THE BOG. 



exception, souses it into cold water to make it cut " firm." 

 After those explanations, the owner of a dog may judge of the 

 nutriment to be derived from cat's-meat. 



Bullock's liver is good for dogs, not as the staple of its food, 

 as it is laxative, but say twice a week, when its medicinal pro- 

 perties will be beneficial ; besides that, it breaks the monotony 

 of " paunch for dinner." It is much more laxative in a raw 

 than a boiled state. It will be well to bear in mind that raw 

 meat is more stimulative than cooked meat ; consequently, for 

 idle dogs the latter is preferable. Oatmeal porridge is good 

 for dogs, so is ship-biscuit. Eioe is excellent, besides being 

 very cheap. A pound of shin of beef boiled, and the broth 

 saved, and a pound of rice boiled the next day in the broth, 

 will serve a hearty dog nearly a week.. Persons having lap- 

 dogs will find the keep upon rice, properly seasoned or soaked 

 in gravy, less hkely to render them gross, and their bodies 

 inodorous, than dining them daily from the family -joint. Never 

 give a dog wai-m meat ; sooner or later, it will certainly en- 

 feeble digestion. 



For dogs that are ill, food should be prepared with extreme- 

 care. Sickness cannot be reheved without trouble, and in 

 many cases an animal requires as much attention as a child. 

 To gain success neither time nor labour must be spared. No- 

 thing smoked or burnt, no refuse or tainted flesh, must on any 

 account be made use of. The meat may be coarse, but it should 

 he fresh and wholesome. Dirty saucepans or dishes ought not 

 to be employed ; and so very important are those circumstances, 

 that the practitioner who engages in dog-practice will often 

 surprise his acquaintajices by being seen at market, or busied 

 over the fii'e. Beef-tea is one of the articles which, in extreme 

 cases, is of great service. Few servants, however, make it 

 properly, and where a dog is concerned, there are fewer still 

 who wiU credit that any pains should be bestowed on the 

 decoction. 



This is the way the beef -tea should be prepared. Take half- 

 a-pound of beef, cut from the neck or round is better than any 

 other part ; but it does not matter how coarse the quality may 

 be. Divest the beef of every particle of skin and fat, and 

 mince it as fine as sausage-meat. Put it into a clean saucepan, 

 with a pint of water, »id stand it on the hob at such a dis- 

 tance from the fire that it will be Lalf-an-hour before it boUs. 

 lict it boil ten minutes ; set it aside to cool ; skim off wliiit 

 fat there may be on the surface, and, without the addition of 



