U 



paper, it naturally follows that this fruit was found only in 

 relatively small numbers. The Jay, as is well known, feeds 

 largely upon acorns during the winter months. They were 

 found in several instances in the stomachs of these birds. 



Beech Masts. — These were not found among the stomach 

 contents of any of the birds which were examined, though 

 it is well known that Bramblings and other birds feed ex- 

 tensively upon them. It may be important to note, however, 

 that the fruit of the beech does not ripen in Cheshire to the 

 same extent that it does in other parts of England, and it 

 often happens that quite 90 per cent, of the " masts " are 

 empty. 



Cultivated Fruit. — Some notes on the fruit-eating habits of 

 birds are given in connection with the Field Notes on the Black- 

 bird, Thrush, Starling and the Tits ; but, apart from the last- 

 named, there is no evidence resulting from the few stomach 

 examinations which calls for special comment. 



Fruit Buds. — See Bullfinch, p. 45, and also the Blue Tit, 

 p. 26. 



Method of Examining the Stomachs. 



With few exceptions the stomachs were examined when 

 fresh, but some were, for unavoidable reasons, preserved 

 in undiluted methylated spirit or 10 per cent, formalin. 

 The best results were obtained from an examination of the 

 material when quite fresh ; when the stomachs were preserved 

 in either alcohol or formalin the characteristic colour pattern 

 of soft-bodied insects or other matter had often entirely dis- 

 appeared, so that specifically the identifications were rendered 

 difficult or altogether impossible. 



In some instances it is necessary to divide the stomach into 

 two parts ; but, as a rule, the contents may be easily removed 

 by making an incision along the median line on one side only, 

 care being .taken not to cut into the stomach contents. The 

 bulk of the food may be removed with a blunt scalpel and the 

 remainder with a small brush and water. With small birds, 

 such as the Tits, the whole of the contents may be washed out 

 with a jet of water. Place the food in a shallow, flat-bottomed, 

 white dish, such as is used for developing photographic plates, 

 and add sufficient water to float the material or to render it 

 sufficiently clear for examination. The material should then be 



