FUR FACTS 1*3 



carrots, and fresh fruits. The selection of meats is largely a matter 

 of circumstances. At irregular and uncertain intervals one may ob- 

 tain injured or worn-out but otherwise healthy horses, or old sheep 

 that can not be fattened for mutton, and these, when slaughtered, 

 make good and cheap meat. Woodchucks and rabbits, freshly killed, 

 are always welcome in a fox yard. When cheap meats fail, beef and 

 poultry are used. 



Fortunately, foxes do not need meat every day. Some keepers 

 feed it but two or three times a week. Young foxes are not allowed 

 meat until they are four months old, as it is likely to cause rickets. 

 Meat intended for a brood matron may be fastened to the top of a 

 table out of the reach of her cubs. 



Milk, with some sort of bread or cooked mush, is the standard food 

 for old and young. Foxes, which are fed twice a day, usually have 

 meat in the morning and bread or mush and milk at night. In sum- 

 mer the proportion of meat is less than in winter. When smelts or 

 trout can be had they are frequently substituted, but fish is not con- 

 sidered good for foxes in warm weather. Coarser fishes are some- 

 times used, but are not very much in favor. It is not deemed well to 



feed milk and fish on the same day. 

 Milk and eggs are often given to fe- 

 males about the time cubs are ex- 

 pected, to strengthen them, relax 

 their bowels, and allay fever. Fish, 

 liver, and tripe are other laxative 

 foods which may be used instead of 

 milk and eggs. A diet of eggs, milk, 

 mush, and wheat bread without 

 leaven or salt is excellent. 



The preparation of food for foxes 

 deserves careful attention. All 

 dishes should be kept clean. Meat 

 that is diseased, tainted, or infected 

 with parasites must be boiled. It is 



better to skin rabbits, as their hair readily felts and sometimes forms 

 in balls in the stomachs of animals which feed on them. Their heads 

 and entrails also should be removed, as these parts are frequently 

 infested with parasites. Smelts and small trout may be fed whole, 

 but larger fish should be dressed and the backbones removed. 

 Chilled meat should be warmed before being offered to cubs or nurs- 

 ing females. Oatmeal or cornmeal mush should be thoroughly 



