Mis eel la neous. 199 



or a lump of sponge immersed in water inside the cage or 

 box. Cover the cage properly, but do not overdo it. Make 

 holes through the paper with your fingers opposite the 

 holes in the box, or wires in the cage, so that they may get 

 an abundance of pure air; tie it securely, and be very par- 

 ticular in writing the address fully and legibly, and do not 

 forget to write in large characters the words " Live birds 

 with care urgent." I have labels printed for this purpose 

 in block type an inch deep, and I generally paste two or 

 three of them on different parts of the cage, where they 

 can be best seen. Before sending them away, acquaint the 

 purchaser with the train that they will be sent by, and send 

 them to the railway station by some person who will wait to 

 see them sent off. If you commit any act, by negligence or 

 otherwise, which may lead to the death of any of the birds 

 you have sold, the purchaser can hold you responsible on the 

 ground of contributory negligence. 



GERMAN PASTE. This can be made by bruising in a 

 mortar, or with a paste-pin, half a pound or a pound of 

 genuine sowing rape-seed ; blow away the husks, and add a 

 piece of wholesome white bread, about two days old; roll 

 these well together, reduce the mass to a powder, and keep 

 it in a tin canister or glass bottle with a broad neck (a 

 pickle bottle) and tightly corked to keep out the air, as the 

 rape-seed is liable to turn sour ; a little of this, mixed with a 

 hard-boiled egg and a slight sprinkling of cayenne pepper, 

 will be found capital food either for young or old birds. It 

 should be made fresh every twelve or fourteen days. It may 

 be moistened with water for the use of young or delicate 

 birds if required. 



SAFFRON CAKE. Take of fine flour lb., sugar 3oz., butter 

 2oz. f and the yolks of two fresh-laid eggs ; get a pennyworth 

 of meadow saffron and pour a teacupful of boiling water over 

 it; beat the eggs and the butter together in a basin, next 

 add the sugar and flour, and form the whole into a mass 

 with the solution, after it has been strained through a piece 

 of muslin, and lastly bake. When cold it is ready for use. 



