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4th Annual Christmas Swap - Due 1st December 2004 - The swap is now full.If you have put your name down on the entry list please check that your name is there. If you have dropped out and your name is still there let me know as soon as possible.  If your name is missing let me know ASAP.  If you need to drop out let me know ASAP.  We have our 32 tyers, but I expect to have a couple of dropouts as usual. Please make an effort with your flies, as previous Christmas swaps have produced flies of outstanding quality.

Rules 1. Do not open the returned flies till Christmas day  2. Theme is, as always, Christmas colour�s and / or deer hair.  3.Hook to be size 10 or larger.  4. Any type of fly - trout, salmon, bass, streamer, wet, dry ........5. Flies to be in England by last day in November 2004.  6. Post via airmail takes 7 to 10 days to reach me from USA. Late flies will be returned.  7. All returned flies will be airmailed.  8. Send 33 flies, one for each entrant, including one to be returned and one for Byard. 10. Mai to - Iain Short, 29 Rothesay Terrace, Bedlington, Northumberland. NE225PT England

What to send 1. Send 33 flies in a light tin or box.  2. A self addressed envelope.  3. All over sea�s entrants to send 3 Yankee Dollars for postage, No coins - No cheques - No foreign money.  4. Brit�s to send a padded envelope with a �1 stamp on it to cover 1st class return post Return Postage 1. 3 US Dollars will get you flies, small light tin and a padded bubble wrap envelope airmailed to US, Europe, Australia etc 2. If it costs you ten dollars to send a heavy packet to me then please enclose the same amount to get your return flies. 3.Airpack�s from the British post office are bubble wrap self seal envelopes and are available as follows � Worldwide prepaid to 300g - �3.99 � Europe prepaid to 300g - �2.99 if you want to use this method of postage you shouldn�t enclose a return envelope only correct payment. To convert pounds to dollars go to this site for an online currency converter http://xe.com/ Please name your fly and add its recipe to Byard�s site.

 



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