98 DOGS : THEIR MANAGEMENT. 



The leg does not answer so well, liowever excellent it 

 may be for soup. The rump steak is good for the pur- 

 pose, but no better than other and cheaper parts ; though 

 I often use it when nothing else can be obtained so- well 

 suited for this beverage. Let the flesh be carefully sepa- 

 rated from every portion of skin or fat, and chopped as 

 fine as for sausage meat — the smaller the better — it can- 

 not be too minutely minced. Without washing it, put the 

 flesh into a clean saucepan, with a pint of water, and so 

 place it upon the fire that it will be half an hour at least 

 before it boils. When it boils, allow it to remain in that 

 state for ten minutes, and then remove it, pouring off the 

 liquor, which should be set aside to cool. When cold, 

 any fat upon the surface should be removed, and, no salt 

 or seasoning of any kind being added, the beef-tea is fit 

 for use. 



To the meat, which has been drained of moisture, the 

 skin and fat may now be added and a pint and a half of 

 water, which should be allowed to boil till it is reduced 

 to a pint. This being set aside and afterwards cleared 

 of fat, will be of some service if used instead of water 

 when the next potion is required ; and there is no limit- 

 ation in the quantity which may be needed. 



Besides beef-tea, wheaten flour, oatmeal, arrow-root, 

 starch, biscuit powdered, and ground rice are also to be 

 employed. These are to be mixed with water, or more 

 often with beef-tea, and boiled ; but for sick animals the 

 compound should not be made too thick. The ordhiary 

 consistence of gruel will be about the proper substance. 



