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Queen of the Waters Wet
Fly: Hook: Mustad 3906 (size 10 - 16) Thread:
Cream or Primrose 6/0 Tail:
Mallard flank fibers Rib:
Fine flat gold tinsel Palmer
Rib:
Golden ginger hackle palmered through body as a folded hackle with two
extra turns for a collar area Body:
Orange floss Wing:
Mallard flank fibers 1.
Tie in the thread one eye length behind the eye and wrap back to the
point of the barb of the hook. 2.
Tie in approximately 8 to 12 mallard flank feather fibers as a tail
approximately 1/2 to 2/3 the shank length and cut off the excess. 3.
Tie in the fine flat gold tinsel rib on the underside of the hook shank. 4.
Tie in the golden ginger hackle, by the tip, on the underside of the hook
shank. 5.
Wrap the thread to the the point where the front of the body will end and
tie in a 4 to 6 inch piece of orange floss at this point. 6.
Wrap the floss to the rear of the fly and then return to the front of the
fly body. Unwrap the tie down thread wraps and then tie down both ends of the
floss with several tight thread wraps. Cut off the excess floss. This method
reduces the bulk under the front of the body providing a better wing positioning
area. 7.
Palmer wind the golden ginger hackle to the front of the body and end
with several tight turns of hackle at the front of the body. Tie off the hackle
and cut off the excess. 8.
Tie in a small bunch of mallard flank feather fibers as a wing. This
section should create a thin wing of rolled or folded feather fibers sticking up
at a rather acute angle. The hackle collar of the palmered hackle feather will
help hold the wing upright in the correct position. 9.
Wrap a small neat head and whip finish. Note: While this is the traditional wet fly pattern, I prefer
to fish this greased as a dry fly on the drag free drift and then pull it under
the water surface and fish it as a wet fly back towards me. Dry
Fly: Hook:
Partridge L3A (size 12 - 16) Thread:
Cream or Primrose 6/0 Wing:
Mallard flank fibers Tail:
Golden ginger hackle fibers Palmer
Rib:
Golden ginger hackle palmered through body Body:
Orange floss Hackle:
Golden ginger 1.
Tie in the thread one eye length behind the eye of the hook, wrap back to
about the half way point on the hook shank and then wrap forward to about the
1/3 point on the shank behind the eye of the hook. 2.
Tie in a rather large bunch of mallard flank feather fibers, tips
forward, in the standard dry fly method. Do not fold or roll the feather fibers
before tying in if you plan on splitting the wings as done in the Catskill style
of dry fly tying. Cut off the excess butts at an angle. 3.
Wrap the thread back to a point directly over the point of the barb of
the hook. 4.
Tie in approximately 12 golden ginger hackle fibers as a tail. The length
of the tail should be 1 1/2 to 2 times the length of the hook shank. 5.
Tie in the golden ginger hackle, by the tip, on the underside of the hook
shank. 6.
Wrap the thread to a point slightly behind the wing and tie in a 4 to 6
inch piece of orange floss at this point. 7.
Wrap the floss to the rear of the fly and then return to the front tie in
point. Unwrap the tie down thread wraps and then tie down both ends of the floss
with several tight thread wraps. Cut off the excess floss. This method reduces
the bulk under the front of the body. 8.
Palmer wind the golden ginger hackle to the front of the floss body. If
the hackle is long enough you can continue wrapping the hackle forward behind
and then in front of the winds as a dry fly collar hackle. Tie off the hackle
and cut off the excess. 9.
If the palmered hackle is not long enough to form the collar hackle tie
in a second hackle at the front of the body behind the wing and wrap the collar
hackle behind and in front of the wing. Tie off and cut off the excess. 10.
Wrap a small neat head and whip finish.
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