You tie on the hook firmly as before, and prepare two hackles for the
fly, as you may see in the plate of Feathers, two hackles tied together
at the roots, which keeps them on their sides evenly while rolling them
on; you hold the hook by the shank in your left hand, tie in the
hackles, the inside downwards, that when tied on and finished, the
outside of the feathers appears to the eye (see the hackle tied in at
the points, and the body and tinsel rolled on, at the bottom of the
plates of Trout Flies for the season); tie in the tinsel to the body,
and the peacock's harl, or mohair, or floss silk, to form it, at the
same place--turn the hook in your fingers, and hold it by the bend; take
the harls in your right hand, and roll them up to the head, or mohair,
or your floss silk in the same way; take a turn of the tying silk
over, with a running knot, clip off the ends of the harl, (leave a
little of the end of the shank of the hook bare to finish on, or you
will not be enabled to roll the two hackles neatly up to this place).
Next, roll the tinsel over the harl, and tie, slope it as you go up;
then take hold of the hackles in your right hand, and roll them over the
body close beside the tinsel slopingly, taking care at the same time to
keep the third or middle finger of the hand the fly is held in tight
against them at each turn, and roll them closer as you go up to the
shoulder, pull them tight here, and if there are any fibres left on the
stem of the hackle that are superfluous, pull them off, still keeping
your finger against them, and holding hard the hook; now take a roll or
two of the tying silk over them and the knots, give the stem another
pull to tighten them, and clip it off, tie down the head neatly with two
running knots, and varnish it; press the fly between your fingers to
slant the hackles downwards; and if any of the fibres of the hackles
stand the wrong way cut them off, although, if they are rolled evenly
together on their sides or back, you will turn the fly out correct,--see
the beautiful Palmer in the plate, with the hook tied in on the back,
which is a perfect model,--these hooks are tied together on the same
piece of gut first, and then make the fly over them. It is difficult to
perform this job until you know how to make a palmer on a single hook.
[Illustration: How to make the Salmon-Fly]
The foregoing is my favorite way of making a palmer, but you must be
proficient before you can manage it well. I will here show how it can be
made in a very easy manner, when you are able to handle the materials,
and tie on nicely. When you have the hook and gut neatly tied on, take
two hackles, and tie them in at the end of the shank by the roots on
their back, tie in the peacock harl and tinsel to rib it at the same
place; holding your hook of course by the bend in the left hand, take
hold of the two hackles in your pliers by the points, and when the
tinsel and body is rolled on, turn the hackles over the body close with
the tinsel on their backs slopingly, till you reach the tail; here let
go the pliers, and they will hang with the ends of the hackles still in
them, till you take two turns of the silk over them, clip off the ends
of the hackles, and tie it neatly with two running knots, lay on a
little varnish; the fly will look rather rough in this method when
finished, but with a little pain you will soon accomplish it; press down
the fibres with your fingers, and cut away the superfluities. You should
have a palmer ready made before you always while making this fly, which
will facilitate you in your progress.
When you find it difficult to place on the hackles first while you are
making a fly, pull off one side of the fibres, and lay two evenly
together, and draw them back at the points where you tie them in, as the
hackle in the plate of Feathers, and roll them always slopingly over the
body to the shoulder, on their edge with the outside of them next the
head; and, according as you come up to the end of the shank, roll them
closer, which makes the fly appear full there, press them well down with
your fingers, (see the three-hackle, or Palmer Flies for Trout, 7, 8,
and 9). The hackles of these three flies are beautifully struck.
HOW TO MAKE THE SALMON FLY, AS SHOWN IN THE BEAUTIFUL PLATE OF
ENGRAVINGS ON SALMON HOOKS.
