_The Art of_

 ANGLING. 

 WHEREIN

 Are discovered many rare Secrets, very necessary to be knowne by all that delight in that Recreation. 

 _LONDON, _

 Printed in the Yeare 1653. 

 ONLY ONE HUNDRED COPIES PRINTED. 

 Reprinted by Inchbold and Gawtress, Leeds. 

 1817. 

 * * * * *

_The Art of Angling. _

Reader: I will complement, and put a case to you. I met with a man, and upon our Discourse he fell out with me: this man having a goodweapon, having neither wit, stomack, nor skill; I say this man maycome home by _Totnam-high-Cross_, and cause the Clerk to tole hisknell: It is the very like case with the Gentleman Angler that goethto the River for his pleasure: this Angler hath neither judgment, knowledge, nor experience; he may come home light laden at hispleasure. 

A man that goeth to the River for his pleasure, must understand, whenhe cometh there, to set forth his Tackles. The first thing he must do, is to observe the Sun, the Wind, the Moon, the Starres, and the Wanesof the Air; to set forth his Tackles according to the times andseasons; to goe for his pleasure, and some profit. 

As for example, the Sun proves cloudy; then must he set forth eitherhis ground Bait or Tackles, and of the brightest of his Flies. If theSun prove bright, then must he put on some of the darkest of hisflies. Thus must you goe to work with your Flies, light for darkness, and dark for lightness, with the wind in the South, then that blowsthe Flie in the Trouts mouth. Though I set down the wind being in theSouth, if the weather be warm, I am indifferent where the windstandeth, either with ground Bait or Menow, so that I can cast my Baitinto the River. The very same observations is for night, as for day:For if the Moon prove cleer, or if the Stars glitter in the skie, there is as ill Angling that night, as if it were at high noon in themidst of Summer, when the Sun shineth at the brightest, wherein thereis no hopes of pleasure. 

I will begin to Angle for the Trout, with the ground Baits with thisquality. 

The first thing you must gaine, must be a neat taper Rod, lightbefore, with a tender hazell top, which is very gentle. If you desireto attain my way of Angling, (for I have Angled these forty years)with a single haire of five lengths, one tied to another for thebottom of my Line, and a Line of three haired links for the uppermostpart; and so you may kill the greatest Trout that swims, withSea-room. 

He that Angles with a Line made of three haired links at the bottom, and more at the top, may kill Fish: but he that Angles with one hairshall kill five Trouts to the others one; for the Trout is very quicksighted; therefore the best way for night or day, is to keep out ofthe sight. You must Angle alwayes with the point of your Rod downe thestream; for a Fish hath not the quickness of sight so perfect up thestream, as opposite against him, observing seasonable times; as forexample, we begin to Angle in _March_; If it prove cloudie, you mayAngle with the ground Baits all day long: but if it prove bright andcleere, you must take the morning and evening, or else you are notlike to do any good; so the times must be observed, and truelyunderstood; for when an Angler commeth to the River for his pleasurethat doth not understand to set forth his Tackles fit for the time, itis as good keep them in the bag, as set them forth. 

I am determined to Angle with the ground Baits and set my Tackles tomy Rod, and go to my pleasure: I begin at the uppermost part of thestreame, carrying my Line with an upright hand, feeling the Plummetrunning on the ground some ten inches from the hook, plumming my Lineaccording to the swiftnesse of the stream you Angle in; for oneplummet will not serve for all streams; for the true Angling is thatthe plummet runneth on the ground. 

For the Bait. The red knotted worme is very good where Brandlins arenot to be had, but Brandlins are better: now that you may bring theseBrandlings fit to Angle with, that they may live long on the hook, which causeth the best sport. When you have gathered your worms out ofthe dung-hill, you must gaine the greenest Moss you can find, thenwash the earth very clean out of it, then provide an earthen pot, soput your Moss into the pot, then put the worms to the Moss into thepot; within two days you shall find your worms so poor, that if youbait some of them on your hook, you shall see that with throwing ofthem two or three times into the water, they will dye and grow white:now the skill is, when these worms be grown poor, you must feed themup to make them fat and lusty, that they may live long on the hook;that is the chiefest point. 

