Part 22

GUDGEONS AND MINNOWS.

These are very beautiful little fish, and most wholesome food; they are the best bait for perch, jack, and large trout, that can be, as I mentioned before. The way to angle for them is to have a couple of very small hooks tied on hair or fine gut, with a shot or two to carry the float off the bottom, say a small quill float, bait your hook with a very small red worm, or a piece of a brandling worm; they may be seen very numerous in the Thames, along the sides of streams, and in smooth running water with gravelly bottom; they afford nice amusement to the young angler, and when taken out of the water are remarkably handsome to look at.

BAITS.

To scour worms:--put them in clean damp moss, changing it in two or three days, place them between two layers of it, and choose those that are free from knots. The lob worms are found in gardens; brandlings and red worms are scoured with the lob worm in the same pot covered at top; those found in old tan yards are the best, and may be used without scouring. When you use the worms, dip them in cream, which will refresh their colour.

The cadis worm or cad bait is excellent for trout fishing, placed on the hook double, and cast gently with the wind into the stream, or dropped into the water beneath bushes that grow on the banks of pools where large fish lie, and are the most likely places. In rivers clearing off after floods in the summer they do well, and are also good for perch in deep running water. These cad worms produce many of the flies for the season after remaining during the cold weather at the bottom rolling about, and when the spring and summer appear they change into these beautiful insects; before the change takes place, during the winter, they form themselves a cover to protect them from the inroads of their enemies. Their instinct prompts them to incase themselves like a snail in a piece of hollow reed, open at each end, and covered with small gravel and little shells, which they attach with a kind of glutinous substance to resist the force of the water; they creep on the bottom with six legs, and having their little house on their backs draw into it at pleasure, and settle amongst the stones like a piece of rotten branch or stick. The Trout and other fish feed upon them in the winter, when the winged insects are nowhere to be seen.

Showery windy days are generally best for fly fishing, blowing from the south, south-west, west, and north; there are but few fish take in east winds. When the wind blows warm in the beginning of the season it is good for bait fishing, and in autumn mild days are best. In days when there is no likelihood of constant rain after clear nights, and a nice grey cloud covers the sky, with a good cool breeze blowing to ripple the water, this is the time to rise the large trout, and which afford the best sport.

"Full nature swarms with one wondrous mass Of animals, or atoms organized, Waiting the vital breath, when parent heaven Shall bid His spirit blow." THOMSON.

FOOTNOTE:

THE ART OF

DYEING FISHING COLOURS,

WHICH ARE

PIG'S HAIR, MOHAIR, FUR, & HACKLES, COMMONLY CALLED DUBBING.

The great advantage the fly fisher must derive from a knowledge of dyeing his colours and hackles is obvious. It affords amusement to the enthusiastic fisher to be acquainted with the various shades required for making his flies to suit the rivers, and the flies become valuable when made of good colours and hackles. Every hackle and colour that is used for making a salmon fly must be of the richest dye imaginable, that they may show brilliant and good to the fish's eye at the bottom of the water, and entice them to rise and take it at the top. The hackles must be taken from old cocks, both the neck and saddle ones, as they hold the dye best. Wool is not good for the fly, as it soaks the water, and is dull and heavy. Pig hair, that next the skin, with the stiff and coarse bristles picked and cleared away, and mohair, which is Spanish goat hair, a most beautiful brilliant substance for fly making when dyed well; white seal's fur, and furs of different kinds of a white colour. White hackles are best for yellows, oranges, gold colours, blues, greens, &c.; red hackles do best to dye claret, red, or fiery browns, olives, and cinnamon browns, &c., and black hackles for sooty olives, and tawny colours. When the angler sees a white old cock he should buy him to procure his hackles, or a black cock, a grey cock, and old red cocks of every hue, all of which are good for dyeing. These also must be washed in soap and hot water before being dyed, and the flue stripped off, tied in bunches (see the bunch of white hackles in the Plate of Feathers, ready for the dye) of proper sizes, and when about to be put into the dye-pot, wet them and the hair in hot water.

Provide a small crucible or earthen pot, glazed inside, with an earthen handle, to hold a quart of soft water, and before you put in your hackles or hair, wash them well, as I said before, in soap and hot water. The five principal colours to work upon are blue, red, yellow, brown, and black. From the combination of two or more of these may be produced every shade required, from the lightest to the darkest, so that it only requires some practice, to know the different ingredients to use, to become a Dyer of Fishing Colours.

TO DYE YELLOW.

