lay the fish thereon and pour 
cup of hot water. Salt and peppeijtl 
fish, cover the upper side with crackij < 
bread crumbs, well-dotted with b te 
‘Some persons like grated cheese spri l f 
over the crumbs, while others like 
of bacon or salt pork. These shou' 1 
cut very thin, so they will get srispar 
brown as the baking progresses. Baku 
about an hour with a moderate het 1 
