FEEDINCx OF DOGS. 169 



he conquers sing-ly. Yet still it is clear that his org-ans fit 

 him for receiving- nutriment from vegetable matter also, and 

 we see that he voluntarily seeks it. 



It is not, therefore, difficult to determine that a mixture of 

 both animal and veg-etable substances is the most proper g-e- 

 neral food for dogs ; but the proportions of each are best de- 

 termined by the exertions of the body. For, as animal food 

 affords most nutriment, so, when the bodily exertions are 

 great, as in sporting- dog-s, then flesh is the best food. On 

 the contrary, when bulk without much nutriment is required, 

 as in dog-s who are confined, then vegetable matter is best 

 adapted to their wants. This subject appears to be one of 

 very general interest ; for no questions have been more fre- 

 quently asked the author of these pages, than — What kind 

 of food is the best for dogs, and what quantity of it ? It is 

 difficult to prescribe generally a precise quantity — some dogs 

 require even naturally more than others ; and, for the same 

 reasons, it is not easy to give general directions with regard 

 to the quality and kind also. If, however, the rationale of 

 nutrition be attended to, and if the above reasoning on it be 

 correct, there will be no difficulty in deciding when one or 

 the other kind is proper, or when a mixture of animal and 

 vegetable matter is to be preferred. 



The inhabitants of cities and great towns often find it ex- 

 tremely inconvenient to obtain food for large dogs, particularly 

 when there are many to feed. The following plan is peculiarly 

 adapted for such situations ; and, by this means, a wholesome, 

 nutritious, and cheap food may be conveniently obtained. It 

 consists of the tripe or paunches of sheep, which, being 

 thoroughly cleaned, are to be boiled half an hour, or forty 

 minutes, in a moderate quantity of water. When taken from 

 the water, they should be hung up to cool, and the boiling 

 liquor they came out of should be poured on bread raspings ; 

 those of French bread are the best. The quantity of raspings 

 should be so regulated, that, when they are soaked and cold, 

 the mess may be of the consistence of an ordinary pudding 

 before boiling. The paunches being also cold, but not be- 



M 



