14 



British Cage Birds. 



repeated as frequently as it may be considered desirable ; 

 but the early morning is the best time to insure success. 



There are other modes and means used for securing birds 

 on a small scale, which will be referred to in treating of the 

 varieties ; but, excepting for pastime and amusement, it will 

 be found cheaper to purchase birds from a professional bird- 

 catcher than to go and capture them yourself. 



Bird-lime. — Bird-lime is a viscid substance, which may 

 be prepared in a variety of ways. The ordinary bird-lime, 

 as sold in shops, is prepared from holly bark, which should be 

 boiled for ten or twelve hours, until the outer or green coat 

 is entirely separated from the wood. The bark should then 

 be placed in earthenware pots or jars, and covered over with 

 some light material, such as calico or brown paper, for a 

 space of fourteen days ; when it should be taken out and 

 pounded in a mortar until it is formed into a rather tough 

 paste. It should next be thoroughly washed, to remove all 

 impurities, and placed, for four or five days, on the top of 

 an oven, or even inside, if the heat is not too great — not 

 over 70deg., or it will be spoilt. During the heating process 

 it should be skimmed frequently, and when suflSciently 

 cooked, it should be put into a jar and kept in a cool place, 

 free from damp. 



To prepare water-bird-lime, take a pound of good fresh 

 bird-lime, wash it thoroughly in clear spring water, until it 

 becomes pliable, and the hardness is entirely removed. Then 

 beat it with a piece of clean flat wood, until the water 

 is completely got out, and dry it over a moderate fire, 

 taking care that it does not get overheated. When this 

 has been done, place it in an earthen pot, or jar, and put 

 this into a saucepan, three parts filled with water, leaving 

 only the lower half of the jar immersed, or as high up as 

 the lime ; for the jar should not be much more than half 

 filled with it. Next put in as much goose grease, or pure 

 fat of any kind, without salt, as will cause it to run with 

 tolerable freedom ; and add two teaspoonfuls of white wine 

 vinegar, also one of the best salad or olive oil, and a 

 small quantity of Venice turpentine. Boil them all gently 

 together upon a slow fire, constantly stirring the ingredients ; 

 when it is thoroughly compounded, it may be removed from 

 the fire, and allowed to cool. If properly prepared, water 



