Fly of the Month – Bloody Butcher

Guest Blogger: Paul Beel, FrankenFly

Bloody Butcher Dry Fly from the J. Stockard 2017 Catalog

Bloody Butcher Dry Fly from the J. Stockard 2017 Catalog

Every month we feature one fly and give you links to all the ingredients needed to complete the fly for yourself. For March 2017, we offer you the Bloody Butcher dry fly. We chose this fly because we featured a photo of one version of the Bloody Butcher on the cover of our 2017 Catalog. We had many inquiries about the fly in the photo. Customers wanted to know the name of the fly and its origin. So, we decided it might be worth an explanation. The fly pictured is a dry fly version of the classic wet fly, the Bloody Butcher. Originally, and most of the time, the Bloody Butcher is considered a wet fly but occasionally it is tied as a dry fly, like the one on the cover of the 2017 catalog.

The Bloody Butcher was invented over 150 years ago, around 1836 in Tunbridge Wells, England. It was originally named Moon’s Fly, named after its originator, Mr. Moon. He was a local butcher and designed and tied the fly to represent his trade. The colors of the Butcher are supposed to represent distinctive features of his trade, with the red tail representing the meat the butcher cut and the blue/black wing the apron he wore.

Here’s the recipe for the original wet fly version of the Bloody Butcher:

Tail: Scarlet goose or hackle fibers.
Body: Flat silver tinsel.
Rib: Oval silver tinsel.
Wing: Blue mallard with white tips, or crow.
Hackle: Scarlet.

My version of the Bloody Butcher dry fly

My version of the Bloody Butcher dry fly

I tied up my own version of the Bloody Butcher dry fly from the catalog cover. The original had an oval silver tinsel rib, but the dry fly version on the cover photo has a black rib. For my dry fly version I went with an oval silver tinsel to correctly match the original wet fly version.

 

 

Beel’s Bloody Butcher Dry Fly – Materials list:

Hook: 2x long dry fly – Partridge H1A or Daiichi 1280
Tail: Red duck quill fibers
Body: Flat silver tinsel
Rib: Oval silver tinsel
Wing: Blue mallard or Medium Dun mallard
Hackle: Black dry fly hackle

Try tying this 150+ year old fly pattern for yourself and let us know how it goes!

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