FOXHOUND AND HxlRRIER KENNELS, ETC. 237 



that old oatmeal is tlie recognised food of hounds, though Indian 

 meal is an excellent substitute. After boiling the flesh till the 

 meat leaves the bones readily, take all out with a pitchfork, and 

 put it to cool, skin all the fat off the broth, and fill up with water 

 to the proper qviantity ; next mix the meal carefully with cold 

 water, and then pour this into the hot broth, keeping it con- 

 stantly stirred till it thickens ; after which it should be boiled vevy 

 gently till it has been on the fire for half an hour, continuing the 

 stirring to prevent its burning. Lastl3% draw the fire and ladle 

 out the stuff into the coolers, where it remains till it has set, when 

 it acquires the name with the solidity of "puddings." There 

 should always be two qualities made, one better than the other for 

 the more delicate hounds, which must be apportioned by the hunts- 

 man properly among them. This may be reduced with cold broth, 

 when wanted, to any degree of thinness ; and the meat, being cut 

 or torn up, is mixed with it. 



In feeding the hounds, the huntsman, ha^^ng . the troughs 

 supplied with the different qualities of food, orders the door to be 

 thrown open which communicates with the lodging-room ; then, 

 having the hounds under proper control, they all wait till each is 

 called by name, the huntsman pronouncing each name in a 

 decided tone, and generally summoning two or three couple at a 

 time, one after the other. When these have had what he con- 

 siders sufiicient, they are dismissed and others called in their turn ; 

 the gross feeders being kept to the last, when the best and most 

 nourishing part has been eaten. By thus accustoming hounds in 

 kennel to wait their proper turn, and to come when called, a 



