Read Ebook: The Art of Angling Wherein are discovered many rare secrets very necessary to be knowne by all that delight in that recreation by Barker Thomas Active

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-- Varsin merkillinen juttu, Sherlock, sanoi h?n. Sin? tied?t hyvin, ett? min? harvoin poikkean tavoistani, mutta t?m? juttu on nyt saanut sen aikaan. Siamissa nykyisin vallitsevien olosuhteiden aikana on varsin vaikeata olla poissa konttorista. En ole koskaan n?hnyt p??ministeri? niin huonolla tuulella kuin nykyisin. Mit? merikomennuskuntaan tulee, surisee se kuin mehil?iset pes?ss??n. Oletko lukenut tapauksesta?

-- Aivan juuri. Mit? papereita h?nell? oli mukanaan?

-- Siin?p? se. Onneksi sit? ei viel? ole kerrottu. Sanomalehdet tahtoivat takertua vallan raivoisina kiinni siihen. Paperit, jotka tuolla poikasella olivat mukanaan, olivat Bruce-Partingtonin vedenalaisen laivan piirustukset.

Mycroft Holmes puhui ??nell?, josta huomasi, miten t?rke? t?m? asia oli. Veljens? ja min? katselimme h?nt? odottavina.

-- Olethan kuullut noista piirustuksista? Arvelen kaikkien kuulleen niist?.

-- Vain nimelt?.

-- Bruce-Partington-piirustusten arvoa ei koskaan voida asettaa liian suureksi. Se on ollut t?rkein kaikista valtiosalaisuuksista. Katsos, Bruce-Partington-veneet tekev?t mahdottomaksi hy?k?t? meid?n kimppuumme meren puolelta. Vuosi sitten uhrattiin suuri summa t?m?n patentin k?ytt?miseksi. On edistytty mit? varovaisimmin, jotta salaisuus s?ilyisi. Piirustuksia, jotka ovat erinomaisen tarkasti suoritetut ja k?sitt?v?t useita eri patentteja, joista jokaisella on t?rke? merkityksens? suuressa kokonaisuudessa, on s?ilytetty vartavasten valmistetussa varmuuskaapissa konttorissa Arsenalessa. On pidetty mahdottomana, ett? piirustukset voitaisiin sielt? varastaa. Kun laivaveist?m?n p??llikk? tahtoi n?hd? niit?, t?ytyi h?nen k??nty? Woolwichin konttorin puoleen. Ja nyt nuo piirustukset l?ydet??n kuolleen nuoren konttoristin lompakosta keskelt? Lontoota. Hallitusn?k?kannalta katsoen on se suorastaan kauheata.

-- Mutta onhan ne saatu takaisin?

-- Ei, Sherlock, ei! Siin?p? se juuri on! Niit? ei ole saatu takaisin. Kymmenen paperia varastettiin Woolwichista; Cadogan Westin lompakosta l?ydettiin vain seitsem?n. Kolme t?rkeint? on -- varastettu. Voit nyt j?tt?? kaikki omat hommasi, Sherlock! Anna tavallisten pikku asioittesi lev?t?. Sinun teht?v?n?si on nyt pelastaa valtiosalaisuus. Miksik? otti Cadogan West nuo paperit, miss? on nuo kolme t?rkeint? paperia, kuinka h?n sai kuolemansa, kuinka ruumis oli joutunut sinne ja miten on onnettomuudesta pelastuttava? Ota selv? kaikesta t?st?, niin sin? teet is?nmaallesi suuren palveluksen.

-- Miksi et ratkaise arvotusta itse, Mycroft? Sin? olet siihen yht? kelvokas kuin min?kin.