To make them lusty and fat, you must take the yolke of an Egge, someeight or ten spoonfull of the top of new milk, beaten well together ina Porringer, warm it a little, untill you see it curdle; then take itoff the fire, and set it to coole; when it is cold, take a spoonfulland drop it upon your Moss into the pot, every drop about the bignesseof a green Pea, shifting your Moss twice in the week in the Summer, and once in the winter: thus doing, you shall feed your wormes fat, and make them lusty, that they will live a long time on the hook; soyou may keep them all the year long. This is my true experience forthe ground Baits, for the running Line for the Trout. 

The Angling with a Menow, called in some places Pencks for a Trout, isa pleasant sport, and killeth the greatest Fish; he commeth boldly tothe Bait, as if it were a Mastive Dog at a Beare: you may Angle withgreater Tackles, and stronger, and be no prejudice to you in yourAngling: a Line made of three silks and three hairs twisted for theuppermost part of the Line, and two silkes and two haires twisted forthe bottome next your hook, with a Swivel nigh the middle of yourLine, with an indifferent large hook. 

To bait your hook with a Menow, you must put your hook through thelowermost part of his mouth, so draw your hook thorow, then put thehook in at the mouth againe, let the point of the hook come out at thehindmost Fin, then draw your Line, and the Menowes mouth will close, that no water will get into its belly; you must alwayes be Anglingwith the point of your Rod down the stream, with drawing the Menow upthe stream by little and little, nigh the top of the water; the Troutseeing the bait, commeth at it most fiercely, so give a little timebefore you strike: This is the true way, without Lead; for many timesI have had them come at the Lead and forsake the Menow, so he thattryeth shall prove it in time: let us go to Angling with a Flie, whichis a delightfull sport. 

The Rod must be light and tender, if you can fit yourselfe with anHazell, either of one piece or two set together in the most convenientmanner, light and gentle: set your Line to the Rod; for the uppermostpart, you may use your owne discretion; for the lower part, next yourFlie, must be of three or foure haired links. If you can attain toAngle with one haire, you shall have the more rises, and kill morefish; be sure you doe not over-load yourself with the length of yourLine: before you begin to Angle, make a triall, having the winde inyour back to see at what length you can cast your Flie, that the Flielight first into the water, and no longer; for if any of the Linefalleth into the water before the Flie, it is better unthrowne thenthrowne; be sure you be casting alwayes downe the stream, with theWind behinde you, and the Sun before; it is a speciall point to havethe Sunne and Moon before you; for the very motion of the Rod drivesall the pleasure from you, either by day or night in all yourAnglings, both for Wormes and Flies; so there must bee a great care ofthat. 

Let us begin to Angle in _March_ with the Flie: If the weather proveWindie, or Cloudie, there are severall kindes of Palmers that are goodfor that time. 

First, a black Palmer ribbed with silver: the second, a black Palmerwith an Orange-tauny body: thirdly, a black Palmer, with the body madeall of black: fourthly, a red Palmer ribbed with gold, and a redhackle mixed with Orenge cruel; these Flies serve all the year longmorning and evening, windie and cloudie. Then if the Aire prove brightand cleare, you must imitate the Hauthorn Flie, which is all black andvery small, and the smaller the better. In _May_ take the _May_-flie:imitate that, which is made severall wayes; some make them with ashammy body, ribbed with a black haire: another way made withSandy-Hogges wooll, ribbed with black silke, and winged with aMallards feather, according to the fancy of the Angler. There isanother called the Oak-Flie, which is made of Orange colour Cruell andblack, with a browne wing; imitate that: Another Flie, the body madewith the strain of a Pea-Cocks feather, which is very good in abright day: The Grasse-hopper which is green imitate that; the smallerthe Flies be made, and of indifferent small hooks, they are thebetter; these sorts I have set downe, will serve all the year long, observing the times and seasons: Note, the lightest of your Flies forcloudy and darknesse, and the darkest of your Flies for lightnesse, and the rest for indifferent times; that a mans owne Judgement, withsome experience and discretion must guide him: If he mean to killFish, he must alter his Flies according to these directions. Now, oflate, I have found, that Hogs-wooll, of severall colours, makes goodgrounds; and the wooll of a red Heyfer makes a good body: And Bearswool makes a good ground; so I now work much of them, and it procurethvery much sport. 