Reader, you will have an idea of the sorts of materials you require for
the different processes on each hook in the plates, as the models were
tied by me in strict proportion, and are most exquisite engravings: You
take a piece of twisted gut to form the loop on the fly, double it over
a needle, or "picker," to form an eye, and pare off the ends slantingly
to lie nice and even when tied, as you may see in Plate I. on Salmon
Hooks; wind your waxed silk round the shank of the hook about four or
five times, before placing on the gut; hold the hook in the left hand
near the end of the shank, lay the gut-loop underneath, and hold on
between your finger and thumb tightly, to prevent it turning round when
you lap the tying silk over it, and keep shifting your fingers down the
shank out of the way of the tying silk in its progress to the tail,
which you will see in Plate I. You now draw out a small piece of yellow,
or red mohair, keep it tight between the nails and tie it on, first tip
the fly immediately under the tail, as in Plate I.; you make it even
with your scissars at the point, as that tail is seen; you now take a
piece of yellow or orange floss silk, and lap it from the tail about
two-eighths of an inch up to where you see the hackle and tinsel tied
in, Plate II.; after having tied the hackle and tinsel on as you see it
there, (you may draw the point of the hackle back, as the hackle
prepared in the plate of Feathers, instead of cutting it at the point,
as you may see also the hackle cut, in the plate of Feathers). You now
shift your finger and thumb up the body a little, and just where you
finished the knot over the floss silk twist a little pig hair round the
tying silk sparingly, and roll it over the shank to the head, or within
the eighth of an inch of the head, as you may see in Plate II.; you now
take the two pieces of tinsel in the right hand and roll them up
slopingly to where the silk is hanging, Plate II., and whip it down; you
next take the stem of the hackle in the right hand, and roll it evenly
beside the tinsel on its side, or partly on its back (this is done by
giving the stem a gentle twist in your fingers) till you bring it to the
head where there may be two or three extra rolls of it given to make it
full at the shoulder, or where you tie on the wings, (see the hackle,
beautifully rolled on from tail to shoulder, Plate III). You now take a
piece of mallard feather, stripped off with your nails, and press it
small at the end of the roots where it is to be tied on, (see the
Mallard Wing prepared in the plate of Feathers); you strip another piece
like it, and lay them even together; you take the other two pieces in
like manner and do the same, so that each wing, when tied on, will be
double; you now take the fly, Plate III., in your hand between the nails
close to the shoulder, and wax well the piece of silk that hangs here;
you take up one wing and lay it on at the off side, and give two whips
of the silk over it tightly, holding on at the shoulder well with the
left hand, to keep the wing from turning round under the belly; you now
take up the near side wing, and lay it on in like manner, whipping it
twice over, and then a running knot, (see the Mallard Wings, tied
beautifully on, Plate IV.); and in that plate you see the root ends
projecting over the loop, cut them off, and finish it with three or four
turns of the silk, and two knots, close to the root of the wings to make
all even.
I will now proceed to show how the other three flies are formed--5, 6,
and 7.
These may be termed middling gaudy, and are famous for the rivers in the
north of Scotland, or the clear waters of Ireland. You perform the
operation of tying on the hook as Plate I; tip the fly at the tail, and
tie on a topping; take a piece of black ostrich or peacock harl, tie it
in at the roots, and roll it evenly over the shank two or three times
(see the harl tag, Plate V); tie in the hackle above the ostrich tag,
leave it hanging, and roll the twist up the body, previously formed of
floss silk nicely tapered (see the Body of Plate V); take the hackle in
the right hand, and roll it evenly with the tinsel, and fasten it as
Plate VI; leave the silk hanging here to tie on the wings and the head.
The wings of Plate VII, may be seen tied on the reverse way, and the
body and hackle formed afterwards; they are now ready to turn back in
their proper place to hang over the body, this is done by turning them
neatly up with the thumb nail of the right hand, and laying them evenly
on each side of the fly, with the best side of the feather out. The
spots and shades which are perceivable in the wings and hackles of all
the engraved specimens of fly, are shown to great perfection--I have
described the whole of them, to match the shades exactly, so that it is
impossible to go astray when tying on each fibre of feather.
We will now return to Plate VI, and teach how it is to be winged--You
cut off a strip from the turkey tail feather, which must be unbroken, as
a whole wing; after measuring the proper length of it for the hook, you
draw each piece small with the nails where it is to be tied on, as the
strip is broader at the root, so that, take it on the whole, it must be
narrow where this piece of feather is made small at the roots, as seen
in the plate of Feathers, to keep it so whole, touch it with a little
varnish, and let it dry a little on the table.
You take hold of the fly in your left hand, close to the head, draw the
fibres of the hackle out of the way by placing them under your fingers;
take the wing in your right hand and lay it on, catching it between the
left finger and thumb on the top of the hook tightly, and give two rolls
of the tying silk over it; take up the other wing, like the last, and
lay it on the near side, and lap the silk over it in like manner (renew
the silk with wax before the wings are tied on); you now may tie on a
few fibres of golden pheasant neck, and tail feathers at each side of
the wings just put on, and a piece of macaw feather at each side; head
it with ostrich, or roll a little pig hair round the silk sparingly, lap
it over twice, and finish by giving two running knots over it close to
the root of the wings (see the wing of the middling plain Salmon Fly,
Plate II, immediately above the Sea-Trout Fly and May Fly.)
The reader will perceive in this plate ON SALMON HOOKS, that I have just
described a garden, as it were fully cultivated, there is hardly a space
left waste, like the broad fields of industrious England, whose sons
"never, never shall be slaves." All the other plates are likewise full
of useful matter, which will prove my hard labour, and at the same time
show that I have hid nothing from the Fly-Fisher in all the processes.
If the fly (Plate V., ON SALMON HOOKS) is winged with feathers, like the
Irish gaudy wing, prepared in the plate of Feathers, it will be found to
approach near the gaudy fly at the bottom of the plate, with "picker" at
top.
I will now describe the process of making the Gaudy Salmon Fly, the
plate of which is invaluable to the Salmon fisher:--
[Illustration: _Process of making the Gaudy Salmon-fly_]