65 Pheasants. 



It is impossible to address one's self to the important 

 subject of pheasant-feeding without reference to the many 

 forms of foods placed at the disposal of preservers by a 

 large number of thoroughly reputable firms, whose manu- 

 factures are the result of long and carefully worked-out 

 experiment, and have proved their worth under wide- 

 spread practical employment. Where so many possess 

 great merit, it would be invidious to select any one 

 for recommendation; but if, in working out a proper 

 system of pheasant-feeding, I happen to ignore them, it 

 is not because I am not appreciative of their merits under 

 certain conditions. 



In dealing with pheasant-foods we must divide them 

 into those applicable to the several stages of pheasant- 

 life, comprising early and later chickenhood, the poult 

 stage, and semi-mature and mature birds. These I deter- 

 mine as (i) up to a week or ten days ; (2) from a week to 

 three or four weeks old ; (3) from one month to two months 

 inclusive ; (4) from two months to six months. 



We will consider each of these periods in turn. The 

 first food given to young pheasant chicks should consist of 

 a form of custard made in the manner I shall describe. 

 Experience of my own and others confirms the opinion 

 that hard-boiled egg is not really a suitable food, and 

 unless carefully handled and fed to the birds, is likely to 

 prove actually deleterious. It is much to be desired that 

 its use become less extensive, and be replaced by custard 

 made as follows : Beat up thoroughly as many fresh eggs 

 as are required. Place a corresponding quantity of new 

 milk in an enamelled saucepan, and bring it to boiling- 

 point, when the beaten-up eggs are poured in, and the 

 whole is slowly stirred till it thickens into a firm form of 

 custard ; it should then be turned into a thoroughly clean 

 glazed ware bowl. The respective quantities are a dozen 



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