I will begin with yellow, the most useful colour in general for the gentle craft. Put your crucible on a slow fire nearly full of water, or say half full, for the first trial. Take a tea cup, and into it put a table-spoonful of the best turmeric, pour over it some warm water, and stir it well with a clean piece of fire wood; when the water begins to simmer in the pot, put in the ingredient out of the cup, and stir it well with a piece of stick; have a second crucible, about half full of soft water, and boil it, into this put two table-spoonfuls of ground alum and one tea-spoonful of crystal of tartar, while these are boiling and perfectly dissolved, put into it your hackles or hair, and boil gently for an hour or half an hour; take off your pots and enter the hackles into the yellow dye out of the liquor into which you put the alum and tartar, and boil them very slowly for an hour, taking them out at intervals to see the shade you require; if too pale you must put more turmeric in, and if too heavy in shade the next trial, put in less, and do the same with all colours till you please your own eye. When they are the proper colour, take them out and wash them in soap and hot water. Draw them evenly through your fingers in the bunch, and let them dry, as this keeps them in shape.

There are three or four ways to dye yellow by changing the stuff. Fill your pots nearly full of soft water, and put into one the tartar and alum, and into the other two or three handfuls of yellow wood, which must be boiled slowly for three or four hours; when it is well boiled, strain off the liquor from the wood into a basin, and throw the wood away; put the dyeing liquor into the pot again, and when boiling take out the hackles from the mordant of tartar and alum and put them into the yellow dye, let them boil gently for some time till the yellow colour has entered the hackles or hair, then take them out and wash them in soap and water, straighten them between the fingers, and let them dry; take them in the right hand and strike them on the fore-finger of the left till they are quite dry.

By boiling two handfuls of fustic and a table-spoonful of turmeric together, and repeating the above process, there will be produced a golden yellow, which is very good for fly making. There must not be too much alum used, neither must the ingredients be boiled too long. Persian berries, bruised and boiled slowly, with a spoonful of turmeric, produces a good yellow; and an ingredient called weld, boiled as before, and adding the alum, is a good dye for yellow,--indeed, the weld is the best dye, if care is taken with it.

TO DYE BROWN.

Put into your dye pot about two handfuls of walnut rinds, or as much as it will hold nicely to boil; simmer this slowly over the fire for three or four hours, and add a little water to it as it boils away. When all the juice of the dye is taken out of the rinds, strain the liquor off, put it into the basin, and throw away the rinds; you take two handfuls more and boil them in the same way, and add the stuff together in the pot; the rinds being thrown away, put your hackles, &c., previously washed, into the dye, and simmer them on the fire for four or five hours, till you have the proper colour struck on the hackles. The alum and tartar need not be added to this dye.

Take out the feathers and wash them well; the walnut roots cut small, dye in the same way.

TO DYE A YELLOW BROWN.

The Saunders' Wood, brought from the Indies, and sold in powder or ground mixed with sumach is good, it takes long to boil, adding the alum.

A Cinnamon Brown or Fiery Brown may be struck on the hackles or colours (pig hair or mohair) by first dyeing them yellow, the same as explained in the yellow dye; put the hackles, previously dyed yellow, into the liquor of walnut rinds, and simmer them over the fire slowly for three or four hours, and leave them in all night, if a dark fiery brown is required; the less of the rinds produce cinnamon or yellow brown, the roots and rinds of the walnut are the best for the various shades; the rind of the alder dyed with alum and tartar is also good.

TO DYE BLUE.

Fill your crucible three parts full of soft water, and put it on a slow fire, at the same time put in your blue ingredients, previously prepared, (this is done by dissolving the powdered blue in oil of vitriol and water in a stopper bottle for twenty-four hours). If there is a very light shade of blue required, put in a couple of table-spoonfuls of the blue ingredient, and add to it as the shade may be varied at will according to the quantity of the stuff; boil the hackles in tartar and alum, say a table-spoonful of each, or rather less of the tartar, simmer it on the fire for two or three hours according to the process mentioned before; and when the proper colour is produced take out the hackles, hair, or fur, and wash them well in soap and hot water.

There is a paste blue prepared at the dry-salters all ready for the dye pot, take a table-spoonful of it and stir it well up in your pot nearly full of soft water, and boil it gently for about an hour (or less), then put in your hackles or hair, previously washed and wet going in, boil for two hours very slowly and wash off the dye; any shade of blue may be had in a very short time by this process; there are two or three dry-salters in Long Acre where this paste blue is sold, and any of the other ingredients may be purchased at their shops, or at chymists.

TO DYE RED.