9 iS] 
o}eKo PHEASANT FARMING Wa 
°o ° 
ternating with the meat diet. The meat may be discontinued aiter 
two months, except that it is not a bad plan to give them a little of 
it once or twice a week for another month. From this time on, 
they may be fed the same as chickens, except that their nature de- 
mands more insects, and if these are not supplied naturally, they 
will do better if given a feed of the chopped meat and shorts every 
week or ten days until they are grown. 
For the purpose of furnishing a cheap supply of fresh meat to 
be fed to the young birds direct, and for material for the propaga- 
tion of fly larvae, New Zealand hares may be used. ‘They are some- 
what larger than the common Belgian hare, not so quarrelsome 
when many are yarded together, and are easier to breed to a unt- 
form color. They are very prolific and can be propagated during 
the fall and winter months, at which time good use may be made of 
the same brood coops in which pheasants were reared during the 
summer. 
Several pounds of fresh meat may be obtained from one animal, 
run through a small meat grinder and fed direct to the young 
pheasants, taking the place of other chopped meat. ‘The remainder 
of the carcass, excepting the skin, which has a commercial value, is 
consigned to the “bug house” for the flies to work upon. By propa- 
gating hares for this purpose, one not only has a supply of fresh 
meat when he wants it, and in just the quantity desired, but he is 
sure of its being fresh. 
Nothing is more fatal to young pheasants than putrid meat and 
meat that has been treated with a preservative, such as sodium sul- 
phite. These preservatives appear under various trade names on 
the market. These trade names also cause the purchaser 
a to think that he is getting something different than he 
e : = 
Meat had before. Some of the samples are colored with a coal 
tar dye. These preservatives are often used in making 
hamburg steak. This can be readily detected by noticing the color 
of the meat as the butcher breaks it from the pile on the counter. 
Meat preserved with it shows a bright red color, but the portion not 
in contact with the air is much darker as a rule. After it has been 
in contact with the air for a few minutes, it will also assume the 
same bright color. Sodium sulphite is sold under such names as 
“Preezum,” “Preservaline” and “Freezine,” also sometimes as an 
“Anti Ferment.” 
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