part of Angling, than a week's discourse. I shall therefore conclude this direction for taking the Eel, by telling you, that in a warm day in summer, I have taken many a good Eel by Snigling, and have been much pleased with that sport.

And because you that are but a young Angler, know not what Snigling is, I will now teach it to you. You remember I told you that Eels do not usually stir in the day-time, for then they hide themselves under some covert, or under boards or planks about flood-gates, or wears, or mills, or in holes in the river-banks; so that you observing your time in a warm day, when the water is lowest, may take a strong, small hook, tied to a strong line, or to a string about a yard long, and then into one of these holes, or between any boards about a mill, or under any great stone or plank, or any place where you think an Eel may hide or shelter herself, you may with the help of a short stick put in your bait, but leisurely, and as far as you may conveniently and it is scarce to be doubted, but that if there be an Eel within the sight of it, the Eel will bite instantly, and as certainly gorge it and you need not doubt to have him, if you pull him not out of the hole too quickly, but pull him out by degrees, for he lying folded double in his hole, will with the help of his tail break all, unless you give him time to be wearied with pulling, and so get him out by degrees, not pulling too hard.

And to commute for your patient hearing this long direction, I shall next tell you how to make this EEL

a most excellent dish of meat.

First, wash him in water and salt, then pull off his skin below his vent or navel, and not much further: having done that, take out his guts as clean as you can, but wash him not: then give him three or four scotches with a knife, and then put into his belly and those scotches, sweet herbs, an anchovy, and a little nutmeg grated, or cut very small, and your herbs and anchovies must also be cut very small, and mixed with good butter and salt; having done this, then pull his skin over him all but his head, which you are to cut off, to the end you may tie his skin about that part where his head grew and it must be so tied as to keep all his moisture within his skin: and having done this, tie him with tape or packthread to a spit, and roast him lei

K

surely, and baste him with water and salt till his skin breaks, and then with butter: and having roasted him enough, let what was put into his belly, and what he drips, be his sauce. S. F.

When I go to dress an Eel thus, I wish he were as long and big as that which was caught in Peterborough river in the year 1667, which was a yard and three quarters long. If you will not believe me, then go and see at one of the Coffee-houses in King-street in Westminster.

But now let me tell you, that though the Eel thus dressed be not only excellent good, but more harmless than any other way, yet it is certain, that physicians account the Eel dangerous meat; I will advise you therefore, as Solomon says of honey, Prov. xxv. 16, "hast thou found it, eat no more "than is sufficient, lest thou surfeit, for it is not "good to eat much honey." And let me add this, that the uncharitable Italian bids us, "give Eels, 66 and no Wine to our Enemies."

And I will beg a little more of your attention to tell you, that Aldrovandus and divers physicians, commend the Eel very much for medicine, though not for meat. But let me tell you one observation; that the Eel is never out of season, as Trouts and most other fish are at set times, at least most Eels are not.

I might here speak of many other fish whose shape and nature are much like the Eel, and fre

quent both the sea and fresh rivers; as namely, the Lamprel, the Lamprey, and the Lamperne: as also of the mighty Conger, taken often in Severn about Gloucester; and might also tell in what high esteem many of them are for the curiosity of their taste; but these are not so proper to be talked of by me, because they make us Anglers no sport, therefore I will let them alone as the Jews do, to whom they are forbidden by their law.

And, Scholar, there is also a Flounder, a sea-fish, which will wander very far into fresh rivers, and there lose himself, and dwell and thrive to a hand's breadth, and almost twice so long; a fish without scales, and most excellent meat, and a fish that affords much sport to the Angler, with any small worm, but especially a little bluish worm, gotten out of marsh-ground or meadows, which should be well scoured; but this, though it be most excellent meat, yet it wants scales, and is, as I told you, therefore an abomination to the Jews.

But, Scholar, there is a fish that they in Lancashire boast very much of, called a Char, taken there, and I think there only, in a Mere called Winander-Mere; a Mere, says Camden, that is the largest in this nation, being ten miles in length, and some say, as smooth in the bottom as if it were paved with polished marble: this fish never exceeds fifteen or sixteen inches in length, and 'tis spotted like a Trout, and has scarce a bone but on the back; but this, though I do not know whether

it make the Angler sport, yet I would have you take notice of it, because it is a rarity, and of so high esteem with persons of great note.

Nor would I have you ignorant of a rare fish called a Guiniad, of which I shall tell you what Camden, and others speak. The river Dee, which runs by Chester, springs in Merionethshire, and as it runs towards Chester, it runs through Pemble-Mere, which is a large water: and it is observed, that though the river Dee abounds with Salmon, and PembleMere with the Guiniad, yet there is never any Salmon caught in the Mere, nor a Guiniad in the river. And now my next observation shall be of the Barbel.