The most artistic method is to flog with a fly used as a bait and resembling a real insect alive and skimming along the surface. The most difficult task is ahead in landing the fish. The fish must be played by keeping the line just sufficiently tight. If it is too slack the fish takes immediate advantage of you and will break your line with a sudden jerk. If too tight the fish tugs hard and the top joint of the rod is liable to snap.
You work your fish near the bank and then slide a net under him, thus carrying him up to the bank.
R. Wood.
VISIT TO LONDON.
The annual School journey took place on Tuesday, 3rd April, and although the weather was not so kind to us as on previous occasions, it was agreed that the trip was as successful as ever. About 70 people left Maidstone soon after 9 o'clock, and the only tragedy occurred when one little fellow who had given up waiting for us at Larkfield was missed. We can only remind him that patience is a virtue. The party arrived, at the Croydon Air Port, and after assembling on the roof of the main building were shown over the port by a very informative guide. We inspected the booking halls, charts, hangars, and were allowed privileged views of the interiors of a number of machines, including Imperial Airways, Sabena, French, Dutch and German Lines. We witnessed the arrival of an Imperial and a Dutch air-liner, and were interested in the departure of one of the largest mail planes for Paris. It was then suggested that some of the boys might like to make a short trip, and special reduced terms were arranged. Eighteen boys and parents and two of the Staff availed themselves of the offer, and had a thrilling flight, four at a time, in a Puss-Moth. It was rather a unique occasion, and all very much enjoyed the experience. When the potential flight-lieutenants had returned to terra-firma the party moved off to the Zoological Gardens, and scattered itself in all directions. Many had not been before, but even to the old hands there was much that was new. It is almost impossible to exhaust the interests of the Zoo. Monkey Hill was as usual popular, and so was the feeding of the lions. Large quantities of nuts were bought, and several boys inform us of their intention of becoming attendants for the Zoological Society. At 6.30 the return journey was commenced, and a speedy journey home concluded an enjoyable and satisfactory day. We were pleased to welcome such a large number of parents, and are glad of the opportunity of rebutting the mischievous suggestion, made by one of the boys, that they accompanied us in order to see the safe return of the boys from the Zoo!
William the Silent.
INDUSTRIAL GEOGRAPHY.
On the 12th of February we visited the Paper Mills at New Hythe.
The pulp is brought up the Medway and unloaded by large cranes. The stock of wood pulp normally amounts to 5,000 tons. The pulp is mixed with water and beaten until it is like a paste. China clay is then added in order to make the paper smooth. The mixture is then strained over an endless wire gauze in order to get rid of the water. It is next rolled to squeeze out more water and then dried. It is then cut into the required lengths and widths.
Craft paper is what is commonly known as "brown paper'. The difference between craft and ordinary paper is that craft paper is pure, therefore it is stronger.
They have, in the works, the largest craft paper-making machine in the world. It can produce 5 tons of paper 25 ft. wide in one hour. The paper is dried by passing it over a large cylinder 10 ft. in diameter, the outside of which has to be continually burnished for the slightest spot of dirt will spoil the paper. The motors which drive these huge machines are regulated by a sort of differential gear, which keeps all their speeds the same.
To drive one machine only, there are two 200 h.p. motors and three 75 h.p. motors. About 1,500 men are employed in the works.
On the 19th February we were taken round Messrs. Style & Winch's Medway Brewery in Peter Street. We were Shown the storerooms in which the malt and hops are kept. The malt is passed over a magnet to take out pieces of wire and nails. It is then mixed with water and boiled for 13 hours at a temperature of 150 degrees F. To this liquid the hops are added. The hops are added for three reasons: (1) Because of their preservative properties; (2) because they flavour the beer; and (3) to prevent the "break" from forming too soon. The "break" is a precipitate which forms while the beer is being cooled. About 8 Ibs. of hops are added to 340 lbs. of malt.
The mixture is then boiled for two hours, during which about 10 per cent of the liquid is boiled away. It is then cooled down to 60 degrees F and pumped into a hermetically sealed room, into which purified air is pumped.