,the ,art of                            
,,angling4                              
,,wherein                    ,are       
discovered many rare ,secrets1          
very necessary to be knowne             
by all that delight in                  
that ,recreation4                       
,,london1                               
,printed in the ,yeare #afec4           
,,only ,,one ,,hundred ,,copies         
,,printed4                 ,reprinted by
 ,inchbold and ,gawtress1 ,leeds4       
#ahag4         99       99       99     
99       99     ,the ,art of ,angling4  
,reader3 ,i will complement1 and put a  
case to you4 ,i met with a man1 and upon
 our ,discourse he fell out with me3    
this man having a good weapon1 having   
neither wit1 stomack1 nor skill2 ,i say 
this man may come home by               
,totnam-high-,cross1 and cause the      
,clerk to tole his knell3 ,it is the    
very like case with the ,gentleman      
,angler that goeth to the ,river for his
 pleasure3 this ,angler hath neither    

judgment1 knowledge1 nor experience2 he 
may come home light laden at his        
pleasure4  ,a man that goeth to the     
,river for his pleasure1 must           
understand1 when he cometh there1 to set
 forth his ,tackles4 ,the first thing he
 must do1 is to observe the ,sun1 the   
,wind1 the ,moon1 the ,starres1 and the 
,wanes of the ,air2 to set forth his    
,tackles according to the times and     
seasons2 to goe for his pleasure1 and   
some profit4  ,as for example1 the ,sun 
proves cloudy2 then must he set forth   
either his ground ,bait or ,tackles1 and
 of the brightest of his ,flies4 ,if the
 ,sun prove bright1 then must he put on 
some of the darkest of his flies4 ,thus 
must you goe to work with your ,flies1  
light for darkness1 and dark for        
lightness1 with the wind in the ,south1 
then that blows the ,flie in the ,trouts
 mouth4 ,though ,i set down the wind    
being in the ,south1 if the weather be  
warm1 ,i am indifferent where the wind  
standeth1 either with ground ,bait or   

,menow1 so that ,i can cast my ,bait    
into the ,river4 ,the very same         
observations is for night1 as for day3  
,for if the ,moon prove cleer1 or if the
 ,stars glitter in the skie1 there is as
 ill ,angling that night1 as if it were 
at high noon in the midst of ,summer1   
when the ,sun shineth at the brightest1 
wherein there is no hopes of pleasure4  
,i will begin to ,angle for the ,trout1 
with the ground ,baits with this        
quality4  ,the first thing you must     
gaine1 must be a neat taper ,rod1 light 
before1 with a tender hazell top1 which 
is very gentle4 ,if you desire to attain
 my way of ,angling1 7for ,i have       
,angled these forty years7 with a single
 haire of five lengths1 one tied to     
another for the bottom of my ,line1 and 
a ,line of three haired links for the   
uppermost part2 and so you may kill the 
greatest ,trout that swims1 with        
,sea-room4  ,he that ,angles with a     
,line made of three haired links at the 
bottom1 and more at the top1 may kill   

,fish3 but he that ,angles with one hair
 shall kill five ,trouts to the others  
one2 for the ,trout is very quick       
sighted2 therefore the best way for     
night or day1 is to keep out of the     
sight4 ,you must ,angle alwayes with the
 point of your ,rod downe the stream2   
for a ,fish hath not the quickness of   
sight so perfect up the stream1 as      
opposite against him1 observing         
seasonable times2 as for example1 we    
begin to ,angle in ,march2 ,if it prove 
cloudie1 you may ,angle with the ground 
,baits all day long3 but if it prove    
bright and cleere1 you must take the    
morning and evening1 or else you are not
 like to do any good2 so the times must 
be observed1 and truely understood2 for 
when an ,angler commeth to the ,river   
for his pleasure that doth not          
understand to set forth his ,tackles fit
 for the time1 it is as good keep them  
in the bag1 as set them forth4  ,i am   
determined to ,angle with the ground    
,baits and set my ,tackles to my ,rod1  

