292



Mr. Hubert D. Astley,



coverts were as red as red could be, which gave me every hope

that I had selected a male bird.


Then came the question as to his food. The parent birds

were feeding almost entirely on green grass seeds—principally of

the kind known as ‘Tinker-tailor,’—as well as dandelion, sow¬

thistle and lettuce. Generally, as far as I could see, the female

was assiduously and gallantly fed by the male directly she came

out of the nest-box, and then she passed the meal on to her

progeny. There was very nearly a slip between the cup and the

lip, for one day—that was before I took the young one under my

care—I heard within the nest-box a terrific row—not downstairs

but upstairs. Such a scuffling and a scolding. I looked in the

aviary for the old birds, neither of them were to be seen. Had

the father of the family suddenly turned into a murderer? for

someone was shouting murder within, without much doubt.

Someone was decidedly ruffled, and certainly / felt so ! Seizing

the ladder, and all but tumbling over in my anxious haste, I

unhooked the box, which hangs high up in a dark corner of the

roosting house, and removing the lid at the top, it was a case of

“When the pie was opened”—within were the two parent birds,

their four babies, and a Rosella ! ! After he had been extracted,

the verdict was “ Not guilty,” for I am convinced he had gone in

to assist in feeding the young, but like people who interfere in

other's households, however well-meaning, he had not been

welcomed. It was the only time I ever saw the male Red-capped

Parrakeet in the nest, though I cannot positively say he does not

assist in feeding his young.


But I was speaking of the food for the young bird that I

had taken from the nest. I had failed a fortnight previously to

rear a young Bourke Parrakeet on “Marie” biscuit soaked in

boiled milk, although I think this species is a difficult one to bring

up by hand, and so I thought I would try a food recommended

to me by Mr. O. Millsum, of Regent Street, Swindon, which

he manufactures himself, and which he has named “Banana

Crystals ” ; composed of banana and fresh eggs, cooked and pre¬

pared in an especial manner, and looking in the dry state like

powdered biscuit. This food can be boiled in milk and sweetened,

and this I did. I was afraid it might be too liquid, and cause the



