84 PRACTICAL PHEASANT REARING. 



become a homogeneous whole. And now recipe the 

 first: 



To COOK RICE FOR PHEASANTS. 



Put as much table rice, without husks, as you are 

 likely to require for the day, into cold water, in a per- 

 forated tin or strainer, which fits inside an iron pot, 

 having a handle at each end, bending inwards, to lift 

 the strainer out by. This is what we use, and it can 

 generally be procured from the nearest tinman. If 

 unattainable, a common zinc bucket, also perforated, 

 which can be stood upright in a boiler in sufficient 

 water to surround well the rice, but not enough to 

 allow the pail to float, will be found equally efficacious. 

 Let it simmer, and let the rice cook until it will cut 

 off like a pudding, and until the water will just leave 

 the rice before becoming thick. Then lift out the 

 inside tin, strainer, bucket, or whatever article you 

 select to use, and stand it on the edge of the copper, 

 or fire outside ; it requires no further attention, and r 

 hot or cold, will be ready and waiting for you when 

 you wish to use it. Remembering always that such 

 is the curious nature of rice, and the way it affects 

 the utensils used for the cooking thereof, that, should 

 you by accident once allow a batch of rice to burn in 

 any pot, nothing will stop the next or any subsequent 

 cookings of rice that you attempt to carry out through 

 the medium of the same galleon from sharing the fate 

 of its predecessor, and coming out useless. 



