vii. PHEASANT REARING (PART VI) 115 



THE SECOND AND THIRD WEEK 



At three feeds give custard (or as a substitute hard- 

 boiled egg) with scalded * Indian and barley meal in 

 equal measure, with a half measure only of common 

 oatmeal mixed with it, as well as some finely chopped 

 lettuce or onion ; at the fourth feed give uncrushed 

 canary seed by itself. 



The birds delight in canary seed ; it is excellent 

 for them in every way, as it contains most of the in- 

 gredients favourable to their growth, but' it is too 

 costly to use save in small quantities. This seed is 

 well adapted for the morning feed, as it does not soak 

 on damp soil, but is always fresh and sweet, and the 

 sooner we can teach the chicks to eat hard food the 

 better. 



Though often recommended to me, I do not find 

 young pheasants thrive on millet or hempseed nearly 

 so well as on canary seed. 



On three days a week add boiled rabbit to the 

 custard and meal at each feed, cut the flesh into fine 

 mincemeat with the chopper (fig. 21) and mix this, a 

 sprinkling only, with the food. It is much better to 



* Never boil meal or you will boil all the goodness out of it, and 

 besides reduce it to pulp. To scald meal, place it in a tin suitable 

 to contain the amount required, and then pour boiling water on it, a 

 little at a time, mixing the meal and water well together, first with 

 a flat stick, and then with the hands. It should not be soppy after 

 being scalded ; if it is, there is too much water ; it should be merely 

 damp all through, so that when taken up between the hands and 

 pressed into the form of & ball, it is ready to fall into particles when 

 touched. 



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