Kennels. \*]\ 



prevent crawling underneath. This style bench 

 can be taken out, scrubbed, dried, and ventilated, 

 a most important consideration. 



The cook room should have a small, upright, 

 single flue, four-horse-power boiler for generat- 

 ing steam, connected to a steam jacketed kettle 

 holding sixty gallons. This is a far better way 

 of cooking food than the direct-fire furnaces and 

 kettle, the food can not be scorched, and can be 

 more thoroughly, evenly, and quickly cooked. 



Many think that any kind of food is good 

 enough for a hound; such men should never be 

 blessed with the ownership of a hound. Nothing 

 is too good for a hound, either in food, quarters, 

 or treatment. A change of food is the founda- 

 tion of health in hounds, and the sooner this fact 

 is recognized by all successful managers of 

 hounds, the better. 



I have owned a pack of hounds for a quarter 

 of a centur}^ and have yet to feed them the car- 

 cass of any animal. In winter they are fed one- 

 third cornmeal (unbolted), one-third hog crack- 

 lings, and one-third wheat bran. These are first 

 thoroughly boiled in a steam kettle, then baked 

 hard and brown in a regular brick oven. In sum- 

 mer the cornmeal is too heating, and has a tend- 

 ency to cause mange, blotch, and eczema, and 

 oatmeal is substituted for the cornmeal, with a 

 few tablesixx)nfuls of hyposulphite of soda added 

 for every fifteen couples. The food is baked as 



