HUNTING DIRECTORY. 275 



Hounds to Wolf. 



rousting, small pieces of bread are put into one or more 

 tubs, into which are thrown the quarters of the wolf, cut 

 into pieces, as soon as they come out of the oven. Upon 

 this is then poured a large pot full of boiling water, 

 into which, while heating, have been put three or four 

 pounds of grease ; and the whole is well stirred and 

 mixed. When the whole is soaked, empty it out of the 

 tubs upon a piece of sacking made for the purpose, and 

 stir it again, that the mixture, which is still warm, may 

 be in a state fit to be eaten by the dogs. When every 

 thing is ready for the blooding of the pack, the whij)per- 

 in receives the switches from the hands of the first valet. 

 He presents two to the commander of the company, who 

 gives one to the master to whom he belongs. The 

 switches being distributed, the kennel is opened, and 

 the huntsmen sound the tune customary on other occa- 

 sions of this kind. At the same time, the skin and head 

 of the wolf are held before the dogs, that they may be- 

 come accustomed to that animal. After eating the mash, 

 the roasted body of the wolf, to which the head has been 

 affixed, is presented to them, at the distance of thirty 

 paces. The best way of making them eat it, is to shew 

 it them at the point of a fork, and to animate them with 

 words, and the sound of the horn, and they will not fail 

 to fall upon it with eagerness. 



The foregoing is the French manner of preparing the 

 animal for winter — the method employed in summer is 

 somewhat different : — The quarters are roasted and cut 

 in pieces, as before ; but, instead of water boiled with 

 grease, two or three pails full of milk, into which have 

 been put a quantity of very small pieces of bread, or rye 



