THE CINNAMON 227 



I lb. of tasteless pepper. 



1 lb. of turmeric. 



2 ozs. of red sandalwood (powdered). 

 J lb. madder 



1 lb. of moist sugar. 



These ingredients should be well pounded and mixed 

 in a mortar, then placed in a tin and kept covered. To 

 each egg and its accompanying quantity of biscuit should 

 be added one tea-spoonful of the above mixture. In the 

 place of the usual drinking water, the following mixture 

 should be given : Water and solution of saffron in equal 

 proportions. To make the saffron solution take ^ oz. 

 of best saffron, 10 or 12 chillies, and I lb. of sugar ; pour 

 over it ^ pint of boiling water, cover down, let it stand 

 till cold ; then strain off into a bottle, and keep tightly 

 corked. During the moulting season I use drinking 

 vessels about the size of a thimble. The birds should be 

 allowed a plentiful supply of the flowers of carnation 

 cloves, Enghsh marigolds, and dark-red nasturtiums. 

 This treatment, to be effectual, should begin immediately 

 the old birds have finished breeding and with young birds a 

 a fancier must use his discretion. The early birds may 

 be put upon it when about eight weeks old, and the 

 later broods at about six weeks. The carnations, nas- 

 turtiums and marigolds should be given directly the young 

 birds are put into the flight cages. 



What a Modern Cinnamon should be. 



A first-class modern Cinnamon should differ in no 

 respect from a Norwich Plainhead canary, excepting 

 the shade and hue of colour. The first and chief con- 

 sideration is purity, depth, and tone of the Cinnamon 

 colouring, which should be clear, bright, and free from 

 any green tinge or smutty or smoky line, and it should run 

 as level as possible over the entire body of the bird ; 

 black stripes on the back, and light tinges on the throat, 

 thigh coverings and vent are all detractions. Purity 

 and refinement of colour, with the silvery grey luminosity 

 which pervades a good buff, are points of high merit. 



In type the best Cinnamons have always followed 