and go to my pleasure3 ,i begin at the  
uppermost part of the streame1 carrying 
my ,line with an upright hand1 feeling  
the ,plummet running on the ground some 
ten inches from the hook1 plumming my   
,line according to the swiftnesse of the
 stream you ,angle in2 for one plummet  
will not serve for all streams2 for the 
true ,angling is that the plummet       
runneth on the ground4  ,for the ,bait4 
,the red knotted worme is very good     
where ,brandlins are not to be had1 but 
,brandlins are better3 now that you may 
bring these ,brandlings fit to ,angle   
with1 that they may live long on the    
hook1 which causeth the best sport4     
,when you have gathered your worms out  
of the dung-hill1 you must gaine the    
greenest ,moss you can find1 then wash  
the earth very clean out of it1 then    
provide an earthen pot1 so put your     
,moss into the pot1 then put the worms  
to the ,moss into the pot2 within two   
days you shall find your worms so poor1 
that if you bait some of them on your   

hook1 you shall see that with throwing  
of them two or three times into the     
water1 they will dye and grow white3 now
 the skill is1 when these worms be grown
 poor1 you must feed them up to make    
them fat and lusty1 that they may live  
long on the hook2 that is the chiefest  
point4  ,to make them lusty and fat1 you
 must take the yolke of an ,egge1 some  
eight or ten spoonfull of the top of new
 milk1 beaten well together in a        
,porringer1 warm it a little1 untill you
 see it curdle2 then take it off the    
fire1 and set it to coole2 when it is   
cold1 take a spoonfull and drop it upon 
your ,moss into the pot1 every drop     
about the bignesse of a green ,pea1     
shifting your ,moss twice in the week in
 the ,summer1 and once in the winter3   
thus doing1 you shall feed your wormes  
fat1 and make them lusty1 that they will
 live a long time on the hook2 so you   
may keep them all the year long4 ,this  
is my true experience for the ground    
,baits1 for the running ,line for the   

,trout4  ,the ,angling with a ,menow1   
called in some places ,pencks for a     
,trout1 is a pleasant sport1 and killeth
 the greatest ,fish2 he commeth boldly  
to the ,bait1 as if it were a ,mastive  
,dog at a ,beare3 you may ,angle with   
greater ,tackles1 and stronger1 and be  
no prejudice to you in your ,angling3 a 
,line made of three silks and three     
hairs twisted for the uppermost part of 
the ,line1 and two silkes and two haires
 twisted for the bottome next your hook1
 with a ,swivel nigh the middle of your 
,line1 with an indifferent large hook4  
,to bait your hook with a ,menow1 you   
must put your hook through the lowermost
 part of his mouth1 so draw your hook   
thorow1 then put the hook in at the     
mouth againe1 let the point of the hook 
come out at the hindmost ,fin1 then draw
 your ,line1 and the ,menowes mouth will
 close1 that no water will get into its 
belly2 you must alwayes be ,angling with
 the point of your ,rod down the stream1
 with drawing the ,menow up the stream  

by little and little1 nigh the top of   
the water2 the ,trout seeing the bait1  
commeth at it most fiercely1 so give a  
little time before you strike3 ,this is 
the true way1 without ,lead2 for many   
times ,i have had them come at the ,lead
 and forsake the ,menow1 so he that     
tryeth shall prove it in time3 let us go
 to ,angling with a ,flie1 which is a   
delightfull sport4  ,the ,rod must be   
light and tender1 if you can fit        
yourselfe with an ,hazell1 either of one
 piece or two set together in the most  
convenient manner1 light and gentle3 set
 your ,line to the ,rod2 for the        
uppermost part1 you may use your owne   
discretion2 for the lower part1 next    
your ,flie1 must be of three or foure   
haired links4 ,if you can attain to     
,angle with one haire1 you shall have   
the more rises1 and kill more fish2 be  
sure you doe not over-load yourself with
 the length of your ,line3 before you   
begin to ,angle1 make a triall1 having  
the winde in your back to see at what   

length you can cast your ,flie1 that the
 ,flie light first into the water1 and  
no longer2 for if any of the ,line      
falleth into the water before the ,flie1
 it is better unthrowne then throwne2 be
 sure you be casting alwayes downe the  
stream1 with the ,wind behinde you1 and 
the ,sun before2 it is a speciall point 
to have the ,sunne and ,moon before you2
 for the very motion of the ,rod drives 
all the pleasure from you1 either by day
 or night in all your ,anglings1 both   
for ,wormes and ,flies2 so there must   
bee a great care of that4  ,let us begin
 to ,angle in ,march with the ,flie3 ,if
 the weather prove ,windie1 or ,cloudie1
 there are severall kindes of ,palmers  
that are good for that time4  ,first1 a 
black ,palmer ribbed with silver3 the   
second1 a black ,palmer with an         
,orange-tauny body3 thirdly1 a black    
,palmer1 with the body made all of      
black3 fourthly1 a red ,palmer ribbed   
with gold1 and a red hackle mixed with  
,orenge cruel2 these ,flies serve all   

