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sit you but down in the shade, and stay but a little while;
and I'll warrant you, I'll bring him to you.
VENATOR. I'll sit down; and hope well, because you

seem to be so confident.
Piscator. Look you, Sir, there is a trial of

my skill;
there he is:

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that very Chub, that I showed you, with the white spot
on his tail. And I'll be as certain to make him a good
dish of meat as I was to catch him : I'll now lead you to
an honest ale-house, where we shall find a cleanly room,
lavender in the windows, and twenty ballads stuck about
the wall. There my hostess, which I may tell you is
both cleanly, and handsome, and civil, hath dressed s


VARIATION.] There my hostess, which I may tell you is both cleanly and conveniently handsome, has dressed, &c.- 1st Edit.



a one for me; and shall now dress it after my fashion, and I warrant it good meat." Venator. Come, Sir, with all my heart, for I begin to

, be hungry, and long to be at it, and indeed to rest myself too; for though I have walked but four miles this morning, yet I begin to be weary; yesterday's hunting hangs still upon me.

PISCATOR. Well, Sir, and you shall quickly be at rest, for yonder is the house I mean to bring you to.

Come, hostess, how do you? Will you first give us a cup of your best drink, “ and then dress this Chub, as you dressed my last, when I and my friend were here about eight or ten days ago ? But you must do me one courtesy, it must be done instantly.

Hostess. I will do it, Mr. Piscator, and with all the speed I can.

Piscator. Now, Sir, has not my hostess made haste ? and does not the fish look lovely ?

VENATOR. Both, upon my word, Sir; and therefore let's

say grace and fall to eating of it. PISCATOR. Well, Sir, how do you

like it? VENATOR. Trust me, 'tis as good meat as I ever tasted. Now let me thank you for it, drink to you and beg a courtesy of you; but it must not be denied me.

Piscator. What is it, I pray, Sir? You are so modest, that methinks I may promise to grant it before it is asked. VENATOR. Why, Sir, it is, that from henceforth

you would allow me to call you Master, and that really I may be

your scholar; for you are such a companion, and have so quickly caught and so excellently cooked this fish, as makes me ambitious to be your scholar.

PISCATOR. Give me your hand; from this time forward I will be your Master, and teach you as much of this art as I am able; and will, as you desire me, tell you some


VARIATION.] 1 your best ale, and, &c. - 1st and 2nd Edit.

Note.) 7 The word “meat” was then used synonymously with food. Thus corn and hay for horses were called horse-meat.


what of the nature of most of the fish that we are to angle for, and I am sure I both can and will tell you more than any common angler yet knows.

The Chub though he eat well, thus dressed, Chap. III. How to fish for, and to yet as he is usually dressed, he does not. He dress, the Cha- is objected against, not only for being full of vender or Chub. small forked bones, dispersed through all his body, but that he eats waterish, and that the flesh of him is not firm, but short and tasteless. The French esteem him so mean, as to call him Un Villain ; nevertheless he

2 may be so dressed as to make him very good mcat; as, namely, if he be a large Chub, then dress him thus :

First, scale him, and then wash him clean, and then take out his guts; and to that end make the hole as little, and near to his gills, as you may conveniently, and especially make clean his throat from the grass and weeds that are usually in it; for if that be not very clean, it will make him to taste very sour. Having so done, put some sweet herbs into his belly; and then tie him with two or three splinters to a spit, and roast him, basted often with vinegar, or rather verjuice and butter, with good store of salt mixed with it.

Being thus dressed, you will find him a much better dish of meat than you, or most folk, even than anglers

VARIATION.] i In the first edition the next paragraph is :

And first I will tell you how you shall catch such a Chub as this was; and then how to cook him as this was. I could not have begun to teach you to catch any fish more easily than this fish is caught; but then it must be this particular way, and this you must do:

Go to the same hole, where in most hot days you will find floating near the top of the water, at least a dozen or twenty Chubs; get a grasshopper or two as you go, and get secretly behind the tree, put it then upon your hook, and let your hook hang a quarter of a yard short of the top of the water, and 'tis very likely that the shadow of your rod, which you must rest on the tree, will cause the Chubs to sink down to the bottom with fear; for they be a very fearful fish, and the shadow of a bird flying over them will make them do so; but they will presently rise up to the top again, and there lie soaring till some shadow affrights them again : when they lie upon the top of the water, &c.


themselves, do imagine: for this dries up the fluid watery

, humour with which all Chubs do abound. But take this rule with you, That a Chub newly taken and newly dressed, is so much better than a Chub of a day's keeping after he is dead, that I can compare him to nothing so fitly as to cherries newly gathered from a tree, and others that have been bruised and lain a day or two in water. But the Chub being thus used, and dressed presently; and not washed after he is gutted, for note, that lying long in water, and washing the blood out of any fish after they be gutted, abates much of their sweetness ; you will find the Chub, being dressed in the blood, and quickly, to be such meat as will recompense your labour, and disabuse your opinion.

Or you may dress the Chavender or Chub thus :


have scaled him, and cut off his tail and fins, and washed him very clean, then chine or slit him through the middle, as a salt-fish is usually cut; then give him three or four cuts or scotches on the back with your knife, and broil him on charcoal, or wood coal, that are free from smoke: and all the time he is a broiling, baste him with the best sweet butter, and good store of salt mixed with it. And, to this, add a little thyme cut exceeding small, or bruised into the butter. The Cheven thus dressed hath the watery taste taken away, for which so many except against him. Thus was the Cheven dressed that you now liked so well, and commended so much. But note again, that if this Chub that you eat of had been kept till to-morrow, he had not been worth a rush. And remember, that his throat be washed very clean, I say very clean, and his body not washed after he is gutted, as indeed no fish should be.

Well, scholar, you see what pains I have taken to recover the lost credit of the poor despised Chub. And now I will give you some rules how to catch him: and I am glad to enter you into the art of fishing by catching a Chub, for there is no fish better to enter a young Angler,


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