Part 3

AN EASY METHOD OF MAKING A PLAIN SALMON FLY.

(See Plate.)

Tie on the salmon hook to a length of twisted gut or loop (see the gut and hook tied on in the Plate of Salmon Hook, No. 1) firmly with strong marking silk well waxed, and lay on a little varnish; then take two pieces of turkey tail feather of equal size, or mallard feather, according to the colour of the wings you intend to make (see the turkey tail and mallard wings prepared, in the plate of feathers), tie them on the reverse way, a little longer than the bend of the hook where they are turned up (see the wings tied on the reverse way, Plate VII., on Salmon Hooks); these are tied on as the trout fly wings just described, and when turned up appear like the wings of plate No. 1, in an easy method of making a salmon fly--in this plate may be seen every thing necessary in making a plain salmon fly--these flies will be found good killers a great way up rivers from the sea. You hold the hook by the bend, and tie in the hackle at the head of the fly by the root end, and the tinsel to rib it in like manner (see the hackle tied on and the tinsel, Plate II.); about the same place where the hackle is tied on, tie three or four harls of the peacock's tail, twist them round the tying silk, and roll it down to the tail, and fasten with a running knot (see the body of Plate II.) the tying silk is now left hanging at the tail, where may be seen a small portion of the harl left cut, to shew where it was fastened; you roll the tinsel over the body to the same place and tie, three turns of the tinsel is sufficient; you then take the hackle by the end in your right hand, and roll it sideways in rotation with the tinsel, twisting it in your finger and thumb as you turn it over, to keep it slanting from the head, tie it in at the same place with a running knot, and clip off the ends of the hackle; you may tie in a short tail at this place, wax your silk, and finish with two or three running knots, cut off the tying silk, and touch them with a little varnish, to keep them from slipping--press down the hackle between your fingers which slants it to the tail--as the hackle is run over the body from the head to the tail of this fly, it will appear in the formation of the body (Plate III., on Salmon Hooks); when the fly is made with the hackle only struck round the shoulder, take two or three turns of it under the wings, and tie it in there (see Plate III., in an easy method of making a Salmon Fly). The body may be seen in this fly with the tinsel rolled over it, and tied in at the tail; a piece of the harl, tinsel and silk left to shew how it is done. The tinsel and harl are cut off, and with the tying silk, which is seen hanging, tie on a tail of topping, or mohair, feather of macaw, mallard, or any other to suit the taste or colour of the fly; you may tie on an ostrich harl, or peacock's harl, head like Plate I., where the tying silk may be seen hanging: the three flies on this plate, which are correctly engraved, will be found most valuable to the young beginner; and it is an expert method for the salmon fisher, when in a hurry, to make a fly or two for immediate use.

When you wish to mix plain wings without dividing, tie them on first at the end of the shank, and form the head like No. 1 in this plate, which I think is the neatest of any, and suits best in rivers not very full of water. If you notice this plate correctly, it will be seen to correspond with the shape of the natural dragon fly; and as this fly, of various hues, is reared at the bottom of the water, it must be an alluring bait for the salmon and large trout; for when it first leaves the element of its birth, and proceeds to the banks of the river in a very feeble state, directly it receives strength it commences skimming the surface, preying upon the insects flying in the air at this time, and, when it comes weakly out of the water, the fish, no doubt, take it freely.

There is another sort of fly that proceeds from the water, about the size of the flies on this plate, the body of which is of the colour of the blue feathers on the peacock's neck exactly, its legs are a dark brown colour, almost black, hanging long, and few of them; the wings, which stand upright on its back, or I may say, its head and shoulders, for the head and wings at the roots, and legs spring all out of the one lump which is very thick here in comparison to its beautiful slender body of many joints; the wings, I say, are a bronze brown with a moon in all the four like the peacock's tail feather, which in the artificial fly would be just the colour mixed with a little drake feather; there are some of them all brown, and some with bright green bodies, and blue green as above; all these beautiful insects must afford food for the fish. This of course accounts for the artificial representation in use, and it cannot be denied that they take them for natural ones, which the fly-fisher, according to fancy, forms most fantastically, varying on most of the rivers.

TO MAKE THE TROUT FLY, IN THE BEST AND MOST APPROVED METHOD.

(See Plate with Picker).

