° - . 7 ae es a a 2 °o 
Sore PHEASANT FARMING oAdnie 
° o 
of the fly prefer fresh to decaying meat. Professor McGillivray, 
of Queen’s University, Toronto, who has successfully raised 
English Ring-neck pheasants, says: 
“Our investigation and study of entomology prove to 
us that maggots, separated from their usual surround- 
ings, are just as clean and odorless as young chickens. 
Flies do not lay their eggs on tainted meat when fresh 
meat can be found, and maggots are clean feeders 
from choice and thrive best on fresh meat.’’ 
If the following method is employed, there will be little or no 
odor. Secure a quantity of green bone and meat trimmings coarsely 
ground together. Take a tin pan with straight sides at least three 
inches deep and cover bottom with shorts, bran or fine 
ag dirt, preferably bran, as the shorts have a tendency to 
ait. pack. On this place the bone and meat mixture and 
leave where the flies may have aecess to it. In 
warm weather the fly eggs will hatch in about two days’ time and 
the bone mixture will be partially dried up. The larvae are adverse 
to strong light and will be found to have gone to the bran. They 
must now have something to feed upon. Remove the bone mixture 
and place thin slices of fresh liver on the bran. ‘Turn the bone mix- 
ture back on top of the slices of liver. In a few hours the larvae 
will all leave the bone mixture and be under and feeding upon the 
hver. After this the bone mixture should be thrown away. 
In a day’s time the liver will be eaten to shreds and must be re- 
placed with a fresh supply of thinly sliced liver of fresh meat, and 
so on each day until the larvae are practically full grown. This will 
take nearly a week’s time and they may then be fed to the young 
pheasants. The larvae must be fed on liver or meat as long as they 
are on hand. As soon as they are matured they will descend into 
the bran or dirt and change into the pupa state. In feeding the 
liver or meat, feed only enough to be consumed in twenty-four 
hours’ time. “The assimilating power of the larvae is so great 
that it can change every particle of meat or liver (except fibre) to 
larvae, consequently there can be no smell.” ‘The object in cutting 
the liver or meat thin is that it may all be consumed before having 
time to become tainted. Keep an extra supply of liver in a cool 
place, and a little charcoal, such as is used to feed chickens, 
sprinkled over and under it will tend to keep it fresh. 
In order to keep a supply of larvae, it will be necessary to put 
out new pans of bone every few days, depending on quantity, the 
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