[ 13 ] ' 

 an Egg very hard, fo that I can grate It 

 with a Grater which I have for that Pur- 

 pole ; I put one large Egg to one Heart, 

 and chop it extraordinary nne, and having 

 a little Water to fprinkie it, I rrdx it toge- 

 ther till it is as thick almoLl as a Salve, but 

 moiit wltiial ; for if it be too dry, it makes 

 them vent-bound, and if too h^rge, thev 

 cannot dlgeit it ; you mull alfo take great 

 Care not to leave any String in the Heari, 

 for it is apt to get about the Tongue j { 

 have had them dye within twenty-four 

 Elours, before I underftood v/hat was the 

 Matter ; you may know it by their gaping, 

 and making a Motion as if they would vo- 

 mit, at which 1 ime, if you peceive it, 

 take hold of it, open its Mouth, and, draw 

 it away v/ith a Needle, if polTible ; and 

 when you have done, give hirn a ?vleal 

 Worm or a Spider. I have laved m.ore 

 Birds by giving them a Spider, than any ' 

 1 hing agaui, but I don't give them above 

 two m one D^y ; this is the only Food that 

 I find to preierve them. If your Num- 

 ber be but fmall, half an :- gg and half a 

 Sheep's Heart, or if you have 1 )ut one, the 

 Quantity accordingly. You may take a 

 Fowl's Heart with about as much Egg as 

 the Heart, which will niake Vici-uals (or 

 one Bird a whole Day. in the Wuucr i 

 parboil my Heart, ^nd then order it as i cio 