The naturall Flie is sure Angling, and will kill great store of Troutswith much pleasure: As for the May-Flie, you shall have them alwaysplaying at the River side, especially against Raine. The Oake-Flie isto bee had on the butt of an Oake, or an Ash, from the beginning of_May_ to the end of _August_: it is a brownish Flie, and standsalwayes with his head towards the root of the tree, very easie to befound: The small black Flie is to be had one evry Hawthorn Bush, afterthe buds be come forth: Your Grasse-hopper, which is green, is to behad in any Medow of Grasse in _June_ or _July_: with these Flies, youmust Angle with such a Rod as you Angle with the ground Bait; the Linemust not be so long as the Rod: with drawing your flie, as you findeconvenient in your Angling. When you come to deep waters that standsomewhat still, make your Line some two yards long, or thereabout, anddop your Flie behinde a bush, which Angling I have had good sport at;we call it doping. 

A Lord lately sent to me at Sun going down, to provide him a good dishof Trouts against the next morning by six of the Clock: I went to thedoor to see how the wains of the Aire were like to prove, and returnedanswer, that I doubted not but to be provided (God willing) at my timeappointed. I went presently to the River, and it proved very dark; Idrew out a Line of three silkes and three hairs twisted for theuppermost part, and a Line of two silks and two hairs twisted for thelowermost part, with a good large hook: I baited my hook with twoLob-worms, the four ends hanging as meet as I could ghesse them in thedark: I fell to Angle; it proved very dark, that I had good sport, Angling with the Lob-worms, as I doe with the Flie, at the top of thewater; you shall heare the Fish rise at the top of the water; then youmust loose a slack Line down to the bottome, as nigh as you canghesse, then hold a straight Line; feeling the Fish bite, give time, there is no doubt of losing the Fish; for there is not one amongtwenty, but doth gorge the Bait: the least stroak you can strike tofasten the hook, makes the fish sure, and then you may take the fishup with your hands: The night began to alter and grew somewhatlighter; I took off the Lob-worms, and set to my Rod a white PalmerFlie, made of a large hook, I had sport for the time, till it grewlighter; then I put on my red Palmer, I had sport for the time untillit grew very light; then I set on my black Palmer, had good sport, made up my dish of fish, put up my Tackles, and was at my timeappointed for the service. For these three Flies, with the help of theLob-worms, serve to Angle all the year long, observing the times, as Ihave shewed in this nights work: a light Flie for darknes, the redFlie _in medio_, and a dark Flie for lightnesse: This is my experimentfor this kind of Angling, which is the surest Angling of all, andkilleth the greatest Fish: your Lines may be strong, but must be nolonger than the Rod. 

To take a Carp either in Pond or River, if you mean to have sport withsome profit, you must take a peck of Ale-graines, and a good quantityof any bloud, and mix the bloud and graines together, and cast it inthe places where you meane to Angle; this feed will gather the scaleFish together, as Carp, Tench, Roach, Dace, and Bream; the nextmorning be at your sport very early, plum your ground: you may Anglefor the Carp with a strong Line; the Bait must be either a red knottedworm, or Paste: there is no doubt of sport. 