the year long morning and evening1      
windie and cloudie4 ,then if the ,aire  
prove bright and cleare1 you must       
imitate the ,hauthorn ,flie1 which is   
all black and very small1 and the       
smaller the better4 ,in ,may take the   
,may-flie3 imitate that1 which is made  
severall wayes2 some make them with a   
shammy body1 ribbed with a black haire3 
another way made with ,sandy-,hogges    
wooll1 ribbed with black silke1 and     
winged with a ,mallards feather1        
according to the fancy of the ,angler4  
,there is another called the ,oak-,flie1
 which is made of ,orange colour ,cruell
 and black1 with a browne wing2 imitate 
that3 ,another ,flie1 the body made with
 the strain of a ,pea-,cocks feather1   
which is very good in a bright day3 ,the
 ,grasse-hopper which is green imitate  
that2 the smaller the ,flies be made1   
and of indifferent small hooks1 they are
 the better2 these sorts ,i have set    
downe1 will serve all the year long1    
observing the times and seasons3 ,note1 

the lightest of your ,flies for cloudy  
and darknesse1 and the darkest of your  
,flies for lightnesse1 and the rest for 
indifferent times2 that a mans owne     
,judgement1 with some experience and    
discretion must guide him3 ,if he mean  
to kill ,fish1 he must alter his ,flies 
according to these directions4 ,now1 of 
late1 ,i have found1 that ,hogs-wooll1  
of severall colours1 makes good grounds2
 and the wooll of a red ,heyfer makes a 
good body3 ,and ,bears wool makes a good
 ground2 so ,i now work much of them1   
and it procureth very much sport4  ,the 
naturall ,flie is sure ,angling1 and    
will kill great store of ,trouts with   
much pleasure3 ,as for the ,may-,flie1  
you shall have them always playing at   
the ,river side1 especially against     
,raine4 ,the ,oake-,flie is to bee had  
on the butt of an ,oake1 or an ,ash1    
from the beginning of ,may to the end of
 ,august3 it is a brownish ,flie1 and   
stands alwayes with his head towards the
 root of the tree1 very easie to be     

found3 ,the small black ,flie is to be  
had one evry ,hawthorn ,bush1 after the 
buds be come forth3 ,your               
,grasse-hopper1 which is green1 is to be
 had in any ,medow of ,grasse in ,june  
or ,july3 with these ,flies1 you must   
,angle with such a ,rod as you ,angle   
with the ground ,bait2 the ,line must   
not be so long as the ,rod3 with drawing
 your flie1 as you finde convenient in  
your ,angling4 ,when you come to deep   
waters that stand somewhat still1 make  
your ,line some two yards long1 or      
thereabout1 and dop your ,flie behinde a
 bush1 which ,angling ,i have had good  
sport at2 we call it doping4  ,a ,lord  
lately sent to me at ,sun going down1 to
 provide him a good dish of ,trouts     
against the next morning by six of the  
,clock3 ,i went to the door to see how  
the wains of the ,aire were like to     
prove1 and returned answer1 that ,i     
doubted not but to be provided 7,god    
willing7 at my time appointed4 ,i went  
presently to the ,river1 and it proved  

very dark2 ,i drew out a ,line of three 
silkes and three hairs twisted for the  
uppermost part1 and a ,line of two silks
 and two hairs twisted for the lowermost
 part1 with a good large hook3 ,i baited
 my hook with two ,lob-worms1 the four  
ends hanging as meet as ,i could ghesse 
them in the dark3 ,i fell to ,angle2 it 
proved very dark1 that ,i had good      
sport1 ,angling with the ,lob-worms1 as 
,i doe with the ,flie1 at the top of the
 water2 you shall heare the ,fish rise  
at the top of the water2 then you must  
loose a slack ,line down to the bottome1
 as nigh as you can ghesse1 then hold a 
straight ,line2 feeling the ,fish bite1 
give time1 there is no doubt of losing  
the ,fish2 for there is not one among   
twenty1 but doth gorge the ,bait3 the   
least stroak you can strike to fasten   
the hook1 makes the fish sure1 and then 
you may take the fish up with your      
hands3 ,the night began to alter and    
grew somewhat lighter2 ,i took off the  
,lob-worms1 and set to my ,rod a white  

