the complete angler-第30部分

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aited　must　or　may　be　used；　and　it　is　thus：　having　fastened　your　hook　to　a　line；　which　if　it　be　not　fourteen　yards　long　should　not　be　less　than　twelve；　you　are　to　fasten　that　line　to　any　bough　near　to　a　hole　where　a　Pike　is；　or　is　likely　to　lie；　or　to　have　a　haunt；　and　then　wind　your　line　on　any　forked　stick；　all　your　line；　except　half　a　yard　of　it　or　rather　more；　and　split　that　forked　stick；　with　such　a　nick　or　notch　at　one　end　of　it　as　may　keep　the　line　from　any　more　of　it　ravelling　from　about　the　stick　than　so　much　of　it　as　you　intend。　And　choose　your　forked　stick　to　be　of　that　bigness　as　may　keep　the　fish　or　frog　from　pulling　the　forked　stick　under　the　water　till　the　Pike　bites；　and　then　the　Pike　having　pulled　the　line　forth　of　the　cleft　or　nick　of　that　stick　in　which　it　was　gently　fastened；　he　will　have　line　enough　to　go　to　his　hold　and　pouch　the　bait　And　if　you　would　have　this　ledger…bait　to　keep　at　a　fixt　place　undisturbed　by　wind　or　other　accidents　which　may　drive　it　to　the　shore…　side；　for　you　are　to　note；　that　it　is　likeliest　to　catch　a　Pike　in　the　midst　of　the　water；　then　hang　a　small　plummet　of　lead；　a　stone；　or　piece　of　tile；　or　a　turf；　in　a　string；　and　cast　it　into　the　water　with　the　forked　stick　to　hang　upon　the　ground；　to　be　a　kind　of　anchor　to　keep　the　forked　stick　from　moving　out　of　your　intended　place　till　the　Pike　come：　this　I　take　to　be　a　very　good　way　to　use　so　many　ledger…baits　as　you　intend　to　make　trial　o￡

Or　if　you　bait　your　hooks　thus　with　live　fish　or　frogs；　and　in　a　windy　day；　fasten　them　thus　to　a　bough　or　bundle　of　straw；　and　by　the　help　of　that　wind　can　get　them　to　move　across　a　pond　or　mere；　you　are　like　to　stand　still　on　the　shore　and　see　sport　presently；　if　there　be　any　store　of　Pikes。　Or　these　live　baits　may　make　sport；　being　tied　about　the　body　or　wings　of　a　goose　or　duck；　and　she　chased　over　a　pond。　And　the　like　may　be　done　with　turning　three　or　four　live　baits；　thus　fastened　to　bladders；　or　boughs；　or　bottles　of　hay　or　flags；　to　swim　down　a　river；　whilst　you　walk　quietly　a＇one　on　the　shore；　and　are　still　in　expectaion　of　sport。　The　rest　must　be　taught　you　by　practice；　for　time　will　not　allow　me　to　say　more　of　this　kind　of　fishing　with　live　baits。

And　for　your　DEAD…BAIT　for　a　Pike：　for　that　you　may　be　taught　by　one　day's　going　a…fishing　with　me；　or　any　other　body　that　fishes　for　him；　for　the　baiting　your　hook　with　a　dead　gudgeon　or　a　roach；　and　moving　it　up　and　down　the　water；　is　too　easy　a　thing　to　take　up　any　time　to　direct　you　to　do　it。　And　yet；　because　I　cut　you　short　in　that；　I　will　commute　for　it　by　telling　you　that　that　was　told　me　for　a　secret：　it　is　this：　Dissolve　gum　of　ivy　in　oil　of　spike；　and　therewith　anoint　your　dead　bait　for　a　Pike；　and　then　cast　it　into　a　likely　place；　and　when　it　has　lain　a　short　time　at　the　bottom；　draw　it　towards　the　top　of　the　water；　and　so　up　the　stream；　and　it　is　more　than　likely　that　you　have　a　Pike　follow　with　more　than　common　eagerness。　And　some　affirm；　that　any　bait　anointed　with　the　marrow　of　the　thigh…bone　of　a　heron　is　a　great　temptation　to　any　fish。

These　have　not　been　tried　by　me；　but　told　me　by　a　friend　of　note；　that　pretended　to　do　me　a　courtesy。　But　if　this　direction　to　catch　a　Pike　thus　do　you　no　good；　yet　I　am　certain　this　direction　how　to　roast　him　when　he　is　caught　is　choicely　good；　for　I　have　tried　it；　and　it　is　somewhat　the　better　for　not　being　common。　But　with　my　direction　you　must　take　this　caution；　that　your　Pike　must　not　be　a　small　one；　that　is；　it　must　be　more　than　half　a　yard；　and　should　be　bigger。

