With fly-rod and camera . , exclaimed Hiram,as he opened the mouth of the salmon to remove the fly. Sure he was so, assented William, as he endeav-ored to take out the fly. The hook is clean throughthe roof of his mouth. So securely was the hook fastened that it was foundnecessary to cut it out, the tough skin of the palate hold-ing it with the greatest tenacity. Shake, old chap, I said, grasping Freres hand, asI concrratulated him on his first salmon of the season. Next to killing a good fish myself, I love to see afriend take one, and I can honestly asseverate that I have,time and again, had
With fly-rod and camera . , exclaimed Hiram,as he opened the mouth of the salmon to remove the fly. Sure he was so, assented William, as he endeav-ored to take out the fly. The hook is clean throughthe roof of his mouth. So securely was the hook fastened that it was foundnecessary to cut it out, the tough skin of the palate hold-ing it with the greatest tenacity. Shake, old chap, I said, grasping Freres hand, asI concrratulated him on his first salmon of the season. Next to killing a good fish myself, I love to see afriend take one, and I can honestly asseverate that I have,time and again, had more pleasure in helping a comradeto a royal fish, than I should have had if it had fallento my own rod. It is only a fish hog who wants itall himself. It was now high noon, and the guides began prepar-ations for dinner, and before long an abundant meal wasspread out upon our rustic table. And such appetites asv/e had, as we helped ourselves liberally to the deliciousviands! The active life, the bracing mountain air, the. 126 WitJi Fly-Rod and Camera. excitement altogether, had stirred our blood in such away that we were absolutely hungry, a condition that thecity dweller knows but little of. We had a little morevariety than at breakfast, the canned soup, etc., lendingassistance, but I contented myself with a third helpingof boiled sea trout and potatoes. These are always goodenough for me in the woods, if they are flanked witho-ood bread and butter and a good dipper of tea. Why is it that tea has such a relish on such oc-casions? Usually I am very abstemious of it, in facthardly ever using it, but in my outings it is quite dif-ferent, and coffee, which at home constitutes my regularbevera<J-e, loses its relish. And I have noticed time andao-ain that guides and canoemen also prefer tea to coffee,and it is astonishing how much they are dependent onthe cup that cheers but not inebriates. Indians andwhite guides are the same in this respect, and many atime has my canoeman, wit
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Keywords: ., bookauthorsa, bookcentury1800, bookdecade1890, booksubjectfishing
