174 The Canary Book. 



the colour of the plumage of the birds, however deep and 

 intensely brilliant that may be, and each cage from floor to 

 ceiling must be covered with calico, or other material of a like 

 nature. The birds must not be put into total darkness when 

 they are first placed in the moulting house ; this must be done 

 gradually during the first fortnight. It is also necessary to 

 have the house heated with hot- water pipes a double layer of 

 pipes is best. My own experience can testify to the fact that 

 artificial heat and an equilibrium of temperament of, say, from 

 50deg. to 60deg., are of the greatest possible advantage to those 

 who wish to moult birds for the show bench, and more par- 

 ticularly when very deep colour or good, well-developed crests 

 are required. Those who have no such appliances stand at a 

 great disadvantage against those who use them. The more 

 rapidly a bird moults the better it will appear. 



Egg as a medium for the pepper food is not now considered 

 the best vehicle for administering it, and various preparations 

 of farinaceous foods are used instead. The great object is 

 to keep the birds plump and healthy during this trying ordeal, 

 as without these conditions the birds are not likely to make 

 successful competitors. Ground rice, arrowroot, fine oatmeal, 

 ground linseed, and powdered loaf sugar, with port wine and 

 sherry, are among the principal ingredients now used. 



The following formula is a favourite mixture; it has been 

 used by some of the most prominent exhibitors of the present 

 day with considerable success, and a high price was paid for the 

 recipe not many years ago : B. 2dr. of meadow saffron, boiled in 

 8oz. of water and strained ; 6oz. of port wine and 4oz. of Maras- 

 chino wine ; honey, 2oz. ; powdered loaf sugar, loz. Mix well. 

 Add a teaspoonful of this mixture to the egg and pepper food 

 three times a week. 



The latest introduction in cayenne is that which is now 

 known among bird fanciers as "cold pepper" or "tasteless 

 pepper," in place of the pungent sort. 



Cayenne pepper can be robbed of its pungent qualities by 

 triturating it with oil ; whether the so-called tasteless pepper is 

 procured by this method, or whether it is simply a compound 

 partaking largely of other ingredients containing the desired 