The reader will lay out his materials before him on the table, which consist of hook, gut, wings, hackle, feather for tail, body of fur, floss silk, or peacock harl, silk to rib it, wax, tying silk, &c., all things now ready, proceed as follows:--Wax a piece of fine China silk, about a foot in length; if it is spool or ribbon silk, twist two pieces together, and take one end between your teeth, twisting with your fingers and thumbs, not too much; take the other end in the left, and wax it up and down till it is covered with the wax all over; you may pin it on your knee as in the first plan, and wax it; take the hook by the bend in the left hand, say a No. 6 or 7 to begin with, placing your silk just waxed on the shank under your left thumb nail, and give two or three turns of the silk towards you, flatten the end of the gut a little, and tie it on to the hook about half way down the shank, at the same time hold the gut and hook tightly between your nails, and shift it as you go up or down, on the hook shank with the tying silk; the hook firmly tied on, take out one of the wing feathers of the hen pheasant, and cut out of the centre of it two equal pieces to compose the wings, (see the piece cut out for the trout fly wing in the plate of Feathers), you lay these two pieces together even at the points, take them between the nails of the right hand, place them on the end of the shank between the finger and thumb of the left, and give two or three turns of the silk over them tightly, winding the silk towards you, cut off the roots of the feather slantingly with your scissars, as this swells the fly at the shoulder when forming the body; the wings are now tied the reverse way, (see No. 7 Plate, at the sign of the "picker.") The three flies at top of this plate I will explain, when I show how the wings are turned back in their place. You now turn the hook in your fingers and hold it by the head, and of course you roll the tying silk from you; form the tail, body, and hackle, while holding your hook by the shank shift it in your hand till the nails are opposite the barb, where you tie on a tail (see Plate VII) You now draw a little mohair or fur out of the piece lying on the table, and lay it along the tying silk sparingly, twist it round the silk, and roll it up to the shoulder, or nearly so, and give a running knot; take a small hackle and cut it at the point (see hackle at the bottom of this plate), or, instead of cutting it, draw it back a little with the fingers, as you may see the grouse hackle prepared in the plate of feathers, or hackle cut at point in the plate of feathers; tie the hackle on at the centre of the body at the point where it is cut, and give a running knot, and to fill up the space between that and the shoulder, roll on a little more fur, and give a knot with the silk; wax your silk occasionally, as it wears off; you now turn the hook round in the fingers and hold it by the bend; this turning of the hook is the most curious and convenient part of it; the hackle appears standing on the fly, as in Plate II., or V. You take the hackle by the end in your right hand, and roll it up to the shoulder in a slanting direction, giving it an extra turn or two at the head, as you see Plate VII., tie it down, and cut off the stem of the hackle; take the fly between your finger and thumb, keeping the fibres of the hackle under them out of the way while you turn up the wings; you now divide them in two with a needle or "picker," turn up the off side one first and tie it down, then the one next you, and turn the silk in and out between them, to keep them asunder; you then draw all under your finger and thumb, and with the tying silk, give two turns over the ends, which forms a head, and finish on the small bit of hook left at the head, take a turn or two of the silk round the gut to guard it, and take two running knots; the fly now appears as Plate IV., press the fly between the fingers which slants the hackle towards the tail.

As this is a valuable plate of flies to work upon, I will here commence with Numbers 1, 2, 3, and then 5 and 4, these two latter flies are bodies of gaudy sea-trout ones, or grilse flies. The wings are tied on last of the three first flies--you hold the hook by the bend in the left, and tie on the hook, gut, and tail, as you see in Plate I.; you then place on a little mohair to form the body, as in Plate II.; before you reach the shoulder you tie in the hackle, as No. 2, and leave a little of the end of the hook to receive the wings, and let the silk hang at the head; you now take the hackle by the end in your right, and roll it slantingly on its side or partly on its back, placing the third finger of the hand, the fly being held in against the hackle at each roll till you come to the shoulder, take a turn of the silk over it cut off the stem, and give a knot; let the silk hang at the place you are about to tie on the wings, the fly now appears as Plate III., and in this plate you may perceive the right length the hackle ought to be for the size of the hook; you then cut off two pieces from the starling or woodcock wings, and lay them together to make the wings of the fly full, and to appear double when finished, or a piece of mallard feather, like the wings of Plate IV.; you now hold the fly between the fore-finger and thumb nails of the left hand, close to where you see the silk hanging (Plate III.), tie on the off side wing first, holding tight by the nails to keep it on the top of the shank so that it will not turn round with the silk, wax your silk here, keep the middle finger of the left against it while you take up the other wing, and tie it on in like manner on the near side; this plan makes a division in the wings. You must endeavour to keep them tight on the end of the shank, or they will fall over on the gut, but by holding tight with the nails, and drawing tightly with the tying silk, you may soon prevent mistakes, and use every thing sparingly to prevent clumsiness or you will never get on. Now cut off the ends of the wings closely, and finish with a turn or two, and a running knot or two at the very head, and the fly will appear like the finished fly, Plate IV., lay on a little spirit-varnish at the head, which keeps it firm--(this varnish you may procure at the oil and colour warehouses, or at doctor's shops, that which is used for rods is best.)