-- Voi olla mahdollista, Sherlock. Mutta on joukko seikkoja, joista minun on saatava selv?. Kun olen p??ssyt niiden perille, voin t?ss? nojatuolissa istuen antaa sinulle selvityksen asiasta. Mutta juosta sinne ja t?nne, pit?? ristikuulusteluja rautatiehenkil?iden kanssa ja vatsallaan lev?ten tutkia suurennuslasilla -- ne eiv?t kuulu minun teht?viini. Ei, sin? olet siin? mies paikallaan. Jos sinulla on halua n?hd? nimesi ensi komennuslistalla, niin --

Yst?v?ni hymyili ja pudisti p??t??n. -- Toimin vain ty?n itsens? vuoksi. Asialla on erin?isi? mielt?kiinnitt?vi? puolia ja minulle on ilo koettaa saada selv? niist?. Ole hyv? ja kerro viel? joitakin asian yhteydess? olevia seikkoja.

-- Olen merkinnyt ne t?lle paperille, samoin kuin my?skin muutamia osotteita, joista sinulla voi olla hy?ty?. H?n, jolla t?ll? hetkell? on suurin edesvastuu noista papereista, on merikonsuli, kunnioitettu sir James Walters, jonka arvonimet t?ytt?v?t kaksi sivua valtiokalenterissa. H?n on harmaantunut virassaan, h?n on kunnioitusta nauttiva mies, on tervetullut kaikissa ylh?isemmiss? perheiss?, sek? ennen kaikkea henkil?, jonka is?nmaanrakkautta ei kenk??n voi ep?ill?. H?n on toinen niist? kahdesta, joilla on avaimet tuohon kaappiin. Voin muuten lis?t?, ett? paperit aivan varmaan olivat kaapissa konttoriaikana maanantaina, ja ett? sir James matkusti Lontooseen noin kello 3 ja vei avaimet mukanaan.

-- Voidaanko se todistaa?

-- Voidaan. H?nen veljens?, eversti Valentin Walters voi todistaa, ett? h?n l?hti Woolwichist? mainitulla kellonly?nnill?, ja amiraali Sinclair taas voi todistaa sen, ett? h?n saapui Lontooseen. Siin? kaikki, mit? sir Jamesilla on tekemist? mainitun asian kanssa.

-- Kuka on tuo toinen, jolla on avaimet?

-- Vanhin konttorivaltuutettu the greatest Fish: your Lines may be strong, but must be no longer than the Rod.

To take a Carp either in Pond or River, if you mean to have sport with some profit, you must take a peck of Ale-graines, and a good quantity of any bloud, and mix the bloud and graines together, and cast it in the places where you meane to Angle; this feed will gather the scale Fish together, as Carp, Tench, Roach, Dace, and Bream; the next morning be at your sport very early, plum your ground: you may Angle for the Carp with a strong Line; the Bait must be either a red knotted worm, or Paste: there is no doubt of sport.

To take Pearch. The Pearch feeds well, if you light where they be, and bites very free: My opinion is, to bait with Lob-worms, chopt in pieces over night; so come in the morning betimes, plum your ground, gage your line, bait your hook with a red knotted worme; but I hold a Menow better: put the hook in at the back of the Menow, betwixt the fish and the skin, that the Menow may swim up and down alive, being boyed up with a Cork or Quill, that the Menow may have liberty to swimme a foot off the ground: there is no doubt of sport with profit.

I will shew, a little, my opinion of floating for scale fish in the River or Pond: The feed brings the Fish together, as the sheep to the Pen: There is nothing better in all your Anglings, for feed, then Bloud and Grains; I hold it better then Paste: then plumming your ground, Angling with fine Tackles, as single haire for halfe the Line next the hook, round and small plumed, according to your float: For the Bait, there is a small red worm, with a yellow tip on his taile, is very good; Brandlins, Gentles, Paste, or Cadice, which we call Cod-bait, they lye in a gravelly husk under stones in the River: these be the speciall Baits for these kinde of Fish.

