THE REARED PHEASANT 217 



best managed rearing-fields in the country, 

 from Warter and Wentworth in the north 

 to Gwernyfed, Powis, and The Hendre in 

 the west, and Holkham, Elvedon, and 

 Glevering in East Anglia, what impressed 

 the writer most was the widely different 

 methods by which the various keepers 

 reached the same end. Each had made a 

 lifelong study of his own surroundings, 

 and has arrived at the system — little 

 drawn from books, and largely from his 

 own experience — best suited to the con- 

 ditions under which he has to work. 



The one common trait to be found 

 among all pheasant rearers who are 

 consistently successful above their fellows, 

 is a certain love of method carried through 

 to the smallest detail. Their scrupulous 

 regard for cleanliness in every particular — 

 be it hens, food, coops or utensils — might 

 well seem a virtue carried to excess, were 

 it not obvious that the wonderful results 

 that they can show through good and bad 

 seasons alike are due, not to any special 

 secret of the art of rearing, but rather to 