Now for the two Plates V. and VI.:--

When the hook and gut is neatly tied on, as Plate I., you take a hook, size of the above two, and a hackle to suit; you hold the hook by the bend in the left, and opposite the barb where you see the silk hanging at No. 1, you take a piece of tinsel, tie it on, and give two or three turns just immediately below where you tie in the tail (see the tip of tinsel below the tail, Plate V.), take an ostrich harl and roll it on for tag, which you will see just above the tip of tinsel, then tie on a topping above that, as you may see, then the piece of tinsel to rib the body, which you may see extending longer than the tail; you now take a piece of floss silk, fine, and form the body of it from the tail to the shoulder, as you see the taper body of Plate V., and during the interval tie in the hackle on the centre of the body, at the point where the silk is hanging to receive the wings; take the end of the hackle in your right (first roll the tinsel as the body of Plate VI.) finger and thumb, and roll it slantingly over the body in rotation with the tinsel, as you see in this latter plate, and tie it down at the end of the shank, leave the silk hanging as in this plate, touch it at this place with varnish; you may wing it with turkey or "glede" (kite's) tail feather, mallard, &c., like the plate of the plain fly, opposite No. 7, or like the wing of the gaudy Irish salmon fly immediately under that number at the bottom of the plate, (I mention these two flies in this manner to distinguish them from the plate on Salmon Hooks). These two are models of a plain, and gaudy Irish fly; the delicacy of the body of the gaudy one, as the silk and tinsel is so finely wrought between each joint of harl and hackles, is beyond compare; and the wing is finely mixed, although not so perfect as the beautiful engravings of the twelve salmon flies.

Before I begin the gaudy salmon fly, I will here show how the palmer is made, in two or three ways.

TO MAKE THE PALMER, OR DOUBLE-HACKLE FLY.

You tie on the hook firmly as before, and prepare two hackles for the fly, as you may see in the plate of Feathers, two hackles tied together at the roots, which keeps them on their sides evenly while rolling them on; you hold the hook by the shank in your left hand, tie in the hackles, the inside downwards, that when tied on and finished, the outside of the feathers appears to the eye (see the hackle tied in at the points, and the body and tinsel rolled on, at the bottom of the plates of Trout Flies for the season); tie in the tinsel to the body, and the peacock's harl, or mohair, or floss silk, to form it, at the same place--turn the hook in your fingers, and hold it by the bend; take the harls in your right hand, and roll them up to the head, or mohair, or your floss silk in the same way; take a turn of the tying silk over, with a running knot, clip off the ends of the harl, (leave a little of the end of the shank of the hook bare to finish on, or you will not be enabled to roll the two hackles neatly up to this place). Next, roll the tinsel over the harl, and tie, slope it as you go up; then take hold of the hackles in your right hand, and roll them over the body close beside the tinsel slopingly, taking care at the same time to keep the third or middle finger of the hand the fly is held in tight against them at each turn, and roll them closer as you go up to the shoulder, pull them tight here, and if there are any fibres left on the stem of the hackle that are superfluous, pull them off, still keeping your finger against them, and holding hard the hook; now take a roll or two of the tying silk over them and the knots, give the stem another pull to tighten them, and clip it off, tie down the head neatly with two running knots, and varnish it; press the fly between your fingers to slant the hackles downwards; and if any of the fibres of the hackles stand the wrong way cut them off, although, if they are rolled evenly together on their sides or back, you will turn the fly out correct,--see the beautiful Palmer in the plate, with the hook tied in on the back, which is a perfect model,--these hooks are tied together on the same piece of gut first, and then make the fly over them. It is difficult to perform this job until you know how to make a palmer on a single hook.