One of my name was the best Trouler, for a Pike, in this Realme: he laid a wager, that he would take a Pike of four foot long, of Fish, within the space of one Moneth, with his Trouling-Rod; so he Trouled three weeks and odde days, and took many great Pikes, nigh the length, but did not reach the full length, till within the space of three dayes of the time; then he took one, and won the wager. The manner of his Trouling was, with a Hazell Rod of twelve foot long, with a Ring of Wyre in the top of his Rod, for his Line to runne thorow: within two foot of the bottome of the Rod there was a hole made, for to put in a winde, to turne with a barrell, to gather up his Line, and loose at his pleasure; this was his manner of Trouling: But I will pawn my credit, that I will shew a way, either in Maior, Pond, or River, that shall take more Pikes than any Trouler with his Rod: And thus it is. First, take forked stick, a Line of twelve yards long wound upon it, at the upper end, leave about a yard, either to tye a bunch of Sags, or a Bladder, to Boy up the Fish, and to carry it from the ground: the Bait must be a live Fish, either Dace, or Gudgin, or Roach, or a small Trout: the forked stick must have a slit in the one side of the fork to put in the Line, that you may set your live Fish to swimme at a gage, that when the Pike taketh the Bait, he may have the full liberty of the Line for his feed.

You may turne these loose, either in Pond or River: in the Pond with the winde all day long, the more the better: at night set some small weight, as may stay the Boy, as a Ship lyeth at Anchor, till the Fish taketh. For the River, you must turn all loose with the streame; two or three be sufficient to shew pleasure, gaged at such a depth as they will go currant downe the River; there is no doubt of sport, if there be Pikes: for the hooks, they must be doubled hooks, the shanks should be somewhat shorter than ordinary: my reason is, the shorter the hook is of the shank, it will hurt the live Fish the lesse, and must be armed with small wyre well softned; but I hold a hook armed with twisted silk to be better, for it will hurt the live fish least.

If you arm your hook with wyre, the neeld must be made with a small hook at the one end thereof. If you arme with silke, the neeld must be made with an eye: then must you take one of those Baits alive and with one of your neelds enter within a strawes breath of the Gill of the Fish, so put the neeld betwixt the skin and the Fish; then pull the neeld out at the hindmost finne, and draw the arming thorow the Fish, until the hook come to lye close to the Fishes bodie: But I hold for those that be armed with wyre to take off the hook, and put the neeld in the hindmost fin and so to come forth at the Gill; then put on the hook drawn close to the body, 'twill hurt the live Fish the less, so knit the arming with the live Fish to the Line; then put off either in Maior or Pond, with the winde, in the River with the stream: The more you put off in Maior or Pond, you are like to have the more pleasure: For the River I have shewed you before.

There is a time when Pikes goe a Frogging Ditches, and in the River to Sun them, as in May, June and July, there is a speedy way to take them, and not to misse scarce one in twenty.

You must take a Line of six or eight foot long, arm a large hook, of the largest size that is made; arm it to your Line, lead the shank of your hook very handsom, that it may be of such a weight as you may guide the hook at your pleasure: you may strike the Pike, you see, with the bare hook where you please: this Line and hook doth far exceed snaring.

The way to make the best paste is, Take, a reasonable quantity of fresh Butter, as much fresh sheeps Suet, a reasonable quantity of the strongest Cheese you can get, with the soft of an old stale white loafe; beat all this in a Morter till it come to perfect paste; put as much on your hook as a green pease.

Now to shew how to make Flies: learn to make two Flies, and make all: that is, the Palmer ribbed with silver or gold, and the May-flie: these are the ground of all Flies.

We will begin to make the Palmer Flie: You must arme your Line on the inside of the hook; take your Scisers, and cut so much of the brown of the Mallards feather, as in your owne reason shall make the wings, then lay the outmost part of the feather next the hook, and the point of the feather towards the shanke of the hook, then whip it three or four times about the hook with the same silk you armed the hook: then make your silk fast: then you must take the hackle of the neck of a Cock or Capon, or a Plovers top, which is the best, take off the one side of the feather, then you must take the hackle silk, or cruell, gold or silver thred; make all these fast at the bent of the hook, then you must begin with Cruell, and Silver, or Gold, and work it up to the wings, every bout shifting your fingers, and making a stop, then the gold will fall right, then make fast: then work up the hackle to the same place, then make the hackle fast: then you must take the hook betwixt your finger and thumb, in the left hand, with a neeld or pin, part the wings in two: then with the arming silk, as you have fastned all hitherto, whip about as it falleth crosse betwixt the wings, then with your thumb you must turne the point of the feather towards the bent of the hook, then work three or four times about the shank, so fasten, then view the proportion.