To take Pearch. The Pearch feeds well, if you light where they be, andbites very free: My opinion is, (with some experience) to bait withLob-worms, chopt in pieces over night; so come in the morningbetimes, plum your ground, gage your line, bait your hook with a redknotted worme; but I hold a Menow better: put the hook in at the backof the Menow, betwixt the fish and the skin, that the Menow may swimup and down alive, being boyed up with a Cork or Quill, that the Menowmay have liberty to swimme a foot off the ground: there is no doubt ofsport with profit. 

I will shew, a little, my opinion of floating for scale fish in theRiver or Pond: The feed brings the Fish together, as the sheep to thePen: There is nothing better in all your Anglings, for feed, thenBloud and Grains; I hold it better then Paste: then plumming yourground, Angling with fine Tackles, as single haire for halfe the Linenext the hook, round and small plumed, according to your float: Forthe Bait, there is a small red worm, with a yellow tip on his taile, is very good; Brandlins, Gentles, Paste, or Cadice, which we callCod-bait, they lye in a gravelly husk under stones in the River: thesebe the speciall Baits for these kinde of Fish. 

One of my name was the best Trouler, for a Pike, in this Realme: helaid a wager, that he would take a Pike of four foot long, of Fish, within the space of one Moneth, with his Trouling-Rod; so he Trouledthree weeks and odde days, and took many great Pikes, nigh the length, but did not reach the full length, till within the space of threedayes of the time; then he took one, and won the wager. The manner ofhis Trouling was, with a Hazell Rod of twelve foot long, with a Ringof Wyre in the top of his Rod, for his Line to runne thorow: withintwo foot of the bottome of the Rod there was a hole made, for to putin a winde, to turne with a barrell, to gather up his Line, and looseat his pleasure; this was his manner of Trouling: But I will pawn mycredit, that I will shew a way, either in Maior, Pond, or River, thatshall take more Pikes than any Trouler with his Rod: And thus it is. First, take forked stick, a Line of twelve yards long wound upon it, at the upper end, leave about a yard, either to tye a bunch of Sags, or a Bladder, to Boy up the Fish, and to carry it from the ground: theBait must be a live Fish, either Dace, or Gudgin, or Roach, or asmall Trout: the forked stick must have a slit in the one side of thefork to put in the Line, that you may set your live Fish to swimme ata gage, that when the Pike taketh the Bait, he may have the fullliberty of the Line for his feed. 

You may turne these loose, either in Pond or River: in the Pond withthe winde all day long, the more the better: at night set some smallweight, as may stay the Boy, as a Ship lyeth at Anchor, till the Fishtaketh. For the River, you must turn all loose with the streame; twoor three be sufficient to shew pleasure, gaged at such a depth as theywill go currant downe the River; there is no doubt of sport, if therebe Pikes: for the hooks, they must be doubled books, the shanks shouldbe somewhat shorter than ordinary: my reason is, the shorter the hookis of the shank, it will hurt the live Fish the lesse, and must bearmed with small wyre well softned; but I hold a hook armed withtwisted silk to be better, for it will hurt the live fish least. 

If you arm your hook with wyre, the neeld must be made with a smallhook at the one end thereof. If you arme with silke, the neeld must bemade with an eye: then must you take one of those Baits alive (whichyou can get) and with one of your neelds enter within a strawes breathof the Gill of the Fish, so put the neeld betwixt the skin and theFish; then pull the neeld out at the hindmost finne, and draw thearming thorow the Fish, until the hook come to lye close to the Fishesbodie: But I hold for those that be armed with wyre to take off thehook, and put the neeld in the hindmost fin and so to come forth atthe Gill; then put on the hook drawn close to the body, 'twill hurtthe live Fish the less, so knit the arming with the live Fish to theLine; then put off either in Maior or Pond, with the winde, in theRiver with the stream: The more you put off in Maior or Pond, you arelike to have the more pleasure: For the River I have shewed youbefore. 

There is a time when Pikes goe a Frogging Ditches, and in the River toSun them, as in May, June and July, there is a speedy way to takethem, and not to misse scarce one in twenty. 

