218 REARING. 



hour's boil, while others are content with ten or fifteen minutes, 

 but for most purposes from a quarter to half an hour is the proper 

 time, remembering that this is to be reckoned from the moment 

 that the water boils. 



The animal food used should be carefully selected to avoid in- 

 fectious diseases, and the flesh of those creatures which have been 

 loaded with drugs should also be avoided. Horseflesh, if death 

 has been caused by accident, is as good as anything, and in many 

 cases of rapid disease the flesh is little the worse, but though in 

 foxhound kennels there is little choice, yet for greyhounds those 

 horses which have been much drugged for lingering diseases, and 

 those also which are much emaciated, are likelv to do more harm 

 than good. Slipped calves and lambs, as well as beef and mutton, 

 the result of death from natural causes, make an excellent change, 

 but are seldom better than bad horseflesh. Still, as variety is es- 

 sential to success in rearing, they should not be rejected. Flesh 

 may be kept for a long time, even in summer, by brushing it over 

 with a quicklime wash, or dusting it with the powder, and then 

 hanging it up in trees with thick foliage, carefully watching the 

 attacks of the flies, which will not blow in the lime. In this way 

 I have kept the shank ends of legs and shoulders good for six 

 weeks in the height of summer, and in winter for three months. 

 Whatever this kind of food is composed of, it should be boiled, 

 with the exception of paunches, which may be given raw, but 

 even they are better boiled, and I think an occasional meal of well- 

 kept horseflesh is rather a good change. The flesh with the bones 

 should be boiled for hours, till the meat is thoroughly done ; then 