For the other Flies: If you make the grounds of Hogs-wooll, sandy, black or white; or the wooll of a Bear, or of a two year old red Bullock: you must work all these grounds upon a waxed silk, then you must arm and set on the wings, as I have shewed before: For the May-flie, you work the body with some of these grounds, which is very good, ribbed with a black hair; you may work the body with Cruels, imitating the Colour, or with Silver, with suiting the wings. For the Oak-flie, you must make him with Orange-tauny and black, for the body, and the brown of the Mallards feather for the wings. If you do after my directions, they will kill fish, observing the times fitting, and follow my former Directions.

If any worthy or honest Angler cannot hit of these my Directions, let him come to me, he shall read and I will work, he shall see all things done according to my foresaid Directions: So I conclude for the Flie, having shewed you my true Experiments, with the Rod, I will set all labouring sports aside:

And now I am waiting on my Lord with a great Dish of Trouts, who meeting with company, commanded me to turne Scullion and dresse a Dinner of the Trouts wee had taken: whereupon I gave my Lord this Bill of fare, which I did furnish his Table with, according as it was furnished with flesh. Trouts in broth, which is restorative: Trouts broyled, cut and filled with sweet Herbes chopt: Trouts calvored hot with Antchovaes sauce: Trouts boyled; out of which Kettle I make three Dishes; the one for a Soused Dish, another for a Stew'd Dish, the third for a hot Dish: the Sauce is Butter, Vinegar, beaten Cinamon, with the juyce of a Lemmon, beaten very well together, that the Sauce is white and thick, or else it is no Sauce for a great man's Table: Trouts fryed, which must be done, and not put into the Pan, untill the Suet boyle very high, and kept with stirring all the time they are frying, being flowr'd first. Trouts stew'd: Trouts close, boyled with the calvored Trouts, all in one Kettle and the same liquor: Trouts butter'd with Egs: Trouts roasted: Trouts baked: these are for the first course, before the Salt.

And these are for the latter course. Trouts calvored cold: Trouts flat cold: Baked Trouts: Trouts marilled, that will eat perfect and sweet three moneths in the heat of Summer: if I did say, for the whole year about, I would make it good.

For the dressing of four or five of the Dishes, I will shew you how I did perform them.

First, I will shew you for the boyling and calvoring, that serves for hot and cold, for first and latter course.

First, you must draw out the Intrails of the fish, cutting the fish two or three times in the back; lay them in a Tray or Platter, put some Vinegar upon them; you shall see the fish turn sanguine, if they be new, presently: you must put so much water in the Kettle as you thinke will cover them, with a pint of Vinegar, a handfull of Salt, some Rosemary and Thyme and sweet Marjoram tyed in a bunch: then you must make this liquor boyle with a fierce fire made of wood: when the liquor hath boyled very well, put in your fish by one and one, keeping your liquor alwayes boyling, untill you have put all in: having provided a cover for your Kettle, so put on the cover: you must have a paire of Bellowes to blow up the fire with speed, that the liquor may boyle up to the top of the Kettle; so the fierce boiling will make the Fish to calvor: provided, the fish be new killed: you may let them boile nigh a quarter of an hour; when they are cold, you may put them in a Tray or earthen Pan, untill you have occasion to use them: be sure they lie covered.

For your stewed Trouts, you must cut them on the side, as for broiling: there are divers wayes of stewing; the English hath one way, the French hath another way, the Italian hath another way: I may speak this; for I have been admitted into the Kitchins, to furnish men of most Nations, when they have been in England.

