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Y 12 INTRODUCTION. 



this subject : — " An almost unfailing mode of accustoming birds 

 to their food, which is known to be extremely difficult in many, 

 is thus : Let the bird be placed in a cage in the room where it 

 is purposed to be kept ; give it freely appropriate food and 

 drink in open vessels ; leave it thus undisturbed for several 

 hours ; then catch it and dip it in fresh water, and again place 

 it in its former cage. It will now sit for some moments 

 thoroughly exhausted, but will soon recover and begin preen- 

 ing itself, and in the course of a few minutes become extremely 

 animated, and then it will certainly eat the food put before it. 

 Doubtless the same cause produces an appetite in birds after 

 bathing as in man." 



In order to give some general rules for the best food of cage 

 or house birds, I have divided them, after Dr. Bechstein, into 

 four following classes : — 



The first comprehends those birds which live only on seeds, 

 such as Canaries, goldfinches, Siskins, &c. 



The second are those which feed both on seeds and insects, 

 such as quails, larks, cat birds, and mocking birds ; some of 

 these also eat the buds and berries of trees. 



The third are those which seek only berries and insects, 

 such as nightingales, redbreasts, thrushes, and the like. 



The fourth are those which eat insects only, such as wag- 

 tails, woodpeckers, cuckoos, &c. 



The birds in the last-named class are the most difficult to 

 preserve ; but most of them, having nothing particular in their 

 song, offer but little compensation for the trouble and care 

 which they require. 



Recipe for a General Food. — In proportion to the number of 

 birds, white bread enough must be baked to last for three 

 months. When it is well baked and stale, it must be put again 

 into the oven, and left there until cold. It is then fit to be 

 pounded in a mortar, and will keep several months without 

 becoming bad. Every day a teaspoonful for each bird is taken 

 of this meal, on which is poured three times as much cold, or 

 lukewarm, (but not boiling,) milk. If the meal be good, a- firm 

 paste will be formed, which must be chopped very small on a 



