Lines may be preserved from rotting by being dipped in a mixture made of one pound of printer’s varnish, half a pound of siccity, and one gill of spirits of turpentine, warmed up together, or in the ordinary drying oil sold at the paint shops, and although they do not render quite so easy, I have all mine, trout and bass lines, so prepared. I cannot take the trouble to dry my lines after every exposure, and if once forgotten, without being so protected, they are ruined. A well-made silk line is strong enough to hang oneself by, if the angler should be disgusted with life by his ill luck, and coated in this manner they will last a long time. They do not get saturated or take up water in casting, and do not stick to the rod as they otherwise would. Lines for fly fishing, prepared in a similar manner, are sold in the fishing-tackle stores, although the makers are opposed to an improvement that will diminish their business. The line is dipped in the preparation when warm, and left in all night; it is removed next morning after the mixture has been rewarmed, and is stretched in a garret or other place not exposed to the sun or rain, and the superfluous varnish wiped off, and after it is thoroughly dried, it is well rubbed. This preparation cannot be used with linen or cotton lines, as it will rot them.
In striking a bass you cannot be too quick, and when fishing with a float your line will sink in the water and enable you to trip the float and fix the hook at once. The fish must then be kept well in hand; but never exhibit severity unless compelled by circumstances; be rough, and the fish will be rough; be gentle, and he will come to you like a friend. Keep him from the rocks and bottom if possible; but give to his willful rushes till he is content to listen to reason. By this course you will avoid feeling often that sinking of the heart that follows when the strain suddenly ceases on your line, and you know he has escaped.[16]
That fine game fish of the southern States usually called bass or red-fish, belongs to another family, and is the _Corvina ocellata_, or branded corvina. It is distinguished by a peculiar black spot, like a drop of ink, near the tail. It furnishes noble sport and excellent eating, abounds in the neighborhood of the Chesapeake Bay, and is highly prized at southern tables.