〃First；　open　your　Pike　at　the　gills；　and　if　need　be；　cut　also　a　little　slit　towards　the　belly。　Out　of　these；　take　his　guts；　and　keep　his　liver；　which　you　are　to　shred　very　small；　with　thyme；　sweet　marjoram；　and　a　little　winter…savoury；　to　these　put　some　pickled　oysters；　and　some　anchovies；　two　or　three；　both　these　last　whole；　for　the　anchovies　will　melt；　and　the　oysters　should　not；　to　these；　you　must　add　also　a　pound　of　sweet　butter；　which　you　are　to　mix　with　the　herbs　that　are　shred；　and　let　them　all　be　well　salted。　If　the　Pike　be　more　than　a　yard　long；　then　you　may　put　into　these　herbs　more　than　a　pound；　or　if　he　be　less；　then　less　butter　will　suffice：　These；　being　thus　mixt；　with　a　blade　or　two　of　mace；　must　be　put　into　the　Pike's　belly；　and　then　his　belly　so　sewed　up　as　to　keep　all　the　butter　in　his　belly　if　it　be　possible；　if　not；　then　as　much　of　it　as　you　possibly　can。　But　take　not　off　the　scales。　Then　you　are　to　thrust　the　spit　through　his　mouth；　out　at　his　tail。　And　then　take　four　or　five　or　six　split　sticks；　or　very　thin　laths；　and　a　convenient　quantity　of　tape　or　filleting；　these　laths　are　to　be　tied　round　about　the　Pike's　body；　from　his　head　to　his　tail；　and　the　tape　tied　somewhat　thick；　to　prevent　his　breaking　or　falling　off　from　the　spit。　Let　him　be　roasted　very　leisurely；　and　often　basted　with　claret　wine；　and　anchovies；　and　butter；　mixt　together；　and　also　with　what　moisture　falls　from　him　into　the　pan。　When　you　have　roasted　him　sufficiently；　you　are　to　hold　under　him；　when　you　unwind　or　cut　the　tape　that　ties　him；　such　a　dish　as　you　purpose　to　eat　him　out　of；　and　let　him　fall　into　it　with　the　sauce　that　is　roasted　in　his　belly；　and　by　this　means　the　Pike　will　be　kept　unbroken　and　complete。　Then；　to　the　sauce　which　was　within；　and　also　that　sauce　in　the　pan；　you　are　to　add　a　fit　quantity　of　the　best　butter；　and　to　squeeze　the　juice　of　three　or　four　oranges。　Lastly；　you　may　either　put　it　into　the　Pike；　with　the　oysters；　two　cloves　of　garlick；　and　take　it　whole　out；　when　the　Pike　is　cut　off　the　spit；　or；　to　give　the　sauce　a　haut　go？t；　let　the　dish　into　which　you　let　the　Pike　fall　be　rubbed　with　it：　The　using　or　not　using　of　this　garlick　is　left　to　your　discretion。　　　　　　　　　　　　　　　　　M。　B。〃

This　dish　of　meat　is　too　good　for　any　but　anglers；　or　very　honest　men；　and　I　trust　you　will　prove　both；　and　therefore　I　have　trusted　you　with　this　secret。

Let　me　next　tell　you；　that　Gesner　tells　us；　there　are　no　Pikes　in　Spain；　and　that　the　largest　are　in　the　lake　Thrasymene　in　Italy；　and　the　next；　if　not　equal　to　them；　are　the　Pikes　of　England；　and　that　in　England；　Lincolnshire　boasteth　to　have　the　biggest。　Just　so　doth　Sussex　boast　of　four　sorts　of　fish；　namely；　an　Arundel　Mullet；　a　Chichester　Lobster；　a　Shelsey　Cockle；　and　an　Amerly　Trout。

But　I　will　take　up　no　more　of　your　time　with　this　relation；　but　proceed　to　give　you　some　Observations　of　the　Carp；　and　how　to　angle　for　him；　and　to　dress　him　but　not　till　he　is　caught。




The　fourth　day　…　continued

On　the　Carp

Chapter　IX

Piscator

The　Carp　is　the　queen　of　rivers；　a　stately；　a　good；　and　a　very　subtil　fish；　that　was　not　at　first　bred；　nor　hath　been　long　in　England；　but　is　now　naturalised。　It　is　said；　they　were　brought　hither　by　one　Mr。　Mascal；　a　gentleman　that　then　lived　at　Plumsted　in　Sussex；　a　county　that　abounds　more　with　this　fish　than　any　in　this　nation。

You　may　remember　that　I　told　you　Gesner　says　there　are　no　Pikes　in　Spain；　and　doubtless　there　was　a　time；　about　a　hundred　or　a　few　more　years　ago；　when　there　were　no　Carps　in　England；　as　may　seem　to　be　affirmed　by　Sir　Richard　Baker；　in　whose　Chronicle　you　may　find　these　verses：

Hops　and　turki