A Good Custard. 1:21 



chopped small, to be mixed with breadcrumbs, meal, 

 vegetables, &c. Nothing, however, can be less attractive to 

 the young birds than the food they are frequently condemned 

 to exist upon. I have often seen pieces of the chopped white 

 of hard-boiled egg, dried by the sun into horny angular 

 particles, refused by the young birds, although on these, with 

 breadcrumbs also dried to brittle fragments in the sun, many 

 persons attempt to rear young pheasants — and necessarily fail. 

 The best substitute for ants' eggs is custard, made by beating 

 an egg with a tablespoonful of milk, and " setting " the whole 

 by a gentle heat, either in the oven or b}^ the side of the fire. 

 The clear eggs that have been sat on for a week answer 

 perfectly well. No artificially prepared animal food can 

 surpass this mixture. The egg supplies albumen, oil, phos- 

 phorus, sulphur, &c. ; whilst the milk affords caseine, sugar 

 of milk, and the requisite phosphate of lime and other mineral 

 ingredients ; moreover, these are all prepared and mixed in 

 Nature's laboratory for the express purpose of supporting the 

 life and growth of joung animals, and combined as custard 

 form a most soft, sapid, attractive food, that is eagerly 

 devoured by the poults. From my own long experience in 

 rearing many species of gallinaceous birds, I am confident 

 that a very much larger proportion can be reared if custard 

 and canary seed form a considerable proportion of their food 

 for the first few weeks, than on any other dietary whatever. 

 Many rearers of pheasants are strongly in favour of using 

 curd, made from fresh, sweet milk put on the fire, and when 

 warm turned or curdled with alum, and then put into a coarse 

 cloth, which is to be twisted or pressed until the curd is a 

 hard mass. There are several objections to curd as food. 

 The alum is a powerful astringent, and is not a natural diet 

 for young birds. The curd so made only contains two of 

 the constituents of the milk, namely, the caseine and the 

 cream. The whey, containing the sugar of milk, the sahne 

 ingredients, and, above all, the bone-making materials, is 

 rejected, whereas, when the milk is made into custard, the 