You must take a Line of six or eight foot long, arm a large hook, ofthe largest size that is made; arm it to your Line, lead the shank ofyour hook very handsom, that it may be of such a weight as you mayguide the hook at your pleasure: you may strike the Pike, you see, with the bare hook where you please: this Line and hook doth farexceed snaring. 

The principall sport to take a Pike, is to take a Goose or Gander, orDuck: take one of the Pike Lines I have shewed you before: tye theLine under the left wing, and over the right wing, about the body, asa man weareth his Belt: turne the Goose off into a Pond, where _Pikes_are, there is no doubt of sport, with great pleasure, betwixt theGoose and the _Pike_: It is the greatest sport and pleasure that anoble Gentleman in _Shropshire_ doth give his friends entertainmentwith. 

The way to make the best paste is, Take, a reasonable quantity offresh Butter, as much fresh sheeps Suet, a reasonable quantity of thestrongest Cheese you can get, with the soft of an old stale whiteloafe; beat all this in a Morter till it come to perfect paste; put asmuch on your hook as a green pease. 

There are many wayes to take Eeles: I will shew you a good way to takea dish of Eeles. When you stay a night or two Angling, take four orfive Lines, such as be laid for _Pikes_, of fourteen or fifteen yardslong, and at every two yards make a noose, to hang a hook armed eitherto double thred, or silk twist; for it is better then wyre: Bait yourHooks with Millors-thumbs, Loaches, Menowes, or Gudgins: tye to everynoose a Line baited: these Lines must be laid crosse the River in thedeepest places, either with stones, or pegged, so the Line lie in thebottome of the river, there is no doubt of taking a dish of Eeles; youmust have a small neeld with an eye, to bait your hooks. 

Now to shew how to make Flies: learn to make two Flies, and make all:that is, the Palmer ribbed with silver or gold, and the May-flie:these are the ground of all Flies. 

We will begin to make the Palmer Flie: You must arme your Line on theinside of the hook; take your Scisers, and cut so much of the brown ofthe Mallards feather, as in your owne reason shall make the wings, then lay the outmost part of the feather next the hook, and the pointof the feather towards the shanke of the hook, then whip it three orfour times about the hook with the same silk you armed the hook: thenmake your silk fast: then you must take the hackle of the neck of aCock or Capon, or a Plovers top, which is the best, take off the oneside of the feather, then you must take the hackle silk, or cruell, gold or silver thred; make all these fast at the bent of the hook, then you must begin with Cruell, and Silver, or Gold, and work it upto the wings, every bout shifting your fingers, and making a stop, then the gold will fall right, then make fast: then work up the hackleto the same place, then make the hackle fast: then you must take thehook betwixt your finger and thumb, in the left hand, with a neeld orpin, part the wings in two: then with the arming silk, as you havefastned all hitherto, whip about as it falleth crosse betwixt thewings, then with your thumb you must turne the point of the feathertowards the bent of the hook, then work three or four times about theshank, so fasten, then view the proportion. 

For the other Flies: If you make the grounds of Hogs-wooll, sandy, black or white; or the wooll of a Bear, or of a two year old redBullock: you must work all these grounds upon a waxed silk, then youmust arm and set on the wings, as I have shewed before: For theMay-flie, you work the body with some of these grounds, which is verygood, ribbed with a black hair; you may work the body with Cruels, imitating the Colour, or with Silver, with suiting the wings. For theOak-flie, you must make him with Orange-tauny and black, for the body, and the brown of the Mallards feather for the wings. If you do aftermy directions, they will kill fish, observing the times fitting, andfollow my former Directions. 

