Practical Game-Preserving. 66 



eggs to each pint of milk, which provides sufficient food 

 for two clutches for one day. The custard must be made 

 afresh each morning, and be kept in a cool place. When 

 feeding it to the chicks, rub in a table-spoonful of very 

 finely-ground oatmeal with each quantity of custard. 



This should constitute the sole food of the young chicks 

 for the first two days, then gradually increase the amount 

 of oatmeal day by day till the end of the first complete 

 week. Feed the chicks six times a day during this period, 

 giving the first meal an hour after sunrise not daylight 

 the second and following at regular intervals, and the last 

 an hour before sundown. If runs be employed, as they 

 should be, give the first and last meal within them, if the 

 chicks be given liberty during a portion of the day. The 

 food should be given on clean sheets of plate glass, on 

 slates or slabs of stoneware. I have a preference, however, 

 for very shallow troughs, with just sufficient side to prevent 

 the chicks from scattering the food over the margin. En- 

 deavour at this period to prevent by all possible means the 

 chicks from having access to dew, and shelter the runs and 

 the fronts of the coops so that the birds may not be need- 

 lessly exposed to rain or to bursts of brilliant sunshine. At 

 the end of the week discard the runs, and employ them for 

 following broods. Water drawn from deep wells or from 

 springs where they issue from the ground and are uncon- 

 taminated should be given in absolutely clean glazed ware. 

 If there is an even remote possibility of taint about the 

 ground, plunge every drinking-vessel in boiling water 

 each morning before putting it down to the chicks, 

 which should be done when they have picked up their 

 food. Employ a properly-cleaned can for bringing the 

 water to the coops, and treat it similarly to the drinking- 

 vessels if necessary. As soon as the chicks have been fed 

 and watered, empty the drinking-vessels and remove them. 