,palmer ,flie1 made of a large hook1 ,i 
had sport for the time1 till it grew    
lighter2 then ,i put on my red ,palmer1 
,i had sport for the time untill it grew
 very light2 then ,i set on my black    
,palmer1 had good sport1 made up my dish
 of fish1 put up my ,tackles1 and was at
 my time appointed for the service4 ,for
 these three ,flies1 with the help of   
the ,lob-worms1 serve to ,angle all the 
year long1 observing the times1 as ,i   
have shewed in this nights work3 a light
 ,flie for darknes1 the red ,flie in    
medio1 and a dark ,flie for lightnesse3 
,this is my experiment for this kind of 
,angling1 which is the surest ,angling  
of all1 and killeth the greatest ,fish3 
your ,lines may be strong1 but must be  
no longer than the ,rod4  ,to take a    
,carp either in ,pond or ,river1 if you 
mean to have sport with some profit1 you
 must take a peck of ,ale-graines1 and a
 good quantity of any bloud1 and mix the
 bloud and graines together1 and cast it
 in the places where you meane to       

,angle2 this feed will gather the scale 
,fish together1 as ,carp1 ,tench1       
,roach1 ,dace1 and ,bream2 the next     
morning be at your sport very early1    
plum your ground3 you may ,angle for the
 ,carp with a strong ,line2 the ,bait   
must be either a red knotted worm1 or   
,paste3 there is no doubt of sport4  ,to
 take ,pearch4 ,the ,pearch feeds well1 
if you light where they be1 and bites   
very free3 ,my opinion is1 7with some   
experience7 to bait with ,lob-worms1    
chopt in pieces over night2 so come in  
the morning betimes1 plum your ground1  
gage your line1 bait your hook with a   
red knotted worme2 but ,i hold a ,menow 
better3 put the hook in at the back of  
the ,menow1 betwixt the fish and the    
skin1 that the ,menow may swim up and   
down alive1 being boyed up with a ,cork 
or ,quill1 that the ,menow may have     
liberty to swimme a foot off the ground3
 there is no doubt of sport with profit4
  ,i will shew1 a little1 my opinion of 
floating for scale fish in the ,river or

 ,pond3 ,the feed brings the ,fish      
together1 as the sheep to the ,pen3     
,there is nothing better in all your    
,anglings1 for feed1 then ,bloud and    
,grains2 ,i hold it better then ,paste3 
then plumming your ground1 ,angling with
 fine ,tackles1 as single haire for     
halfe the ,line next the hook1 round and
 small plumed1 according to your float3 
,for the ,bait1 there is a small red    
worm1 with a yellow tip on his taile1 is
 very good2 ,brandlins1 ,gentles1       
,paste1 or ,cadice1 which we call       
,cod-bait1 they lye in a gravelly husk  
under stones in the ,river3 these be the
 speciall ,baits for these kinde of     
,fish4  ,one of my name was the best    
,trouler1 for a ,pike1 in this ,realme3 
he laid a wager1 that he would take a   
,pike of four foot long1 of ,fish1      
within the space of one ,moneth1 with   
his ,trouling-,rod2 so he ,trouled three
 weeks and odde days1 and took many     
great ,pikes1 nigh the length1 but did  
not reach the full length1 till within  

the space of three dayes of the time2   
then he took one1 and won the wager4    
,the manner of his ,trouling was1 with a
 ,hazell ,rod of twelve foot long1 with 
a ,ring of ,wyre in the top of his ,rod1
 for his ,line to runne thorow3 within  
two foot of the bottome of the ,rod     
there was a hole made1 for to put in a  
winde1 to turne with a barrell1 to      
gather up his ,line1 and loose at his   
pleasure2 this was his manner of        
,trouling3 ,but ,i will pawn my credit1 
that ,i will shew a way1 either in      
,maior1 ,pond1 or ,river1 that shall    
take more ,pikes than any ,trouler with 
his ,rod3 ,and thus it is4 ,first1 take 
forked stick1 a ,line of twelve yards   
long wound upon it1 at the upper end1   
leave about a yard1 either to tye a     
bunch of ,sags1 or a ,bladder1 to ,boy  
up the ,fish1 and to carry it from the  
ground3 the ,bait must be a live ,fish1 
either ,dace1 or ,gudgin1 or ,roach1 or 
a small ,trout3 the forked stick must   
have a slit in the one side of the fork 

