PREFACE. 



Gliinese {F. torquafAos), the Mongolian (P. moiu/iil.irii.s), tlie 

 Japanese (P. versicidor), a,nil tlie Prince of Wales's {F. priuri- 

 ■palif!) species; whilst the Reeves's pheasant (P. rrcri'sli), well 

 adapted both for sporting and culinary purposes, has been bred 

 in the forests of Scotland and elsewhere. In the same manner^ 

 our aviaries have been enriched by the addition of the Amhei'st 

 pheasaut {Tlinnmnlea (tmherKtiir:) and others, which, l)y their 

 exquisite beauty, eclipse oven the gorgeous coloi'ation and 

 elegant markings of the comparatively well-known Gold and 

 Silver pheasa,nts. 



To indicate and illustrate these vari(.)us species, t(.) give 

 as lar as is known their natural history, t(.i describe the 

 best methods (jf I'caring them in preserves and inclosed 

 pheasautries, to enter ivjto the numerous details respecting 

 then' food, management, ])rotcctiou, rearing, diseases, &c., are 

 the ubjects at which J have aiuied in the ]ireparation of this 

 woj'k. 



Jn the following chapters I Hrst trea.t of the natui'al 

 history of the pheasants generally — their food, halhts, 

 nesting, &c. Then follows the cousidei'ation of their 

 management in preserves, the details of the different 

 methods of feeding the birds, their ])riitection from their 

 numerous enemies, the formati<:>n uf coverts, &c. 'J'his is 

 succeeded by an account of their treatment in enclosed 

 pheasautries, the hatching of the eggs, the reariiiL'- and 

 feeding of the young birds, and the prevention and cure 

 of their diseases. 



A detailed description of all the different species ada]ited 

 for turning out, and of the various hybrids and crosses 

 between them, is then given ; and the work concludes 



