wings, then with your thumb you must turne the point of the feather
towards the bent of the hook, then work three or four times about the
shank, so fasten, then view the proportion.

For the other Flies: If you make the grounds of Hogs-wooll, sandy,
black or white; or the wooll of a Bear, or of a two year old red
Bullock: you must work all these grounds upon a waxed silk, then you
must arm and set on the wings, as I have shewed before: For the
May-flie, you work the body with some of these grounds, which is very
good, ribbed with a black hair; you may work the body with Cruels,
imitating the Colour, or with Silver, with suiting the wings. For the
Oak-flie, you must make him with Orange-tauny and black, for the body,
and the brown of the Mallards feather for the wings. If you do after
my directions, they will kill fish, observing the times fitting, and
follow my former Directions.

If any worthy or honest Angler cannot hit of these my Directions, let
him come to me, he shall read and I will work, he shall see all things
done according to my foresaid Directions: So I conclude for the Flie,
having shewed you my true Experiments, with the Rod, I will set all
labouring sports aside:

And now I am waiting on my Lord with a great Dish of Trouts, who
meeting with company, commanded me to turne Scullion and dresse a
Dinner of the Trouts wee had taken: whereupon I gave my Lord this
Bill of fare, which I did furnish his Table with, according as it was
furnished with flesh. Trouts in broth, which is restorative: Trouts
broyled, cut and filled with sweet Herbes chopt: Trouts calvored hot
with Antchovaes sauce: Trouts boyled; out of which Kettle I make three
Dishes; the one for a Soused Dish, another for a Stew'd Dish, the
third for a hot Dish: the Sauce is Butter, Vinegar, beaten Cinamon,
with the juyce of a Lemmon, beaten very well together, that the Sauce
is white and thick, or else it is no Sauce for a great man's Table:
Trouts fryed, which must be done, and not put into the Pan, untill the
Suet boyle very high, and kept with stirring all the time they are
frying, being flowr'd first. Trouts stew'd: Trouts close, boyled with
the calvored Trouts, all in one Kettle and the same liquor: Trouts
butter'd with Egs: Trouts roasted: Trouts baked: these are for the
first course, before the Salt.

And these are for the latter course. Trouts calvored cold: Trouts flat
cold: Baked Trouts: Trouts marilled, that will eat perfect and sweet