to put in the ,line1 that you may set   
your live ,fish to swimme at a gage1    
that when the ,pike taketh the ,bait1 he
 may have the full liberty of the ,line 
for his feed4  ,you may turne these     
loose1 either in ,pond or ,river3 in the
 ,pond with the winde all day long1 the 
more the better3 at night set some small
 weight1 as may stay the ,boy1 as a     
,ship lyeth at ,anchor1 till the ,fish  
taketh4 ,for the ,river1 you must turn  
all loose with the streame2 two or three
 be sufficient to shew pleasure1 gaged  
at such a depth as they will go currant 
downe the ,river2 there is no doubt of  
sport1 if there be ,pikes3 for the      
hooks1 they must be doubled hooks1 the  
shanks should be somewhat shorter than  
ordinary3 my reason is1 the shorter the 
hook is of the shank1 it will hurt the  
live ,fish the lesse1 and must be armed 
with small wyre well softned2 but ,i    
hold a hook armed with twisted silk to  
be better1 for it will hurt the live    
fish least4  ,if you arm your hook with 

wyre1 the neeld must be made with a     
small hook at the one end thereof4 ,if  
you arme with silke1 the neeld must be  
made with an eye3 then must you take one
 of those ,baits alive 7which you can   
get7 and with one of your neelds enter  
within a strawes breath of the ,gill of 
the ,fish1 so put the neeld betwixt the 
skin and the ,fish2 then pull the neeld 
out at the hindmost finne1 and draw the 
arming thorow the ,fish1 until the hook 
come to lye close to the ,fishes bodie3 
,but ,i hold for those that be armed    
with wyre to take off the hook1 and put 
the neeld in the hindmost fin and so to 
come forth at the ,gill2 then put on the
 hook drawn close to the body1 'twill   
hurt the live ,fish the less1 so knit   
the arming with the live ,fish to the   
,line2 then put off either in ,maior or 
,pond1 with the winde1 in the ,river    
with the stream3 ,the more you put off  
in ,maior or ,pond1 you are like to have
 the more pleasure3 ,for the ,river ,i  
have shewed you before4  ,there is a    

time when ,pikes goe a ,frogging        
,ditches1 and in the ,river to ,sun     
them1 as in ,may1 ,june and ,july1 there
 is a speedy way to take them1 and not  
to misse scarce one in twenty4  ,you    
must take a ,line of six or eight foot  
long1 arm a large hook1 of the largest  
size that is made2 arm it to your ,line1
 lead the shank of your hook very       
handsom1 that it may be of such a weight
 as you may guide the hook at your      
pleasure3 you may strike the ,pike1 you 
see1 with the bare hook where you       
please3 this ,line and hook doth far    
exceed snaring4  ,the principall sport  
to take a ,pike1 is to take a ,goose or 
,gander1 or ,duck3 take one of the ,pike
 ,lines ,i have shewed you before3 tye  
the ,line under the left wing1 and over 
the right wing1 about the body1 as a man
 weareth his ,belt3 turne the ,goose off
 into a ,pond1 where ,pikes are1 there  
is no doubt of sport1 with great        
pleasure1 betwixt the ,goose and the    
,pike3 ,it is the greatest sport and    

pleasure that a noble ,gentleman in     
,shropshire doth give his friends       
entertainment with4  ,the way to make   
the best paste is1 ,take1 a reasonable  
quantity of fresh ,butter1 as much fresh
 sheeps ,suet1 a reasonable quantity of 
the strongest ,cheese you can get1 with 
the soft of an old stale white loafe2   
beat all this in a ,morter till it come 
to perfect paste2 put as much on your   
hook as a green pease4  ,there are many 
wayes to take ,eeles3 ,i will shew you a
 good way to take a dish of ,eeles4     
,when you stay a night or two ,angling1 
take four or five ,lines1 such as be    
laid for ,pikes1 of fourteen or fifteen 
yards long1 and at every two yards make 
a noose1 to hang a hook armed either to 
double thred1 or silk twist2 for it is  
better then wyre3 ,bait your ,hooks with
 ,millors-thumbs1 ,loaches1 ,menowes1 or
 ,gudgins3 tye to every noose a ,line   
baited3 these ,lines must be laid crosse
 the ,river in the deepest places1      
either with stones1 or pegged1 so the   

