ARTIFICIAL FEEDING 263 



Food Mixture. The following receipt is suggested in 

 Hiesemann's book with the proportions in ounces, and is 

 intended to serve only as a guide, not to be slavishly fol- 

 lowed: wliite bread (dried and ground), 4I; ground meat- 

 scrap, 3; hemp, 6; crushed hemp, 3; maw, 3; poppy flour, 

 i§; white millet, 3; oats (ground), i§; dried elderberries, i^; 

 sunflower seeds, i|; ants' eggs, i|. About one and a half 

 times the amount of beef or mutton suet should be melted 

 and the food stirred in. This can be kept when hardened, 

 and heated again upon occasion. After several heatings 

 more fat should be put in to replace the considerable loss 

 by evaporation when heating. In applying, it is important 

 to have it boiling hot and to let it settle down among the 

 needles clear to the branches, to hold it well. Cakes of 

 this, called "food stone," were said to be on sale in Germany, 

 and they are also sold by dealers in this country listed 

 above. 



Food-stick. A modification of the above is the "food- 

 stick." The plan, as described, is to cut a branch about 

 2 inches thick and some 8 inches long, bore in it, on one 

 side, holes |-inch wide and of about that depth. Fill these 

 holes with the melted preparation, and nail the stick to the 

 tree, with the holes nearly downward to protect them from 

 ice. 



Food-house. The idea of this is simply that of the 

 feeding-tray or lunch-counter already mentioned, but pro- 

 tected from the weather by a roof. It has been tried often 

 in this country, and works well. The device consists of a 

 central post which supports the pinnacle of the quadrilateral 

 roof, and also holds the food-tray. Four other posts sup- 

 port the corners of the roof, which slopes down on each side 

 from the point in the centre. The tray is a platform, about 

 2 feet square, through the middle of which the post runs, 



