CONCERNING KENNELS 183 



nary cost of kennels, they undoubtedly pay their way. 

 The scent from the digester, which is not a pleasant 

 one, can be carried off by a pipe so contrived as to 

 lead into an adjacent drain. The flesh, when boiled, 

 is taken out and set to cool ; the broth is then divided 

 between the boilers, which are filled up with water 

 till nearly half full. Into this is poured the meal, 

 which may be oatmeal, or Indian meal, or a mixture. 

 Old, weU-matured oatmeal is undoubtedly the best 

 and most strengthening food ; it is also the dearest. 

 With the oatmeal may be mingled a small quantity 

 of wheat flour. As to the period of boiling, Indian 

 meal takes much the longest and requires two hours ; 

 oatmeal an hour ; wheaten flour, if it is used, about 

 half an hour. So soon as the stirabout is cooked 

 it should be ladled out into the coolers. After a little 

 cooling it is stiff enough to cut with a spade. For 

 the invalids, or light feeders, it may be suitably 

 reduced with broth ; but for strong hounds in hard 

 condition it can be eaten of a pretty solid consistency. 

 Before the feeding-hour the meat is cut up small, 

 and with the stirabout placed in the feeding-troughs, 

 well mingled together. It is the huntsman's duty, 

 if there is a professional huntsman attached to the 

 pack, to superintend the feeding operations. His 

 hounds will be in such good order that, when he throws 

 open the door of their kennel court, they pause until 

 the names of those first wanted are called for. As 

 many hounds as can comfortably feed at a trough are 

 thus drawn. To any one not accustomed to the 

 wonderful discipline of a well-managed pack of hounds, 

 it is extremely interesting to note with what order 

 and decorum these big and ofttimes fierce creatures 

 await the summons to their meals. The more delicate 

 feeders are attended to first, or fed apart, perhaps, 