If any worthy or honest Angler cannot hit of these my Directions, lethim come to me, he shall read and I will work, he shall see all thingsdone according to my foresaid Directions: So I conclude for the Flie, having shewed you my true Experiments, with the Rod, I will set alllabouring sports aside:

And now I am waiting on my Lord with a great Dish of Trouts, whomeeting with company, commanded me to turne Scullion and dresse aDinner of the Trouts wee had taken: whereupon I gave my Lord thisBill of fare, which I did furnish his Table with, according as it wasfurnished with flesh. Trouts in broth, which is restorative: Troutsbroyled, cut and filled with sweet Herbes chopt: Trouts calvored hotwith Antchovaes sauce: Trouts boyled; out of which Kettle I make threeDishes; the one for a Soused Dish, another for a Stew'd Dish, thethird for a hot Dish: the Sauce is Butter, Vinegar, beaten Cinamon, with the juyce of a Lemmon, beaten very well together, that the Sauceis white and thick, or else it is no Sauce for a great man's Table:Trouts fryed, which must be done, and not put into the Pan, untill theSuet boyle very high, and kept with stirring all the time they arefrying, being flowr'd first. Trouts stew'd: Trouts close, boyled withthe calvored Trouts, all in one Kettle and the same liquor: Troutsbutter'd with Egs: Trouts roasted: Trouts baked: these are for thefirst course, before the Salt. 

And these are for the latter course. Trouts calvored cold: Trouts flatcold: Baked Trouts: Trouts marilled, that will eat perfect and sweetthree moneths in the heat of Summer: if I did say, for the whole yearabout, I would make it good. 

For the dressing of four or five of the Dishes, I will shew you how Idid perform them. 

First, I will shew you for the boyling and calvoring, that serves forhot and cold, for first and latter course. 

First, you must draw out the Intrails of the fish, cutting the fishtwo or three times in the back; lay them in a Tray or Platter, putsome Vinegar upon them; you shall see the fish turn sanguine, if theybe new, presently: you must put so much water in the Kettle as youthinke will cover them, with a pint of Vinegar, a handfull of Salt, some Rosemary and Thyme and sweet Marjoram tyed in a bunch: then youmust make this liquor boyle with a fierce fire made of wood: when theliquor hath boyled very well, put in your fish by one and one, keepingyour liquor alwayes boyling, untill you have put all in: havingprovided a cover for your Kettle, so put on the cover: you must have apaire of Bellowes to blow up the fire with speed, that the liquor mayboyle up to the top of the Kettle; so the fierce boiling will make theFish to calvor: provided, the fish be new killed: you may let themboile nigh a quarter of an hour; when they are cold, you may put themin a Tray or earthen Pan, untill you have occasion to use them: besure they lie covered. 

For your stewed Trouts, you must cut them on the side, as forbroiling: there are divers wayes of stewing; the English hath one way, the French hath another way, the Italian hath another way: I may speakthis; for I have been admitted into the Kitchins, to furnish men ofmost Nations, when they have been in England. 

We will begin with the English: He broyleth first upon a Charcoalefire; the first thing that you must have a care of is, when yourGrid-iron is hot you must coole it with ruff Suet, then the skin ofyour Fish will not break, with care of turning them: when they arenigh broyled, take them off the Grid-iron; set on a Chafing-dish ofcoals in a Stew-pan, or Dish; put in a good quantity of fresh Butter, so much Vinegar as will give the relish, a penny-worth of beatenCinamon; then put in your broyled fish, and let them stew, about halfean houre will be sufficient, being turned: adorn your Dish withSippets, take the fish out of the stew-pan, lay them for the service, be sure to squease a Lemmon on them: I will warrant them goodvictuall. 

The Italian he stewes upon a Chafing-dish of coals, with white Wine, Cloves, and Mace, Nutmegs sliced, a little Ginger: you must understandwhen this fish is stewed, the same liquor that the fish is stewed in, must be beaten with some Butter and the juyce of a Lemmon, before itis dish'd for the service. The French doe add to this a slice or twoof Bacon. 

I will shew you the way to marrionate a Trout or other fish that willkeep a quarter of a yeare in Summer, which is the Italians rarest Dishfor fresh fish, and will eat perfect and sweet. 

