FEEDING OF DOGS. 71 



not only increases the animal ardour, but it will go the farthest of 

 any in point of economy, by nourishing most. When it is at all 

 putrid, dressing considerably restores it ; although we have not 

 observed any ill effects follow its being eaten in a putrid state. 



Carrots^ parsneps^ cabbages, and, indeed, all vegetable matter, 

 will feed dogs sufficiently well for the purposes of existence ; and 

 if either milk or good pot-liquor be added, they will form a nutri- 

 tious diet. It is, however, prudent here to introduce one very 

 necessary caution, which is, — that the broth or liquor in which 

 salted meat has been boiled should never be used for this purpose. 

 Most dogs who have been confined on ship-board during a long 

 voyage contract an obstinate species of mange, wholly owing to 

 their being fed on salt pot-liquor. This is not sufficiently attended 

 to among sportsmen ; and their servants are very apt to give the 

 liquor in which salt pork and bacon have been boiled, with other 

 brine, to the great injury of the animals. Greaves, or the refuse 

 of the matter from which tallow has been pressed, is with many 

 persons a favourite food, because it is a convenient one ; and, when 

 mixed with a sufficient quantity of vegetable matter, it makes a 

 hearty meal for large dogs, or such as live without doors, and are 

 subjected to much exercise. I should, however, never make use 

 of greaves myself, when any of the before-mentioned articles could 

 be procured. The inhabitants of cities and great towns often find 

 it extremely inconvenient to find 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, nu- 

 tritious, 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 being the best. 



The quantity of raspings should be so regulated, that, when 

 soaked and cold, the mess may be of the consistence of an ordinary 

 pudding before boiling. The paunches being also cold, but not 



