November, 1918 
FOREST AND S T R E A M 
667 
nto a can which has been filled from a 
iver or sluggish stream. If kept for any 
sngth of time, worms chopped into fine 
isces make a good feed. Minnows are 
ne live bait that should not be attempted 
3 transport any great distance, not so 
mich because of their liability to go bad 
n one’s hands but from the fact that few 
shing localities are found where they are 
ot obtainable. At any rate it should be 
(ways remembered that whatever your 
ait, BE CAREFUL OF IT! and by so 
oing bring to your basket many a bass! 
rHE UBIQUITOUS 
rOBACCO PIPE 
(continued from page 649) 
lg with rods and landing-nets, a long 
tring of fish stretched between them, and 
oth with huge pipes in their mouths. Even 
rtists have been betrayed into the bad 
abit of portraying this ridiculous feature 
1 their sketches. On the cover of a maga- 
ne we sometimes see a fine picture of an 
ngler landing a fish, both hands being en- 
iged with rod and landing-net, while his 
fes are blinded by a camouflage of smoke 
■om his pipe. 
&V N the other hand how much more 
J satisfactory, appropriate and impres¬ 
sive is a scene of an angler, ashore 
• a sportsman afield, enjoying a pipe while 
sting; or at night around the campfire, 
is one thing to enjoy the pleasures of 
'ghng. and another thing to enjoy a quiet 
loke; but the two things should not go 
gether at the same time. Smoking is 
feting to the nervous system, allays ex- 
ement and soothes to rest; while in fish- 
g one needs to be alert, quick-witted, 
th all senses on the qui vive and ready 
r any emergency. 
When the angler poses for a picture with 
d and fish, the introduction of the pipe 
ght be overlooked on the score of vanity 
thoughtlessness, but there can be no pos- 
!e excuse for its introduction in a pic- 
•e showing the angler casting fly or bait, 
playing or landing a fish. It is up to 
- angler to regard smoking as a real 
asure under proper conditions, or as a 
e habit to be indulged in under any and 
circumstances. 
HOW TO SKIN A CARP 
CO much has been said lately about 
J the carp, with many recipes for cook- 
; it, that it suggests to me the desirabil- 
of telling people how to skin a carp,” 
s John W. Titcomb, New York State 
h Culturist. 
I tackled one the other night weighing 
pounds. I think it took me a full hour 
get the skin off, and I wanted to have 
tie one else around to put their foot on 
ind hold it in place while I was pull- 
the skin off. 
I learned from Grant E. Winchester, 
eman of the Bemus Point hatchery, on 
lutauqua Lake, the method employed at 
hatchery when skinning carp in the 
paration of food. It is as follows: 
Hang them up, hooked in the mouth; 
around gills, down the back and on 
h side of the stomach. Pull the skin off 
h pincers, then strip the meat off the 
kbone and ribs.” 
RIFLES 
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v 
DON’T FORGET THAT COMPASS 
MARBLE’S POCKET COMPASS: Polished 
brass case. Agate bearing—guaranteed accurate, 
costs you $1.10. 
YOU CAN HAVE compass together with a full 
year’s subscription to Forest & Stream for $2.60. 
FOREST & STREAM, 9 East 40th St., New York City 
