And for your DEAD-BAIT for a Pike: for that you may be taught by one day's going a-fishing with me, or any other body that fishes for him; for the baiting your hook with a dead gudgeon or a roach, and moving it up and down the water, is too easy a thing to take up any time to direct you to do it. And yet, because I cut you short in that, I will commute for it by telling you that that was told me for a secret: it is this: Dissolve gum of ivy in oil of spike, and therewith anoint your dead bait for a Pike; and then cast it into a likely place; and when it has lain a short time at the bottom, draw it towards the top of the water, and so up the stream; and it is more than likely that you have a Pike follow with more than common eagerness. And some affirm, that any bait anointed with the marrow of the thigh-bone of a heron is a great temptation to any fish. These have not been tried by me, but told me by a friend of note, that pretended to do me a courtesy. But if this direction to catch a Pike thus do you no good, yet I am certain this direction how to roast him when he is caught is choicely good; for I have tried it, and it is somewhat the better for not being common. But with my direction you must take this caution, that your Pike must not be a small one, that is, it must be more than half a yard, and should be bigger. "First, open your Pike at the gills, and if need be, cut also a little slit towards the belly. Out of these, take his guts; and keep his liver, which you are to shred very small, with thyme, sweet marjoram, and a little winter-savoury; to these put some pickled oysters, and some anchovies, two or three; both these last whole, for the anchovies will melt, and the oysters should not; to these, you must add also a pound of sweet butter, which you are to mix with the herbs that are shred, and let them all be well salted. If the Pike be more than a yard long, then you may put into these herbs more than a pound, or if he be less, then less butter will suffice: These, being thus mixt, with a blade or two of mace, must be put into the Pike's belly; and then his belly so sewed up as to keep all the butter in his belly if it be possible; if not, then as much of it as you possibly can. But take not off the scales. Then you are to thrust the spit through his mouth, out at his tail. And then take four or five or six split sticks, or very thin laths, and a convenient quantity of tape or filleting; these laths are to be tied round about the Pike's body, from his head to his tail, and the tape tied somewhat thick, to prevent his breaking or falling off from the spit. Let him be roasted very leisurely; and often basted with claret wine, and anchovies, and butter, mixt together; and also with what moisture falls from him into the pan. When you have roasted him sufficiently, you are to hold under him, when you unwind or cut the tape that ties him, such a dish as you purpose to eat him out of; and let him fall into it with the