74 



CANARY BIRDS. 



damp, mildewy, musty, nor otherwise disagreeable, and they 

 must not taste either rancid or sour. 



Oats, which, by the way, the birds prefer to peck out of 

 the whole bushel, and which they like to unhusk for them- 

 selves, must be of a clear, whitish -yellow colour, full-grained 

 and unmixed with black grains or with weed-seed. They 

 are often given without the husks, and then they are usually 

 in first-rate condition, but also much dearer. 



Green-herbs. — All canaries are fond of " senecio 

 vulgaris," " stellaria media," and of the "plantago media," 

 while yet green, but one should beware of mixing these 

 herbs with foreign and noxious vegetable matter. 



Sepia-shell (ossa sepiae) comes from the marine sepia, 

 or " ink-fish," and is obtained from the apothecary's or the 

 druggist's ; it consists of animal lime, permeated with salt, 

 and is willingly taken by all birds. A morsel of it is 

 squeezed between the bars of the cage. The shell must be 

 pure and clean, and must not have a putrid smell. The 

 preparation of yolk-food is indicated on page 91. One 

 should beware of using any other but quite fresh eggs for 

 that purpose. As bird-food, fowls' eggs are decidedly pre- 

 ferable to any other. The egg should be boiled 8 to 10 

 minutes at the most. Condensed yolk and egg-preserves 

 have lately been extensively used, and both are wholesome 

 if in good condition. 



Egg-bread. — This is a mixture of the finest wheat-flour, 

 and an egg, well beaten up (yolk and white together). 

 Both are kneaded into a dough by means of a sufficient 

 quantity of water. Then shape into small loaves and 

 briskly bake. It should afterwards either be grated fine or 

 soaked in water, and well squeezed before giving it as food. 

 I may add that it will keep for months. 



Maizena-biscuit. — The white of 11 eggs is beaten into 