,line lie in the bottome of the river1  
there is no doubt of taking a dish of   
,eeles2 you must have a small neeld with
 an eye1 to bait your hooks4  ,now to   
shew how to make ,flies3 learn to make  
two ,flies1 and make all3 that is1 the  
,palmer ribbed with silver or gold1 and 
the ,may-flie3 these are the ground of  
all ,flies4  ,we will begin to make the 
,palmer ,flie3 ,you must arme your ,line
 on the inside of the hook2 take your   
,scisers1 and cut so much of the brown  
of the ,mallards feather1 as in your    
owne reason shall make the wings1 then  
lay the outmost part of the feather next
 the hook1 and the point of the feather 
towards the shanke of the hook1 then    
whip it three or four times about the   
hook with the same silk you armed the   
hook3 then make your silk fast3 then you
 must take the hackle of the neck of a  
,cock or ,capon1 or a ,plovers top1     
which is the best1 take off the one side
 of the feather1 then you must take the 
hackle silk1 or cruell1 gold or silver  

thred2 make all these fast at the bent  
of the hook1 then you must begin with   
,cruell1 and ,silver1 or ,gold1 and work
 it up to the wings1 every bout shifting
 your fingers1 and making a stop1 then  
the gold will fall right1 then make     
fast3 then work up the hackle to the    
same place1 then make the hackle fast3  
then you must take the hook betwixt your
 finger and thumb1 in the left hand1    
with a neeld or pin1 part the wings in  
two3 then with the arming silk1 as you  
have fastned all hitherto1 whip about as
 it falleth crosse betwixt the wings1   
then with your thumb you must turne the 
point of the feather towards the bent of
 the hook1 then work three or four times
 about the shank1 so fasten1 then view  
the proportion4  ,for the other ,flies3 
,if you make the grounds of ,hogs-wooll1
 sandy1 black or white2 or the wooll of 
a ,bear1 or of a two year old red       
,bullock3 you must work all these       
grounds upon a waxed silk1 then you must
 arm and set on the wings1 as ,i have   

shewed before3 ,for the ,may-flie1 you  
work the body with some of these        
grounds1 which is very good1 ribbed with
 a black hair2 you may work the body    
with ,cruels1 imitating the ,colour1 or 
with ,silver1 with suiting the wings4   
,for the ,oak-flie1 you must make him   
with ,orange-tauny and black1 for the   
body1 and the brown of the ,mallards    
feather for the wings4 ,if you do after 
my directions1 they will kill fish1     
observing the times fitting1 and follow 
my former ,directions4  ,if any worthy  
or honest ,angler cannot hit of these my
 ,directions1 let him come to me1 he    
shall read and ,i will work1 he shall   
see all things done according to my     
foresaid ,directions3 ,so ,i conclude   
for the ,flie1 having shewed you my true
 ,experiments1 with the ,rod1 ,i will   
set all labouring sports aside3  ,and   
now ,i am waiting on my ,lord with a    
great ,dish of ,trouts1 who meeting with
 company1 commanded me to turne         
,scullion and dresse a ,dinner of the   

,trouts wee had taken3 whereupon ,i gave
 my ,lord this ,bill of fare1 which ,i  
did furnish his ,table with1 according  
as it was furnished with flesh4 ,trouts 
in broth1 which is restorative3 ,trouts 
broyled1 cut and filled with sweet      
,herbes chopt3 ,trouts calvored hot with
 ,antchovaes sauce3 ,trouts boyled2 out 
of which ,kettle ,i make three ,dishes2 
the one for a ,soused ,dish1 another for
 a ,stew'd ,dish1 the third for a hot   
,dish3 the ,sauce is ,butter1 ,vinegar1 
beaten ,cinamon1 with the juyce of a    
,lemmon1 beaten very well together1 that
 the ,sauce is white and thick1 or else 
it is no ,sauce for a great man's       
,table3 ,trouts fryed1 which must be    
done1 and not put into the ,pan1 untill 
the ,suet boyle very high1 and kept with
 stirring all the time they are frying1 
being flowr'd first4 ,trouts stew'd3    
,trouts close1 boyled with the calvored 
,trouts1 all in one ,kettle and the same
 liquor3 ,trouts butter'd with ,egs3    
,trouts roasted3 ,trouts baked3 these   

