THE HARE. 



79 



spect, they differ veiy much. They turn more or less white 

 with age. They are thought to be longer and stronger in 

 proportion to the coldness of the climate. They are much 

 exposed to destruction by men, dogs, cats, foxes, wolves, and 

 birds of prey — as owls, buzzards, vultures, and eagles ; so 

 that it is almost a miracle that any of them escape destruc- 

 tion. 



The hare is a most timid creature, continually listening 

 after every noise, and will run a long way on the least sus- 

 picion of danger ; so that she always eats in terror, and runs 

 herself out of flesh continually. They are made fat by feed- 

 ing in a safe place, and without apprehension, which is done 

 by stopping their ears with wax, and rendering them deaf, so 

 that they do not get alarmed. 



Hares feed on vegetables, and are fond of the bark of 

 young trees, except that of the alder and the lime, which they 

 never touch ; they are very fond of birch, parsley, and pinks. 

 In hard seasons, they do considerable damage to young 

 nurseries and orchards by barking the young trees, which 

 may be prevented by surrounding the nursery with a close 

 fence, and in the orchard each single tree may be surrounded 

 to the height of two feet by a circular wire fence. It is cus- 

 tomary to smear the trees with tar, which must hurt the trees, 

 and is not so effectual as the wire fence, as it lasts only one 

 year. 



Hares are hurtful to the farmer only when they become 

 very numerous, which may be easily prevented by occasional 

 shooting ; which liberty being given to the farmer, will pre- 

 vent any damage, and afford him amusement, and give rise 

 to no dislike. The hunting of hares to death by coursing 

 with harriers or grey-hounds is so contemptible as hardly to 

 deserve notice. 



The flesh of the hare is dry ; and the habitual exercise of 

 the animal exalts its salts, and renders it somewhat alkales- 

 cent ; and this tendency is much increased if it is killed im- 

 mediately after being heated by strong exercise. It is best 

 used in making soups. 



