570 THE NEW 
Boulton and Paul, of Norwich, supply ad- 
mirably designed hound kennels. Their 
wood hunting establishment (No. 760) 
comes very near to sanitary perfection. 
Its approximate cost is £800, but the 
kennels on some sporting estates cost as 
many thousands—those at Goodwood are 
said to have cost £18,000. A more modest 
erection, of which the plan on the previous 
page is an example, can be had complete 
for about £170. ‘This may be taken as a 
suggestion for either a smaller or larger 
building. In a larger establishment, and 
where there is a plentiful water supply, it 
is well to have a sunken hound-bath in the 
corner of one of the yards, and, of course, 
separate runs for dogs and bitches. 
Whether the yard be encompassed with 
iron rails or with wire netting, it is well to 
have the lower part so partitioned at the 
sides that the dogs in neighbouring runs 
cannot see each other and quarrel; and 
this lower partition ought to have no shelf 
or ridge within reach of the dogs’ fore-feet, 
as the continual climbing to look out is a 
practice which has a tendency to distort 
the elbows. But at the front the rails 
should be open to the ground, and so close 
together that the dog is not tempted to 
push his nose through and rasp his muzzle. 
Opinions differ as to the best material 
for the flooring of kennels and the paving 
of runs. Asvhalte is suitable for either in 
mild weather, but in summer it becomes 
uncomfortably hot for the feet, unless it is 
partly composed of cork. Concrete has its 
advantages if the surface can be kept dry. 
Flagstones are cold for winter, as also are 
tiles and bricks. For terriers, who enjoy 
burrowing, earth is the best ground for the 
run, and it can be kept free from dirt and 
buried bones by a rake over in the morning, 
while tufts of grass left round the margins 
supply the dogs’ natural medicine. The 
movable sleeping bench must, of course, 
be of wood, raised a few inches above the 
floor, with a ledge to keep in the straw or 
other bedding. Wooden floors are open 
to the objection that they absorb the urine; 
but dogs should be taught not to foul their 
nest, and in any case a frequent disinfecting 
with a solution of Pearson’s or Jeyes’ fluid 
should obviate impurity, while fleas, which 
take refuge in the dust between the planks 
BOOK OF THE DOG. 
may be dismissed or kept away with a 
sprinkling of paraffin. Whatever the floor- 
ing, scrupulous cleanliness in the kennel is 
a prime necessity, and the inner walls 
should be frequently limewashed. It is 
important, too, that no scraps of rejected 
food or bones should be left lying about 
to become putrid or to tempt the visits of 
rats, which bring fleas. If the dogs do not 
finish their food when it is served to them, 
it should be removed until hunger gives 
appetite for the next meal. 
Many breeders of the large and thick- 
coated varieties, such as St. Bernards, 
Newfoundlands, Old English Sheepdogs, 
and rough-haired Collies, give their dogs 
nothing to lie upon but clean bare boards. 
The coat is itself a sufficient cushion, but 
in winter weather straw gives added 
warmth, and for short-haired dogs some- 
thing soft, if it is only a piece of carpet or 
a sack, is needed as a bed to protect the 
hocks from abrasion. 
With regard to feeding, this requires to 
be studied in relation to the particular 
breed. One good meal a day, served by 
preference in the evening, is sufficient for 
the adult if a dry dog-cake or a handful of 
rodnim be given for breakfast, and perhaps 
a large bone to gnaw at. Clean cold water 
must always be at hand in all weathers, 
and a drink of milk coloured with tea is 
nourishing. Goat’s milk is particularly 
suitable for the dog: many owners keep 
goats on their premises to give a constant 
supply. It is a mistake to suppose, as 
many persons do, that meat diet provokes 
eczema and other skin troubles; the con- 
trary is the case. The dog is by nature a 
carnivorous animal, and wholesome flesh, 
either cooked or raw, should be his Sank 
food. Horseflesh, which is frequently used 
in large establishments, is not so fully to 
be relied upon as ordinary butcher meat. 
The horse is never specially bred for yield- 
ing food, and unless it has been killed by 
an accident or slaughtered because of 
physical injury, it either dies of disease or 
of old age. It is necessary, therefore, to 
be certain where the flesh comes from 
before it is distributed in the kennels, and 
it ought always to be promptly and well 
boiled. There is no serious objection to 
bullocks’ heads, sheeps’ heads, bullocks’ 