are for the first course1 before the    
,salt4  ,and these are for the latter   
course4 ,trouts calvored cold3 ,trouts  
flat cold3 ,baked ,trouts3 ,trouts      
marilled1 that will eat perfect and     
sweet three moneths in the heat of      
,summer3 if ,i did say1 for the whole   
year about1 ,i would make it good4  ,for
 the dressing of four or five of the    
,dishes1 ,i will shew you how ,i did    
perform them4  ,first1 ,i will shew you 
for the boyling and calvoring1 that     
serves for hot and cold1 for first and  
latter course4  ,first1 you must draw   
out the ,intrails of the fish1 cutting  
the fish two or three times in the back2
 lay them in a ,tray or ,platter1 put   
some ,vinegar upon them2 you shall see  
the fish turn sanguine1 if they be new1 
presently3 you must put so much water in
 the ,kettle as you thinke will cover   
them1 with a pint of ,vinegar1 a        
handfull of ,salt1 some ,rosemary and   
,thyme and sweet ,marjoram tyed in a    
bunch3 then you must make this liquor   

boyle with a fierce fire made of wood3  
when the liquor hath boyled very well1  
put in your fish by one and one1 keeping
 your liquor alwayes boyling1 untill you
 have put all in3 having provided a     
cover for your ,kettle1 so put on the   
cover3 you must have a paire of         
,bellowes to blow up the fire with      
speed1 that the liquor may boyle up to  
the top of the ,kettle2 so the fierce   
boiling will make the ,fish to calvor3  
provided1 the fish be new killed3 you   
may let them boile nigh a quarter of an 
hour2 when they are cold1 you may put   
them in a ,tray or earthen ,pan1 untill 
you have occasion to use them3 be sure  
they lie covered4  ,for your stewed     
,trouts1 you must cut them on the side1 
as for broiling3 there are divers wayes 
of stewing2 the ,english hath one way1  
the ,french hath another way1 the       
,italian hath another way3 ,i may speak 
this2 for ,i have been admitted into the
 ,kitchins1 to furnish men of most      
,nations1 when they have been in        

,england4  ,we will begin with the      
,english3 ,he broyleth first upon a     
,charcoale fire2 the first thing that   
you must have a care of is1 when your   
,grid-iron is hot you must coole it with
 ruff ,suet1 then the skin of your ,fish
 will not break1 with care of turning   
them3 when they are nigh broyled1 take  
them off the ,grid-iron2 set on a       
,chafing-dish of coals in a ,stew-pan1  
or ,dish2 put in a good quantity of     
fresh ,butter1 so much ,vinegar as will 
give the relish1 a penny-worth of beaten
 ,cinamon2 then put in your broyled     
fish1 and let them stew1 about halfe an 
houre will be sufficient1 being turned3 
adorn your ,dish with ,sippets1 take the
 fish out of the stew-pan1 lay them for 
the service1 be sure to squease a       
,lemmon on them3 ,i will warrant them   
good victuall4  ,the ,italian he stewes 
upon a ,chafing-dish of coals1 with     
white ,wine1 ,cloves1 and ,mace1        
,nutmegs sliced1 a little ,ginger3 you  
must understand when this fish is       

stewed1 the same liquor that the fish is
 stewed in1 must be beaten with some    
,butter and the juyce of a ,lemmon1     
before it is dish'd for the service4    
,the ,french doe add to this a slice or 
two of ,bacon4  ,i will shew you the way
 to marrionate a ,trout or other fish   
that will keep a quarter of a yeare in  
,summer1 which is the ,italians rarest  
,dish for fresh fish1 and will eat      
perfect and sweet4  ,you must take out  
the ,intrailes as you doe of other fish1
 and cut them a-crosse the sides1 as you
 do to broyle1 washed clean1 dried with 
a cloth1 lay them upon a ,tray or board1
 sprinkle a little salt on them1 and    
flowre them as to frie them1 so take    
your ,frying-pan with so much ,suet1    
when it is melted1 as the ,fish may lye 
to the midside in the liquor1 and so fry
 them2 and every time you turn them1    
flower them againe1 untill you finde the
 fish fryed sufficient3 when you think  
the fish is fryed1 take it out of the   
,pan1 and lay it upon some thing1 that  

