THE MANAGEMENT OF HOUNDS 



change. " Puddings " are made by boiling the 

 meal until it is cooked, and then turning it off 

 into large tins, which will hold five to ten quarts 

 each. Once a week in winter, and twice in sum- 

 mer (if the pudding is kept in a cold place) will 

 be often enough to cook, and will keep all sweet 

 and savory, while this material may be then taken as 

 wanted, and either mixed with broth and scraps 

 of well-cooked meat, or fed alone. The hearty 

 " doers " will get along well on but little broth or 

 meat food, but the shy, light, dainty feeders need 

 a lot of coaxing sometimes (yet are frequently the 

 best hounds in the pack), and generally must 

 have their handful or two of meat extra and other 

 little attentions. No two are alike, and the man 

 who feeds his hounds like swine will find they 

 work like pigs. The dainty ones must never see 

 a full trough, either ; just a little, and, if that is 

 eaten, a little more, and so on, winding up, as 

 necessities direct, with a few bits of meat, and 

 then " calling over " the next hound, before turn- 

 ing the dainty feeder into the yard, when Mr. 

 Fastidious will generally pick a bit more just to 

 spite the newcomer. On these trifles and this 

 " infinite capacity for taking pains " depends suc- 

 cess in all undertakings in Ufe, and he who pooh- 



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