Animal Substances. 



Meat, fresh or cooked, of any kind, 

 except salted. 



Liver, prepared according to in- 

 structions. 



Eggs, boiled. 



Insects. 



living Birds for Shipment. 15 



and clear to be easily understood ; and the use of them can be 

 safely recommended from long personal experience : — 



Vegetable Substances. 



Peas and pea-meal. 



Barley, wheat, oats, Indian corn, or 



the meal of any of these. 

 Rice, whole or ground. 

 Fruit of all kinds, fresh or dried, 



raw or cooked. 

 Potatoes, cooked. 

 Carrots, raw or cooked. 

 Bread, biscuit, bran, or pollard. 

 Hemp-seed. 



In order to prepare the quantity of food required for a large 

 number of these birds^ two machines are recommended — one 

 the mincing- or sausage-machine, made by Nye, of Wardour 

 Street, Soho Square, the other a coffee-mill sold by the same 

 maker. The necessity of these will appear by looking over the 

 list of food, and the manner of mixing, &c. Not only is the 

 amount of labour much reduced by the use of these machines, 

 but the food is more equally prepared and better adapted for 

 the birds than it can be made by hand. 



In addition to each kind of food and the instructions as to its 

 use hereafter given, it may be only necessary here to state that any 

 of the different sorts of meal mentioned may form the basis of 

 the food, and the other ingredients may be added, such as meat, 

 fruit, &c., according to circumstances and the judgment of the 

 person who has charge of the birds, as a change of climate and 

 circumstances may lead to variation in their condition, which 

 must be carefullv attended to. 



I find the quantity of food required for each bird to be about 

 one ounce and a half per day, with the same quantity of water. 

 At the same time, in very hot weather, a larger quantity of water 

 may be required. 



Gravel, sand, grit, ashes, or dry earth is always required in 

 the bottom of the cages. 



Peas, or Pea-meal. — Perhaps the best method of using the 

 above is in the form of German paste, viz. fried with fat or oil, 

 to which may be added sugar or treacle. In this way it may be 



