Feeding and Rearing 



the country, the man who has half-a-dozen 

 dogs will in all probability be able to 

 arrange with his butcher for a supply of 

 trimmings suflScient to keep him going, with 

 the aid of paunches or cows' udders. The 

 latter I believe to be wholesome and 

 nutritious, but they require to be well 

 cooked. Bullocks' paunches are excellent, 

 but they must be gone over carefully for odd 

 nails, pieces of tin, etc., which have a way of 

 becoming embedded in them. Cods' heads 

 and other fish cost but little, and make an 

 agreeable change, but the cooking must be 

 prolonged until the bones are all soft. 

 Sheep's heads are always to be commended 

 as making excellent broth, and the heads of 

 fowls also give a liquor that is very nourish- 

 ing. In my own kennels the cooker is on 

 the go daily, except when a raw feed is 

 given for a change, and the meat and broth 

 have mixed with them stale bread, oatmeal 

 made into a thick porridge, or broken bis- 

 cuits. Once or twice weekly a little green 



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