ON KENNEL MANAGEMENT 53 



the food is presented. These must always be very care- 

 fully cleaned, and the food is on no account to be left 

 in them long enough to get stale or sour. Whatever 

 portion of his meal the dog may leave uneaten ought 

 always to be removed and never given to him again. In 

 a large kennel there will always be found plenty of candi- 

 dates for it ; in a small one it must be disposed of and 

 fresh food supplied for the next meal. On no account 

 is the food ever to be given hot, or even warm. All 

 cooked food must be allowed to get quite cold before 

 being presented. 



The importance of a liberal supply of green vegetables 

 is, I think, too often overlooked, and its excellent effect 

 upon the blood generally under-estimated. It is only 

 necessary to observe the avidity with which a bob-tail 

 diets himself upon fresh green grass, whenever occasion 

 offers, to enforce this point. The dog's instinct in this, 

 as in other matters, is frequently sounder than all his 

 owner's theories. 



These green vegetables, such as cabbages, turnip-tops, 

 broccoli, Brussels sprouts, and spinach, are to be just 

 as carefully cooked and prepared as though intended for 

 human consumption. All food, in fact, should be of the 

 best quality obtainable if the best results are to be 

 attained, and any attempt at keeping down expenses by 

 supplying inferior qualities is only false economy in the 

 long run. 



From time to time bones may be given to the dogs 