the liquor may draine out of it2 when   
the fish is cold1 you may reare it an   
end4  ,you must have a close ,vessell to
 keep this fish and liquor in1 that no  
winde comes in1 according to the        
quantity you make triall of4  ,for the  
,liquor4 ,first1 you must take halfe    
,claret-,wine1 the other halfe ,vinegar1
 two or three ,bay-leaves1 so much      
,saffron as a ,nut tyed in a cloth1 with
 some ,cloves and large ,mace1 some     
,nutmeg sliced2 boile all these together
 very well2 when the liquor is cold1 and
 the fish cold1 put the fish and liquor 
into the close ,vessell1 with three or  
four ,lemmons sliced among the fish2    
make all close that no winde can get    
into the ,vessell2 after eight or ten   
days you may begin to eat of this fish2 
the ,sauce must be some of the same     
liquor1 with some of a sliced ,lemmon4  
,to dresse a ,pike4  ,when the ,pike    
cometh into the ,kitchin1 kill it2 then 
take a handfull of ,salt1 with water1   
and rub the fish very well to take the  

slime off1 draw out the ,intrailes2 wash
 the ,pike cleane1 put a handfull of    
,salt in the ,pikes ,belly2 then take so
 much water1 with a pinte of ,vinegar3  
if the ,pike be any thing large1 you    
must put in at least three handfull of  
,salt1 with a bunch of ,rosemary1       
,thyme1 and sweet ,marjoram1 and two or 
three green ,onyons2 boyle your liquor  
very well with a high fire made of wood2
 then put in your ,pike1 cover your     
,kettle1 with your ,bellows keep your   
,kettle boiling verie high for the space
 of halfe an houre or thereabouts3 a    
,pike asketh great boiling3 for the     
sauce1 it is sweet ,butter well beaten  
with some of the top of the same liquor1
 with two or three ,antchovaes1 the skin
 taken off1 and the bones taken out1 a  
little ,vinegar1 so garnish your ,dish3 
when your ,pike is ,dished1 take the    
juyce of a ,lemmon1 and put on the top  
of the fish3 there is no doubt but it is
 good victuall4  ,i could set downe as  
many ways to dress ,eeles1 as would     

furnish a ,lords ,table3 but ,i will    
relate but one4  ,take off the skinne   
whole1 till you come within two inches  
of the taile1 beginning at the head3    
take out the ,intrailes1 wash the ,eele 
cleane1 drie it with a cloth1 scotch it 
all along both the sides2 take some     
,pepper and ,salt1 mixe them together1  
rub the ,eele well with the ,pepper1 and
 ,salt2 draw the skinne on againe whole2
 tye the skinne about the head with a   
little thred lapped round1 broyled on a 
,charcoale fire1 let your ,grid-iron be 
hot1 rub your ,grid-iron with some ruffe
 ,suet2 the skinne will not burne2 this 
is good2 but take the skin off1 and stew
 the ,eele betwixt two ,dishes1 on a    
,chafing-dish of ,coals1 with sweet     
,butter1 ,vinegar1 and beaten ,cinnamon1
 they will be better4  ,the boyling of a
 ,carp is the very same way as ,i have  
shewed for the ,trout1 the scales on3 no
 better ,sauce can be made than the     
,antchovaes ,sauce4 ,the high-boyling is
 the way for all fresh-water ,fish3 ,i  

have served seven times seven years1 to 
see the experiment4  ,if there be any   
,gentleman that liveth adjoyning to a   
,river side1 where ,trouts are2 ,i will 
shew the way to bring them to feed1 that
 he may see them at his pleasure2 and to
 bring store to the place4 ,gather great
 ,garden-,wormes1 the quantity of a     
pinte1 or a quarte1 chop them in pieces1
 and throw them where you intend to have
 your pleasure2 with feeding often1     
there is no doubt of their comming2 they
 will come as ,sheep to the ,pen3 you   
must begin to feed with peeces of worms1
 by hand1 by one and one1 untill you see
 them eat2 then you may feed with ,liver
 or ,lights1 so your desire will be     
effected4 ,and thus ,i conclude this    
short ,treatise4   ,,finis4