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x777 login is For those who are devoted to fishing, I can recommend no finer sport than catching dolphin. Of course, it must be done on a thin line with reel and pole. A No. 7, O’Shaughnessy tarpon hook is just the thing, baited with an entire flying-fish. Like the bonita, the dolphin’s fare consists of flying-fish, and he strikes like lightning at the bait. The first warning is when the reel screeches and you see the line smoking out at right angles to the boat. Before you have time to entertain anxiety concerning the length of your line, the fish rises into the air in a succession of leaps. Since he is quite certain to be four feet long or over, the sport of landing so gamey a fish can be realized. When hooked, he invariably turns golden. The idea of the series of leaps is to rid himself of the hook, and the man who has made the strike must be of iron or decadent if his heart does not beat with an extra flutter when he beholds such gorgeous fish, glittering in golden mail and shaking itself like a stallion in each mid-air leap. ’Ware slack! If you don’t, on one of those leaps the hook will be flung out and twenty feet away. No slack, and away he will go on another run, culminating in another series of leaps. About this time one begins to worry over the line, and to wish that he had had nine hundred feet on the reel originally instead of six hundred. With careful playing the line can be saved, and after an hour of keen excitement the fish can be brought to gaff. One such dolphin I landed on the Snark measured four feet and seven inches. All of which I submit as evidence that the man I boxed with was a totally different man from the poor, ninety-pound weight of eight years before, who, given up by physicians and alienists, lay gasping his life away in a closed room in Portland, Oregon. The book that Ernest Darling has written is a good book, and the binding is good, too..

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🎮 CHAPTER XVI BÊCHE DE MER ENGLISH The feast was served on a broad pae-pae, the rear portion of which was occupied by the house in which we were to sleep. The first course was raw fish and poi-poi, the latter sharp and more acrid of taste than the poi of Hawaii, which is made from taro. The poi-poi of the Marquesas is made from breadfruit. The ripe fruit, after the core is removed, is placed in a calabash and pounded with a stone pestle into a stiff, sticky paste. In this stage of the process, wrapped in leaves, it can be buried in the ground, where it will keep for years. Before it can be eaten, however, further processes are necessary. A leaf-covered package is placed among hot stones, like the pig, and thoroughly baked. After that it is mixed with cold water and thinned out—not thin enough to run, but thin enough to be eaten by sticking one’s first and second fingers into it. On close acquaintance it proves a pleasant and most healthful food. And breadfruit, ripe and well boiled or roasted! It is delicious. Breadfruit and taro are kingly vegetables, the pair of them, though the former is patently a misnomer and more resembles a sweet potato than anything else, though it is not mealy like a sweet potato, nor is it so sweet.!

🏆 A few weeks later I was with some friends in their bungalow in the Piedmont hills overlooking San Francisco Bay. “We’ve got him, we’ve got him,” they barked. “We caught him up a tree; but he’s all right now, he’ll feed from the hand. Come on and see him.” So I accompanied them up a dizzy hill, and in a rickety shack in the midst of a eucalyptus grove found my sunburned prophet of the city pavements. Her first thought, when she recovered her senses, was to open the basket. Loulou was unharmed. She felt a sting on her right cheek; when she took her hand away it was red, for the blood was flowing.!

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