seeing the wind curls the water, and blows the right way, you would now angle up the still deep to-day; for betwixt the rocks where the streams are, you would find it now too brisk; and besides, I would have you take fish in both waters.

VIAT. I'll obey your direction, and so a good morning to you. Come, young man, let you and I walk together. But hark you, Sir, I have not done with you yet; I expect another lesson for Angling at the bottom, in the afternoon.

PISC. Well, Sir, I'll be ready for you.

CHAPTER X.

PISCATOR.

Он, Sir, are you returned? you have but just prevented me. I was coming to call you.

VIAT. I am glad, then, I have saved you the labour.

PISC.

VIAT.

And how have you sped?

You shall see that, Sir, presently: look you,

Sir, here are three brace* of Trouts, one * Spoke like a South-coun- of them the biggest but one that ever I tryman. killed with a fly in my life; and yet I lost a bigger than that, with my fly to boot. And here are three Graylings, and one of them longer by some inches than that I took yesterday, and yet I thought that a good one, too.

PISC. Why you have made a pretty good morning's work on't; and now, Sir, what think you of our river Dove?

VIAT. I think it to be the best Trout-river in England; and am so far in love with it, that if it were mine, and that I could keep it to myself, I would not exchange that water for all the land it runs over, to be totally debarred from it.

PISC. That compliment to the river speaks you a

true lover of the art of Angling. And now, Sir, to make part of amends for sending you so uncivilly out alone this morning, I will myself dress you this dish of fish for your dinner: walk but into the parlour, you will find one book or other in the window to entertain you the while, and you shall have it presently.

VIAT. Well, Sir, I obey you.

Pisc. Look you, Sir, have I not made haste? VIAT. Believe me, Sir, that you have; and it looks so well, I long to be at it.

PISC. Fall to, then. Now, Sir, what say you, am I a tolerable cook or no?

VIAT. So good a one, that I did never eat so good fish in my life. This fish is infinitely better than any I ever tasted of the kind in my life. "Tis quite another thing than our Trouts about London.

PISC. You would say so, if that Trout you ate of were in right season. But pray eat of the Grayling, which, upon my word, at this time, is by much the better fish.

VIAT. In earnest, and so it is. And I have one request to make to you, which is, that as you have taught me to catch Trout and Grayling, you will now teach me how to dress them as these are dressed, which, questionless, is of all other the best way.

Pisc. That I will, Sir, with all my heart; and am

glad you like them so well as to make that request. And they are dressed thus:

Take your Trout, wash, and dry him with a clean napkin; then open him, and having taken out his guts, and all the blood, wipe him very clean within, but wash him not; and give him three scotches with a knife to the bone, on one side only. After which take a clean kettle, and put in as much hard stale beer, but it must not be dead,-vinegar, and a little white wine and water, as will cover the fish you intend to boil; then throw into the liquor a good quantity of salt, the rind of a lemon, a handful of sliced horseradish root, with a handsome little faggot of rosemary, thyme, and winter-savory. Then set your kettle upon a quick fire of wood, and let your liquor boil up to the height before you put in your fish; and then, if there be many, put them in one by one, that they may not so cool the liquor as to make it fall. And whilst your fish is boiling, beat up the butter for your sauce with a ladle-full or two of the liquor it is boiling in: and being boiled enough, immediately pour the liquor from the fish; and being laid in a dish, pour your butter upon it, and strewing it plentifully over with shaved horse-radish, and a little pounded ginger, garnish your sides of your dish, and the fish itself, with a sliced lemon or two, and serve it up.

A Grayling is also to be dressed exactly after the same manner, saving that he is to be scaled, which a Trout never is: and that must be done either with

one's nails, or very lightly and carefully with a knife, for fear of bruising the fish. And note, that these kinds of fish, a Trout especially, if he is not eaten within four or five hours after he be taken, is worth nothing.

But come, Sir, I see you have dined; and therefore, if you please, we will walk down again to the little house, and there I will read you a lecture of Angling at the bottom.