SQUIRREL. 171 



damage it does to the buds and bark of young trees, especially 

 Dirch, sycamore, larch, and other conifers, is frequently very 

 Treat. Mr. Harting states that " in plantations of Scotch fir, 

 iarch, and occasionally spruce, they attack the trees in spring, 

 between April and June, when the sap is in full flow, biting off 

 the outer bark and consuming the inner. This stops the flow 

 Df sap, which then becomes dry and resinous, and the first 

 (ligh wind blows the top ofl*." Sometimes, indeed, the bark is 

 peeled off in rings completely round the stems or branches of 

 /oung trees, thus killing them at once. 



In addition to the various kinds of vegetable food already 

 mentioned, it has been ascertained that Squirrels will eat 

 bilberries, truffles, and other fungi ; truffles being searched out 

 by scent and dug out. Oak-galls seem to be rather a puzzle to 

 Squirrels, which have been observed opening one after another 

 of these growths, as if in search of a kernel, although it is just 

 possible that grubs may have been the object. Less generally 

 known is the fact, that these Rodents will devour both young 

 birds and eggs ; such nests as are situated in holes of trees 

 being, according to Mr. Harting, those most generally plun- 

 dered. One instance is on record where a Squirrel was seen 

 to kill and partially eat a fully-fledged Starling ; while in another 

 case one out of a flock of Sparrows was the victim. This 

 carnivorous habit, however, is only a depraved taste on the 

 part of certain individuals, as when a Kestrel visits the Phea- 

 sant-coops. 



As is well-known, if taken at a sufficiently early age, Squirrels 

 can be readily tamed and domesticated, when they form in- 

 teresting and amusing little pets. 



Formerly, according to Mr. Poland, the fur of the common 

 Squirrel was at one time largely employed in England for boas, 

 no less than two-and-three-quarter millions of skins having 

 been imported in the year 1839. Since that date, however, 



