exclusively upon flesh, and accordingly meat in one form or another 

 forms the principal ingredient _ of nearly every dietary. The 

 chief variety employed is horse-flesh, most of which is imported 

 from Montreal or Toronto; coming, as it does, from old and 

 exhausted animals, it is conspicuously devoid of fat. Other food 

 raatci"ials, entering into the dietary of one ranch or another, are 

 listed below; 



Meat: (besides horse-flesh), beef, mutton, veal, pork, rabbit 

 anil chicken. Fish : smelts, salted fish (with the salt removed by 

 washing in water). Offal: liver, tripe, the entire viscera of small 

 animals. Cracklings. Eggs. Milk: whole or separated, raw or 

 pasteurized, condensed or evaporated. Home-baked bread or 

 biscuit. Flour: graham flour, whole wheat, cornmeal. Porridge: 



, oatmeal, barley, rye, wheat, bran. Shredded wheat. Rice. 

 Fox biscuits of various makes, especially "cod-liver-oil" biscuits. 



. Apples. 



It is difificult from a mere list of the sort given to form any 

 j^udgment of the general adequacy of the diets consumed . Probably 

 they satisfy in general the first two requirements that have been 

 laid down; there is considerable reason to doubt whether they 

 fully meet the third and the fourth. It is to be remarked that the 

 majority of the articles named are drawn from two sources, namely 

 meat and the cereal grains. A diet absolutely restricted to these 

 would be decidedly deficient in certain mineral ingredients, for 

 instance calcium (lime), and would moreover fail to provide a 

 proper supply of the indispensable "vitamines". The deficiencies 

 would be all the greater if the meat, like that chiefly fed to foxes, 

 were practically free from fat. They might be corrected in part 

 or in whole by the addition of fats, offal, green vegetables, eggs, 

 or milk. Fats and fatty portions of meat ought to appear in 

 the diet of foxes much more liberally than they do, not so much 

 as vehicles for the fat soluble vitamine, in which the body fat of 

 animals is not particularly rich, but in the general interest of a 

 well balanced ration. Offal, such as liver and tripe, is a good 

 source of the fat-soluble vitamine, and might with advantage be 

 much more generally utflized than it is. Greens would supply 

 not only vitamines but also calcium, though it is doubtful whether 

 they could be fed to foxes in sufficient quantity to afford any 

 important supply of the latter. In existing practice they are not 



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