We will begin with the English: He broyleth first upon a Charcoale fire; the first thing that you must have a care of is, when your Grid-iron is hot you must coole it with ruff Suet, then the skin of your Fish will not break, with care of turning them: when they are nigh broyled, take them off the Grid-iron; set on a Chafing-dish of coals in a Stew-pan, or Dish; put in a good quantity of fresh Butter, so much Vinegar as will give the relish, a penny-worth of beaten Cinamon; then put in your broyled fish, and let them stew, about halfe an houre will be sufficient, being turned: adorn your Dish with Sippets, take the fish out of the stew-pan, lay them for the service, be sure to squease a Lemmon on them: I will warrant them good victuall.

The Italian he stewes upon a Chafing-dish of coals, with white Wine, Cloves, and Mace, Nutmegs sliced, a little Ginger: you must understand when this fish is stewed, the same liquor that the fish is stewed in, must be beaten with some Butter and the juyce of a Lemmon, before it is dish'd for the service. The French doe add to this a slice or two of Bacon.

I will shew you the way to marrionate a Trout or other fish that will keep a quarter of a yeare in Summer, which is the Italians rarest Dish for fresh fish, and will eat perfect and sweet.

You must take out the Intrailes as you doe of other fish, and cut them a-crosse the sides, as you do to broyle, washed clean, dried with a cloth, lay them upon a Tray or board, sprinkle a little salt on them, and flowre them as to frie them, so take your Frying-pan with so much Suet, when it is melted, as the Fish may lye to the midside in the liquor, and so fry them; and every time you turn them, flower them againe, untill you finde the fish fryed sufficient: when you think the fish is fryed, take it out of the Pan, and lay it upon some thing, that the liquor may draine out of it; when the fish is cold, you may reare it an end.

You must have a close Vessell to keep this fish and liquor in, that no winde comes in, according to the quantity you make triall of.

For the Liquor. First, you must take halfe Claret-Wine, the other halfe Vinegar, two or three Bay-leaves, so much Saffron as a Nut tyed in a cloth, with some Cloves and large Mace, some Nutmeg sliced; boile all these together very well; when the liquor is cold, and the fish cold, put the fish and liquor into the close Vessell, with three or four Lemmons sliced among the fish; make all close that no winde can get into the Vessell; after eight or ten days you may begin to eat of this fish; the Sauce must be some of the same liquor, with some of a sliced Lemmon.

I could set downe as many ways to dress Eeles, as would furnish a Lords Table: but I will relate but one.

Take off the skinne whole, till you come within two inches of the taile, beginning at the head: take out the Intrailes, wash the Eele cleane, drie it with a cloth, scotch it all along both the sides; take some Pepper and Salt, mixe them together, rub the Eele well with the Pepper, and Salt; draw the skinne on againe whole; tye the skinne about the head with a little thred lapped round, broyled on a Charcoale fire, let your Grid-iron be hot, rub your Grid-iron with some ruffe Suet; the skinne will not burne; this is good; but take the skin off, and stew the Eele betwixt two Dishes, on a Chafing-dish of Coals, with sweet Butter, Vinegar, and beaten Cinnamon, they will be better.

The boyling of a Carp is the very same way as I have shewed for the Trout, the scales on: no better Sauce can be made than the Antchovaes Sauce. The high-boyling is the way for all fresh-water Fish: I have served seven times seven years, to see the experiment.

If there be any Gentleman that liveth adjoyning to a River side, where Trouts are; I will shew the way to bring them to feed, that he may see them at his pleasure; and to bring store to the place. Gather great Garden-Wormes, the quantity of a pinte, or a quarte, chop them in pieces, and throw them where you intend to have your pleasure; with feeding often, there is no doubt of their comming; they will come as Sheep to the Pen: you must begin to feed with peeces of worms, by hand, by one and one, untill you see them eat; then you may feed with Liver or Lights, so your desire will be effected. And thus I conclude this short Treatise.

FINIS.

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