Almost every experienced angler, who uses paste, has his peculiar method of making it; the following recipes, however, may be considered as the most approved, and most generally to be relied upon.
Take one pound of salmon spawn, about September or October, boil it about fifteen minutes, beat it in a mortar until sufficiently mixed, with an ounce of salt, and a quarter of an ounce of salt-petre ; carefully pick out the membrane, as you find it disengaged. When it is beaten to a proper consistency, put it into cups or gallipots, over which tie a piece of bladder close, and it will keep many months.
Is prepared precisely by the same method as Salmon paste, observing to separate the solid part from the shell, before it is put into the mortar.
Beat strong Cheshire cheese, mixed with cotton wool, to the consistence of paste. If it be too moist, temper it with wheaten flower: if too dry, moisten it with honey. The bait should be formed about the size and shape of an acorn.
Mix four ounces of fine wheaten flour with a little cotton wool, the whites of two eggs, and a very small quantity of vermilion or red lead. This paste should not be made above one day before it is used.
Take the crumb of white bread dipped in honey, and work it with the fingers in the palm of the hand until it is of a proper consistency. When honey cannot be procured, lump sugar dissolved in warm water will answer nearly as well.
Dip the crumb of white bread in water in which chandlers' greaves have been boiled, and knead it stiff. If a small quantity of the greaves be mixed with the bread it will prove more enticing.
Many authors recommend oil of aniseed, and a variety of other essential oils, to scent paste with; these are communicated as se -crets, and, having an air of mystery, are eagerly sought after by the young angler. We have, however, tried a variety, but never had reason to suppose they were instrumental in taking a single fish, and believe them all to be a wasteful and ridiculous expense.