The anglers delight containing the whole art of neat and clean angling; wherein is taught the readiest way to take all sorts of fish, from the pike to the minnow, together with their proper baits, haunts, and time of fishing for them, whether in mere, pond, or river. As also, the method of fishing in Hackney River, & the names of all the best stands there; with the manner of making all sorts of good tackle fit for any water whatsoever. The like never before in print. By William Gilbert, gent.
About this Item
- Title
- The anglers delight containing the whole art of neat and clean angling; wherein is taught the readiest way to take all sorts of fish, from the pike to the minnow, together with their proper baits, haunts, and time of fishing for them, whether in mere, pond, or river. As also, the method of fishing in Hackney River, & the names of all the best stands there; with the manner of making all sorts of good tackle fit for any water whatsoever. The like never before in print. By William Gilbert, gent.
- Author
- Gilbert, William, 17th cent.
- Publication
- London :: printed [by T.M.] for W. Birch at the Peacock at the lower end of Cheapside,
- 1676.
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- Subject terms
- Fishing -- Great Britain -- Handbooks, manuals, etc. -- Early works to 1800.
- Cite this Item
-
"The anglers delight containing the whole art of neat and clean angling; wherein is taught the readiest way to take all sorts of fish, from the pike to the minnow, together with their proper baits, haunts, and time of fishing for them, whether in mere, pond, or river. As also, the method of fishing in Hackney River, & the names of all the best stands there; with the manner of making all sorts of good tackle fit for any water whatsoever. The like never before in print. By William Gilbert, gent." In the digital collection Early English Books Online. https://name.umdl.umich.edu/A42741.0001.001. University of Michigan Library Digital Collections. Accessed May 19, 2024.
Pages
Page [unnumbered]
Page 29
Of Eeles, And how to Take them; their Haunts, &c. and how to Dresse them.
AN Eele is Caught by more Baits than any other Fish; For, they are so greedy, that they will bite at powder'd-Beef; and be taken with a Lob-Worm, or a Garden-Worm; with a Minnow, or Gut of a Hen, Chicken, or the Guts of any Fish: But the Eele may be (especially) taken with a very little Lamprey; but some call it a Pride: and may (in the hot Months) be found in the River Thames.
Now an Eele never (except it be by chance) stirs in the day-time; and therefore, are usually Caught in the night, by laying a Line, with a many Hooks to it, cross a River or Pond; baited with some of the afore-said Baits: But these are Things so com∣mon, that it is not worth while to write
Page 30
of. But there is a very pretty way to take them, which is called Snigling, which is thus; Observe your time (which must be in a hot Summers-day) when the Water is lowest, you may take a strong small hook, tyed to a small strong Line, about a yard long: And then (be∣cause that the Eeles hide themselves un∣der Board-Planks, about Floud-gates, or Wires, or Mills, or in Holes in the River-Banks,) you may put 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 Eele may hide, or shelter her self) there (by the help of a short Stick) put-in your Bait; but leasurely, and as far as you can conveniently; And if there be an Eel there, he will certainly gorge up your Bait; and you need not doubt to have him, if you pull him not out too soon, but by degrees: And see, here he comes.
[illustration] depiction of an eel
Page 31
How to Dresse this Eele.
First, Wash him in Water and Salt, and then pull off his skin, below his Rent, or Navel, and not much farther: 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 put into his Belly, & into these Scotches, Sweet-Herbs, and Anchovies, and a little grated Nut meg; and your Herbs, and Anchovies must al∣so be cutt very small, and mixed with good Butter and Salt. Having done this, then pull his skin over all but his Head, which you must cutt off. By the reason you may tye the skin over the end where his Head grew, it must needs keep all his Moysture within his Skin.
Then tye him to a Spit, with Tape or Pack-thred, and Roast him leasurely; and baste him with Water and Salt, till his skin breaks: And then with Butter, having Roasted him enough, let what was put into his Belly, and what he dropt, be his Sawce: And so far of Eeles.