266 REARING. 
an hour’s boil, while others are content with ten or fifteen minutes ; 
but for most purposes from a quarter to half an hour is the proper 
time, remembering that this is to be reckoned from the moment 
that the water boils. 
The animal food used should be carefully selected to avoid in- 
fectious diseases, and the flesh of those creatures which have been 
loaded with drugs should also be avoided. MHorseflesh, if death has 
been caused by accident, is as good as anything, and in many cases 
of rapid disease the flesh is little the worse; but though in fox- 
hound kennels there is little choice, yet for greyhounds those horses 
which have been much drugged for lingering diseases, and those 
also which are much emaciated, are likely to do more harm than 
good. Slipped calves and lambs, as well as beef and mutton, the 
result of death from natural causes, make an excellent change, but 
are seldom better than bad horseflesh. Still, as variety is essentia 
to success in rearing, they should not be rejected. Flesh may be 
kept for a long time, even in summer, by brushing it over with a 
quicklime wash, or dusting it with the powder, and then hanging 
it up in trees with thick foliage, carefully watching the attacks of 
the flies, which will not blow in the lime. In this way I have kept 
the shank ends of legs and shoulders good for six weeks in the 
height of summer, and in winter for three months. Whatever this 
kind of food is composed of, it should be boiled, with the exception 
of paunches, which may be given raw; but even they are better 
boiled, and I think an occasional meal of well-kept horseflesh 
is rather a good change. The flesh with the bones should be 
boiled for hours, till the meat is thoroughly done; then take it 
out and let it hang till cold, cut or strip it from the bones 
and mix with the puddings or stirabout according to the quantity 
required. The broth should always be used, as there are im- 
portant elements of nutrition dissolved in it which are absent in 
the boiled flesh. It is, therefore, necessary to. make the puddings 
or stirabout with it or to soak in it the biscuit, when this is 
the food selected. The bones should be given for the dogs to 
gnaw, together with any others from the house which can be 
obtained, but taking care to remove all fragments small enough 
for them to swallow whole. Bones should be given on grass or 
clean flags, 
