other ways； as I have said to you： and yet it is affirmed by some for a certain； that the silver Eel is bred by generation； but not by spawning as other fish do； but that her brood come alive from her； being then little live Eels no bigger nor longer than a pin； and I have had too many testimonies of this； to doubt the truth of it myself； and if I thought it needful I might prove it； but I think it is needless。
And this Eel； of which I have said so much to you； may be caught with divers kinds of baits： as namely； with powdered beef； with a lob or garden worm； with a minnow； or gut of a hen； chicken； or the guts of any fish； or with almost anything； for he is a greedy fish。 But the Eel may be caught； especially； with a little； a very little Lamprey； which some call a Pride； and may； in the hot months； be found many of them in the river Thames； and in many mud…heaps in other rivers； yea； almost as usually as one finds worms in a dunghill。
Next note； that the Eel seldom stirs in the day； but then hides himself； and therefore he is usually caught by night； with one of these baits of which I have spoken； and may be then caught by laying hooks； which you are to fasten to the bank； or twigs of a tree； or by throwing a string across the stream； with many hooks at it； and those baited with the aforesaid baits； and a clod； or plummet； or stone； thrown into the river with this line； that so you may in the morning find it near to some fixed place； and then take it up with a drag…hook； or otherwise。 But these things are； indeed； too common to be spoken of； and an hour's fishing with any angler will teach you better； both for these and many other common things in the practical 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 daytime； for then they hide themselves under some covert； or under boards or planks about flood…gates； or weirs； or mills： or in holes on 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 y our bait； but leisurely； and as far as you may conveniently； and it is scarce to be doubted； but 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 mixt 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 leisurely； 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 as 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 drest； 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； 〃 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 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 frequent 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 is 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 toward Chester； it runs through Pemble Mere； which is a large water： and it is observed； that though the river Dee abounds with Salmon； and Pemble mere 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。
The fourth day…continued
Of the Barbel
Chapter XIV
Piscator； Venator； Milk…woman
Piscator。 The Barbel is so called； says Gesner； by reason of his barb or wattles at his mouth； which are under his nose or chaps。 He is one of those leather…mouthed fishes that I told you of； that does very seldom break his hold if he be once hooked： but he is so strong； that he will often break both rod and line； if he proves to be a big one。
But the Barbel； though he be of a fine shape； and looks big； yet he is not accounted the best fish to eat； neither for his wholesomeness nor his taste； but the male is reputed much better than the female； whose spawn is very hurtful； as I will presently declare to you。
They flock together like sheep； and are at the worst in April； about which time they spawn； but quickly grow to be in season。 He is able to live in the strongest swifts of the water： and； in summer； they love the shallowest and sharpest streams： and love to lurk under weeds； and to feed on gravel； against a rising ground； and will root and dig in the sands with his nose like a hog； and there nests himself： yet sometimes he retires to deep and swift bridges； or flood…gates； or weir； where he will nest himself amongst piles； or in hollow places； and take such hold of moss or weeds； that be the water never so swift； it is not able to force him from the place that he contends for。 This is his constant custom in summer； when he and most living creatures sport themselves in the sun： but at the approach of winter； then he forsakes the swift streams and shallow waters； and； by degrees； retires to those parts of the river that are quiet and deeper； in which places； and I think about that time he spawns； and； as I have formerly told you； with the help of the melter； hides his spawn or eggs in holes； which they both dig in the gravel； and then they mutually labour to cover it with the same sand； to prevent it from being devoured by other fish。
There be such store of this fish in the river Danube； that Rondeletius says they may； in some places of it； and in some months of the year； be taken； by those who dwell near to the river； with their hands； eight or ten load at a time。 He says； they begin to be good in May； and that they cease to be so in August： but it is found to be otherwise in this nation。 But thus far we agree with him； that the spawn of a Barbel； if it be not poison； as he says； yet that it is dangerous meat； and especially in the month of May； which is so certain； that Gesner and Gasius declare it had an ill effect upon them； even to the endangering of their lives。
The fish is of a fine cast and handsome shape； with small scales； which are placed after a most exact and curious manner； and； as I told you； may be rather said not to be ill； than to be good meat； The Chub and he have