THE COMMON SWAN. 249 



enough from the water to prevent ducks from stealing 

 the food contained therein, having a cover which lifts 

 up by hinges, and so forms a lid, to keep out rats, and 

 open only in front. Many persons, however, feed their 

 swans by simply throwing the corn, or grain, into 

 shallow water. They will skim the surface for the 

 light grains which float, and then submerge their heads 

 in search of that which has sunk. But it is cruel to 

 locate a pair of swans for the sake of their beauty in a 

 new-made piece of water whose banks and bottom are 

 as barren and bare as the inside of a hand basin. A 

 load or two of water weeds should have been thrown 

 in, the previous ,spring, to propagate themselves and 

 afford pasturage. Swan food exists in proportion to 

 the shallowness and foulness, not to the extent and 

 clearness of the water. " A yard of margin is worth a 

 mile of deep stream." 



In confined waters, swans require a liberal supply 

 of food, in the autumn, when the weeds run short. It 

 should be remembered, that at this season, they have to 

 supply themselves with a new suit of clothes, as well 

 as to maintain their daily strength. If they have not 

 been taught to eat grain, and have not acquired a no- 

 tion of grazing, they will perish from starvation. 

 Young birds are apt to be fanciful or stupid, and have 

 not sense enough to come to the bank and eat grass, 

 nor pick up the threshed corn, or grain, which may be 

 thrown down to them. Sometimes they may be 

 tempted with a lock of unthreshed barley or oats, 

 thrown, straw and all, into the water, which they will 

 instinctively lay hold of and devour. Cygnets, whioh 

 have been previously put up to fatten, will give little 

 or no trouble in this respect, besides the advantage of 

 being accustomed to the near approach of their feeder. 



The weight of the swan, in the feathers, varies from 

 25 to 28 lbs., and sometimes, though rarely, 30 lbs. 

 They are never better than in the month of October, 

 when the gastronomical inquirer, who is as yet unac- 

 quainted with their merits, is recommended to give 

 11* 



