74 BIRDS 



harmful ingredients. Many bird-keepers bake their own 

 biscuit, but where large numbers of birds are kept this 

 involves an amount of labor which generally is prohibitive. 



To the base is added tgg, either preserved or freshly 

 boiled. Many authorities are opposed to the use of free 

 egg, feeling that its tendency to rapid decomposition and 

 production of harmful bacteria is too dangerous. A large 

 number of boiled eggs are used daily for the bird collections 

 in the New York Zoological Park, and no evil effects have 

 ever been noted. If strict cleanliness is observed, there is 

 little fear of trouble. However, preserved egg in tins is 

 to be obtained, or if biscuit is baked, egg can be included in 

 mixing. 



A good quality of dried ox-heart or crissel, well scalded, 

 may be added in the proportion of one part of meat to four 

 parts of meal. Dried ants' " eggs " and dried " flies," also 

 scalded, should be mixed in, the quantity depending on the 

 habits of the birds to be fed. Carrot, either grated raw or 

 boiled, and put through a food-chopper, furnishes a desirable 

 element. Cottage or pot cheese, made from sour milk, is 

 undoubtedly a valuable food for all birds that will eat it. It 

 is rich in proteids, and very helpful in the feeding of deli- 

 cate, insectivorous species. 



Small bits of scraped beef, free from fat, are relished by 

 many birds. Immersion for a few seconds in boiling water 

 will be found greatly to reduce the laxative effect. It should 

 never be given to small species, but larger birds will not 

 be harmed by occasional treats, and for some it is a neces- 

 sity. Raw meat is used too freely by many bird-keepers, 

 whose troubles may often be traced to this source. Various 

 dried fruits, preserved almonds, etc., are sometimes included 

 in soft foods, but, after all, the system just described will 

 meet the needs of most birds. 



Living insect food in some form is relished by many 



