222 BIRDS 



produce, and no attempt seems to have been made to popu- 

 larize them, in any breed, on this side. 



While on the subject of color, we may consider the ques- 

 tion of color feeding. This operation is performed during 

 the molt, the new plumage of the bird coming in a bright 

 orange color of a most attractive shade. The method was 

 discovered about 1870, and the first color-fed birds ex- 

 hibited created a great sensation among breeders. The 

 secret was carefully guarded for a few years, but finally 

 was given out. When it was found that the birds which 

 had been sweeping the boards at the classic shows owed 

 their success to the humble red pepper, joy and chagrin must 

 have struggled for supremacy. At first cayenne pepper was 

 used, but later experiments showed the sweet red peppers to 

 be equally efficient and less trying for the birds. These are 

 dried and ground and mixed with egg food in the propor- 

 tion of one part pepper to two of food. Some breeders add 

 a small quantity of sweet oil and sugar to the food. 

 Whether or not these ingredients are to be used is a mat- 

 ter of personal choice and experience. A few weeks before 

 the birds commence molting the use of the food is begun, 

 and it is continued until all of the feathers have been re- 

 newed. About a teaspoonful per day is enough for a bird, 

 which of course should have the regular seed in addition. 

 If the color food is not taken readily, the seed may be 

 withheld for a time. Few birds ultimately refuse the food, 

 and most will eat it greedily. When the molt has been com- 

 pleted the food may gradually be discontinued. Contrary 

 to the belief of many, it is not the stimulating character of 

 the pepper that causes the color, but its chemical constituents. 

 Just what the action is we do not know, but the final result 

 is indisputable. 



Of the English Canaries, one of the oldest and most popu- 

 lar is the Norwich. It is a large, full-bodied bird, with 