You must take out the Intrailes as you doe of other fish, and cut thema-crosse the sides, as you do to broyle, washed clean, dried with acloth, lay them upon a Tray or board, sprinkle a little salt on them, and flowre them as to frie them, so take your Frying-pan with so muchSuet, when it is melted, as the Fish may lye to the midside in theliquor, and so fry them; and every time you turn them, flower themagaine, untill you finde the fish fryed sufficient: when you think thefish is fryed, take it out of the Pan, and lay it upon some thing, that the liquor may draine out of it; when the fish is cold, you mayreare it an end. 

You must have a close Vessell to keep this fish and liquor in, that nowinde comes in, according to the quantity you make triall of. 

For the Liquor. First, you must take halfe Claret-Wine, the otherhalfe Vinegar, two or three Bay-leaves, so much Saffron as a Nut tyedin a cloth, with some Cloves and large Mace, some Nutmeg sliced; boileall these together very well; when the liquor is cold, and the fishcold, put the fish and liquor into the close Vessell, with three orfour Lemmons sliced among the fish; make all close that no winde canget into the Vessell; after eight or ten days you may begin to eat ofthis fish; the Sauce must be some of the same liquor, with some of asliced Lemmon. 

_To dresse a Pike. _

When the _Pike_ cometh into the Kitchin, kill it; then take a handfullof Salt, with water, and rub the fish very well to take the slime off, draw out the Intrailes; wash the _Pike_ cleane, put a handfull of_Salt_ in the Pikes Belly; then take so much water, with a pinte ofVinegar: if the _Pike_ be any thing large, you must put in at leastthree handfull of Salt, with a bunch of Rosemary, Thyme, and sweetMarjoram, and two or three green Onyons; boyle your liquor very wellwith a high fire made of wood; then put in your _Pike_, cover yourKettle, with your Bellows keep your Kettle boiling verie high for thespace of halfe an houre or thereabouts: a _Pike_ asketh great boiling:for the sauce, it is sweet Butter well beaten with some of the top ofthe same liquor, with two or three Antchovaes, the skin taken off, andthe bones taken out, a little Vinegar, so garnish your Dish: when your_Pike_ is Dished, take the juyce of a Lemmon, and put on the top ofthe fish: there is no doubt but it is good victuall. 

I could set downe as many ways to dress Eeles, as would furnish aLords Table: but I will relate but one. 

Take off the skinne whole, till you come within two inches of thetaile, beginning at the head: take out the Intrailes, wash the Eelecleane, drie it with a cloth, scotch it all along both the sides; takesome Pepper and Salt, mixe them together, rub the Eele well with thePepper, and Salt; draw the skinne on againe whole; tye the skinneabout the head with a little thred lapped round, broyled on aCharcoale fire, let your Grid-iron be hot, rub your Grid-iron withsome ruffe Suet; the skinne will not burne; this is good; but take theskin off, and stew the Eele betwixt two Dishes, on a Chafing-dish ofCoals, with sweet Butter, Vinegar, and beaten Cinnamon, they will bebetter. 

The boyling of a Carp is the very same way as I have shewed for theTrout, the scales on: no better Sauce can be made than the AntchovaesSauce. The high-boyling is the way for all fresh-water Fish: I haveserved seven times seven years, to see the experiment. 

If there be any Gentleman that liveth adjoyning to a River side, whereTrouts are; I will shew the way to bring them to feed, that he may seethem at his pleasure; and to bring store to the place. Gather greatGarden-Wormes, the quantity of a pinte, or a quarte, chop them inpieces, and throw them where you intend to have your pleasure; withfeeding often, there is no doubt of their comming; they will come asSheep to the Pen: you must begin to feed with peeces of worms, byhand, by one and one, untill you see them eat; then you may feed withLiver or Lights, so your desire will be effected. And thus I concludethis short Treatise. 

FINIS.