could wish: Ile goe and obferve your directions.

Look you, Master, what I have done; that which joyes my heart; caught just such another Chub as

yours was.

Pifc. Marry, and I am glad of it: I am like to have a towardly Scholer of you. I now fee, that with advice and practice you wil make an Angler in a short time.

that a

Viat.But Mafter, What if I could not have found a Grafhopper? Pif. Then I may tel you, black Snail, with his belly flit, to shew his white; or a piece of soft cheese wil ufually do as wel; nay, fometimes a worm, or any kind of fly; as the Ant-fly, the Flesh-fly, or Wall-fly,or the Dor or Beetle, (which you may find under a Cow-turd) or a Bob,which you wilfind in the fame place, and in time wil be a Beetle; it is a short white worm, like to, and bigger then a Gentle;or a Cod-worm,

or

or

Cafe-worm:any of these wil dovery wel to fish in fuch a manner. And after this manner you may catch a Trout: in a hot evening, when as you walk by a Brook, and fhal fee or hear him leap at Flies, then if you get a Grafhopper, put it on your hook,with your line about two yards long, standing behind a bush or tree where his hole is, and make your bait ftir up and down on the top of the water; you may, if you ftand close, be sure of a bit, but not fure to catch him, for he is not a leather mouthed fish: and after this manner you may fish for him with almost any kind of live Flie, but efpecially with a Grafhopper.

Viat. But before you go further, I pray good Mafter, what mean you by a leather mouthed fish.

Pifc. By a leather mouthed fish, I mean fuch as have their teeth in their throat, as the Chub or Cheven, and fo the Barbel, the Gudgion and Carp,

E 4

fel

Carp, and divers others have; and the hook being stuck into the leather or skin of fuch fish, does very dome or never lofe its hold: But on the contrary, a Pike, a Pearch, or Trout, and fo fome other fish, which have not their teeth in their throats, but in their mouthes,which you shal oblerve to be very full of bones, and the skin very thin, and little of it: I fay, of these fish the hook never takes fo fure hold, but you often lose the fish unless he have gorg'd it.

Viat. I thank you good Master for this obfervation; but now what fhal be done with my Chub or Cheven that I have caught.

Pifc. Marry Sir, it shall be given away to some poor body, for Ile warrant you Ile give you a Trout for your fupper; and it is a good beginning of your Art to offer your firft fruits to the poor, who will both thank God and you for it.

And

And now lets walk towards

the water again, and as I

go Ile tel

you when you catch your nextChub,

how to dreffe it as this was.

viat. Come (good Master)I long to be going and learn your directi

on.

Pifc. You must dress it, or see it dreft thus: When you have fcaled him, wash him very cleane, cut off his tail and fins; and wash him not after you gut him, but chine or cut him through the middle as a falt fish is cut, then give him four or five scotches with your knife, broil him upon wood-cole or char-cole; but as he is broiling; baste him often with butter that shal be choice

ly good; and put good store of falt into your butter, or falt him gently as you broil or baste him; and bruife or cut very fmal into your butter, a little Time, or fome other sweet herb that is in the Garden where you eat him: thus used, it takes a

way

way the watrish taste which the Chub or Chevin has, and makes him a choice dish of meat, as you your felf know; for thus was that dress'd, which you did eat of to your din

ner.

Or you may (for variety) drefs a Chub another way, and you wil find him very good, and his tongue and head almost as good as a Carps; but then you must be sure that no graffe

or weeds be left in his mouth or throat.

Slit

Thus you muft dress him: him through the middle, then cut him into four pieces; then put him into a pewter dish, and cover him with another, put into him as much White Wine as wil cover him, or Spring water and Vinegar,and store of Salt, with fome branches of Time, and other fweet herbs; let him then be boiled gently over a Chafing-dish with wood coles, and when he is almost boiled enough,put

half