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Practical Bird-Keeping. — IV. Parrakeets.



papers, all of which notes were famed for their extreme accuracy.

In 1889, Mr. Scherren was elected a Fellow of the Zoological

Society of London and a member of the British Ornithologists’

Union and Club nine years later, while in 1902 he joined the

Avicultural Society ; and as an acknowledgment of his services

to Continental institutions, he was in 1908 elected a correspond¬

ing member of the Royal Zoological Society of Amsterdam.

This was a well-earned distinction, for Scherren’s careful and

most interesting accounts of Continental Zoological Institutions,

especially Zoological Gardens—published from time to time in

the columns of the Field —were of inestimable value.


Of his personal worth it is impossible to speak but in

terms of praise, his kindly and genial disposition endeared him

to all who knew him, and his death causes a gap that will not

be easily filled.



PRACTICAL BIRD-KEEPING.


IV. PARRAKEETS.


By D. Seth-Smith, F.Z.S.


(Concluded from page 224A


It is of course impossible in the space at my disposal to

deal with anything like all of the Parrakeets that the enthusiastic

student of these birds will have an opportunity of possessing,

providing he keeps touch with the dealers’ importations and

private advertisements, so it will be best to deal briefly with the

most popular.


The Budgerigar ( Alelopsittacus undulatus) is the most

popular of all the Parrakeets, and it well deserves its fame, for it

possesses just those qualities which the aviculturist most desires,

namely, beauty, vivacity, hardiness and prolificacy. The only

quality it does not possess, and one which the more experienced

aviculturist looks for, is rarity. When the first of these little

Parrakeets were brought to this country, more than half-a-century

ago, they naturally commanded a very high price ; now, however,

about six shillings will secure a good pair.


In one of the compartments of the aviary described, about

half-a-dozen pairs of Budgerigars could be kept. For food they



