FEEDING DURING BREEDING TIME* 



71 



ARTICLES FOR PREPARATION 

 OP EGG POOD. 



mixture is so carefully mingled together, that no separate 

 morsels of egg, or of bread remain. As a substitute for the 

 stale bread, the "egg-bread," which we describe on page 74, is 

 frequently given, but, in that case, one gives, as a matter of 

 course, less egg, resp. "egg-bread." In great breeding 

 establishments, where the preparation of the egg-food would 

 take a long time, they em- 

 ploy an egg-pounding or 

 an egg-s quashing machine. 

 This consists of a plain 

 cylinder (a ) which is open 

 at the top and closed at the 

 bottom by a metal sieve, of 

 a ram (b), and of a metal- 

 brush (c). The hard-boiled 

 egg is taken out of the 

 shell, then put in the cy- 

 linder and pressed by means of the ram through the 

 sieve. It comes out in a crumbling form, available for the 

 food. The brush serves for cleaning inside and outside ; its 

 price is 2s. Brandner also greatly recommends Maizena- 

 made biscuit instead of the egg-food, although the experi- 

 ments made with those biscuits by other breeders, have led 

 to totally different results. The above-named writer says : 

 " It (the biscuit) far surpasses the egg in every respect, and 

 saves much time ; the cake, while still fresh, is only dipped 

 into the water and then squeezed out. If it be more than 

 six to ten days old, it should be allowed to soak in the 

 water for three to five minutes ; a cake can be preserved, 

 even in summer, for eight days, and in winter as long as 

 twelve days, provided that it be not locked away hermeti- 

 cally, or before it is dry." 



To procure it from a confectioner will, of course, be much 

 more expensive than the use of eggs, but if the preparation 



