Pheasants Rearing by Hand. 33 



makers are Messrs. Boulton and Paul, Norwich ; the retail 

 price, when several are taken, is 305. each, and they are 

 extremely cheap. 



To these coops the broods must be removed as soon as 

 they are the necessary twenty-four hours old, and they can 

 then be provided with food. For the first two months this 

 must consist of custard as the staple Hard boiled eggs 

 are generally used, but they are at the best of only 

 third or fourth-rate merit, and it is much to be desired that 

 their use may become less extensive. Custard, to be in 

 suitable form for young pheasants, must be made in the 

 following manner. Beat up thoroughly six eggs not stale 

 ones in a basin, then beat about half a pint of new milk 

 in a saucepan, and as soon as it boils pour in the beaten up 

 eggs slowly, stirring the whole over the fire till it thickens 

 up into a firm custard. This at first may be given alone 

 to the young chicks, but after three or four days oatmeal 

 must be boiled in the milk in small quantities, say, a table- 

 spoonful of meal to start with, increased to twice that 

 quantity by the end of the first week. Until they are three 

 weeks or a month old the food may be a mixture, consisting 

 of one-half custard, and the other of equal parts of two 

 or any of the following : Crushed wheat, boiled rice, barley- 

 meal, oatmeal, groats, millet, bread crumbs, dry dough, 

 a little chopped lettuce, spinach or onion out of the garden, 

 bruised hempseed, buckwheat, boiled potatoes or artichokes 

 chopped small, dari, a little rapeseed. All or any of these 

 multifarious foods may be given with benefit, or the rearer 

 may make up several foods embracing all the above, and give 

 them either at different times in the day or on alternate days. 



D 



