VARIATIONS IN DIET. 331 



dog, as, for instance, when engaged in a produce stake, recourse 

 should never be had to such unnatural food. It is, however, very 

 desirable to change the diet continually, and the mode of cooking 

 it, and for this reason the following variations are given : 



1st. Simple boiled lean mutton, beef, or healthy horseflesh, 

 either of which will answer, but mutton agrees best with the 

 stomach, and a greater quantity of it will be borne without injury. 

 Whichever is used should be kept for at least a fortnight, and 

 the broth should be used to soak the bread. 



2nd. Either of the above chopped into small pieces, should 

 be put into a saucepan, and just covered with boiling water, after 

 which the whole should be just boiled up, carefully stirring it to 

 prevent burning. 



3rd. Either of the above should be put on a toasting fork, or in 

 a Dutch oven, and done before a quick fire till the outside is 

 brown, taking care that the inside is still what is called underdone ; 

 after this it should be cut in small pieces. 



4th. A sheep's head is to be split and put into a frying-pan 

 with a very little lard, so as to brown rapidly, with the aid of 

 some flour. The meat should then be cut off and the fat picked 

 out rejected. Dogs are very fond of this food, and it suits them 

 well as an occasional variety. 



5th. The bread which is used may be either that made without 

 barm, as described at page 289, or common bakers' bread (brown if 

 possible), or biscuits made specially of coarse wheat flour and oat- 

 meal. These should be mixed in the proportion of about three 

 parts wheat flour to one part of oatmeal, and the dough should be 