The foregoing is my favorite way of making a palmer, but you must be proficient before you can manage it well. I will here show how it can be made in a very easy manner, when you are able to handle the materials, and tie on nicely. When you have the hook and gut neatly tied on, take two hackles, and tie them in at the end of the shank by the roots on their back, tie in the peacock harl and tinsel to rib it at the same place; holding your hook of course by the bend in the left hand, take hold of the two hackles in your pliers by the points, and when the tinsel and body is rolled on, turn the hackles over the body close with the tinsel on their backs slopingly, till you reach the tail; here let go the pliers, and they will hang with the ends of the hackles still in them, till you take two turns of the silk over them, clip off the ends of the hackles, and tie it neatly with two running knots, lay on a little varnish; the fly will look rather rough in this method when finished, but with a little pain you will soon accomplish it; press down the fibres with your fingers, and cut away the superfluities. You should have a palmer ready made before you always while making this fly, which will facilitate you in your progress.

When you find it difficult to place on the hackles first while you are making a fly, pull off one side of the fibres, and lay two evenly together, and draw them back at the points where you tie them in, as the hackle in the plate of Feathers, and roll them always slopingly over the body to the shoulder, on their edge with the outside of them next the head; and, according as you come up to the end of the shank, roll them closer, which makes the fly appear full there, press them well down with your fingers, (see the three-hackle, or Palmer Flies for Trout, 7, 8, and 9). The hackles of these three flies are beautifully struck.

HOW TO MAKE THE SALMON FLY, AS SHOWN IN THE BEAUTIFUL PLATE OF ENGRAVINGS ON SALMON HOOKS.

Reader, you will have an idea of the sorts of materials you require for the different processes on each hook in the plates, as the models were tied by me in strict proportion, and are most exquisite engravings: You take a piece of twisted gut to form the loop on the fly, double it over a needle, or "picker," to form an eye, and pare off the ends slantingly to lie nice and even when tied, as you may see in Plate I. on Salmon Hooks; wind your waxed silk round the shank of the hook about four or five times, before placing on the gut; hold the hook in the left hand near the end of the shank, lay the gut-loop underneath, and hold on between your finger and thumb tightly, to prevent it turning round when you lap the tying silk over it, and keep shifting your fingers down the shank out of the way of the tying silk in its progress to the tail, which you will see in Plate I. You now draw out a small piece of yellow, or red mohair, keep it tight between the nails and tie it on, first tip the fly immediately under the tail, as in Plate I.; you make it even with your scissars at the point, as that tail is seen; you now take a piece of yellow or orange floss silk, and lap it from the tail about two-eighths of an inch up to where you see the hackle and tinsel tied in, Plate II.; after having tied the hackle and tinsel on as you see it there, (you may draw the point of the hackle back, as the hackle prepared in the plate of Feathers, instead of cutting it at the point, as you may see also the hackle cut, in the plate of Feathers). You now shift your finger and thumb up the body a little, and just where you finished the knot over the floss silk twist a little pig hair round the tying silk sparingly, and roll it over the shank to the head, or within the eighth of an inch of the head, as you may see in Plate II.; you now take the two pieces of tinsel in the right hand and roll them up slopingly to where the silk is hanging, Plate II., and whip it down; you next take the stem of the hackle in the right hand, and roll it evenly beside the tinsel on its side, or partly on its back (this is done by giving the stem a gentle twist in your fingers) till you bring it to the head where there may be two or three extra rolls of it given to make it full at the shoulder, or where you tie on the wings, (see the hackle, beautifully rolled on from tail to shoulder, Plate III). You now take a piece of mallard feather, stripped off with your nails, and press it small at the end of the roots where it is to be tied on, (see the Mallard Wing prepared in the plate of Feathers); you strip another piece like it, and lay them even together; you take the other two pieces in like manner and do the same, so that each wing, when tied on, will be double; you now take the fly, Plate III., in your hand between the nails close to the shoulder, and wax well the piece of silk that hangs here; you take up one wing and lay it on at the off side, and give two whips of the silk over it tightly, holding on at the shoulder well with the left hand, to keep the wing from turning round under the belly; you now take up the near side wing, and lay it on in like manner, whipping it twice over, and then a running knot, (see the Mallard Wings, tied beautifully on, Plate IV.); and in that plate you see the root ends projecting over the loop, cut them off, and finish it with three or four turns of the silk, and two knots, close to the root of the wings to make all even.

I will now proceed to show how the other three flies are formed--5, 6, and 7.

