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190 fifteen minutes of cooking he took it off and laid it on a stone which he had meanwhile washed in the brook. Then, with a couple of sharpened sticks he scraped away the ashes and coals, and began his luncheon. Trout without any other seasoning than wood smoke isn’t awfully appetizing, as Chub speedily discovered, and he would have given a whole lot for a pinch or two of salt. But it partly satisfied his hunger, and after he had taken a drink of cold water from the brook he felt good for another two or three hours’ fishing. He was determined not to go home until he had something to show. He stretched himself out in the shade for a while and rested. Then, picking up his rod once more, he returned to the stream and sought a likely spot.

His search led him across the clearing and into a dense woods beyond. Here the stream narrowed again and deepened, and he put another fly on and tried his luck, wandering along from place to place. Twice, inquiring fish nibbled at his fly, and once he hooked a small trout only to lose it from the hook in landing. Then a full hour passed without any results. It was almost three o’clock. The woods were very warm and