These may be termed middling gaudy, and are famous for the rivers in the north of Scotland, or the clear waters of Ireland. You perform the operation of tying on the hook as Plate I; tip the fly at the tail, and tie on a topping; take a piece of black ostrich or peacock harl, tie it in at the roots, and roll it evenly over the shank two or three times (see the harl tag, Plate V); tie in the hackle above the ostrich tag, leave it hanging, and roll the twist up the body, previously formed of floss silk nicely tapered (see the Body of Plate V); take the hackle in the right hand, and roll it evenly with the tinsel, and fasten it as Plate VI; leave the silk hanging here to tie on the wings and the head. The wings of Plate VII, may be seen tied on the reverse way, and the body and hackle formed afterwards; they are now ready to turn back in their proper place to hang over the body, this is done by turning them neatly up with the thumb nail of the right hand, and laying them evenly on each side of the fly, with the best side of the feather out. The spots and shades which are perceivable in the wings and hackles of all the engraved specimens of fly, are shown to great perfection--I have described the whole of them, to match the shades exactly, so that it is impossible to go astray when tying on each fibre of feather.

We will now return to Plate VI, and teach how it is to be winged--You cut off a strip from the turkey tail feather, which must be unbroken, as a whole wing; after measuring the proper length of it for the hook, you draw each piece small with the nails where it is to be tied on, as the strip is broader at the root, so that, take it on the whole, it must be narrow where this piece of feather is made small at the roots, as seen in the plate of Feathers, to keep it so whole, touch it with a little varnish, and let it dry a little on the table.

You take hold of the fly in your left hand, close to the head, draw the fibres of the hackle out of the way by placing them under your fingers; take the wing in your right hand and lay it on, catching it between the left finger and thumb on the top of the hook tightly, and give two rolls of the tying silk over it; take up the other wing, like the last, and lay it on the near side, and lap the silk over it in like manner (renew the silk with wax before the wings are tied on); you now may tie on a few fibres of golden pheasant neck, and tail feathers at each side of the wings just put on, and a piece of macaw feather at each side; head it with ostrich, or roll a little pig hair round the silk sparingly, lap it over twice, and finish by giving two running knots over it close to the root of the wings (see the wing of the middling plain Salmon Fly, Plate II, immediately above the Sea-Trout Fly and May Fly.)

The reader will perceive in this plate ON SALMON HOOKS, that I have just described a garden, as it were fully cultivated, there is hardly a space left waste, like the broad fields of industrious England, whose sons "never, never shall be slaves." All the other plates are likewise full of useful matter, which will prove my hard labour, and at the same time show that I have hid nothing from the Fly-Fisher in all the processes.

If the fly (Plate V., ON SALMON HOOKS) is winged with feathers, like the Irish gaudy wing, prepared in the plate of Feathers, it will be found to approach near the gaudy fly at the bottom of the plate, with "picker" at top.

I will now describe the process of making the Gaudy Salmon Fly, the plate of which is invaluable to the Salmon fisher:--

PROCESS OF MAKING THE GAUDY SALMON FLY.

(See Plate.)

You commence by tying the hook and gut firmly together, and that it may be more easy and convenient to the reader to accomplish this process of making the Gaudy Salmon Fly, I will tell how it is done in my own favourite way.--Take the hook in the left hand and hold by the shank immediately opposite the barb, here fasten on a piece of fine tying silk, finer than you tied the hook and gut on with, tie on a piece of tinsel, and roll it over the hook three or four times to tip the fly; place the nail of the left thumb on it, and tie with one knot (see the tip on the first fly in the plate, just below the ostrich tag); take a middling size golden pheasant topping, and tie it on just below the ostrich tag with a piece of tinsel, about a finger length, to rib the body (see the tinsel); take a hackle to suit the size of the hook, draw it a little back from the point, that is the fibres (see the hackle ready to tie in at tail in the first fly); take a fibre of ostrich, tie it on, and give two or three rolls of it from you, and as you turn it over keep the soft pile of the feather towards the tail, as this will make the tag appear even, and give a running knot, the less knots the better at this point to prevent clumsiness; now take a piece of pig hair, and twist it round the tying silk (see the pig hair round the silk, and the hackle tied on just above it), roll the pig hair over the body, giving it a turn or two between the ostrich tag and the hackle, that when the hackle is struck it may appear from the centre of the fly to the shoulder; the pig hair is now on, roll the tinsel over it slopingly till you come within the eighth of an inch of the loop; take hold of the end of the hackle in the right hand, and roll it up on its edge, or partly on its back, in rotation with the tinsel, and tie it down with two knots, clip off the end of the hackle and tinsel.