INTRODUCTION. 
this subject:—>“ An almost unfailing mode of accustoming birds 
to their food, which is known to be extremely difficult in many, 
is thus: Let the bird be placed in a cage in the room where it 
is purposed to be kept; give it freely appropriate food and 
drink in open vessels; leave it thus undisturbed for several 
hours; then catch it and dip it in fresh water, and again place 
it in its former cage. It will now sit for some moments 
thoroughly exhausted, but will soon recover and begin preen¬ 
ing itself, and in the course of a few minutes become extremely 
animated, and then it will certainly eat the food put before it. 
Doubtless the same cause produces an appetite in birds after 
bathing as in man.” 
In order to give some general rules for the best food of cage 
or house birds, I have divided them, after Dr. Bechstein, into 
four following classes:— 
The first comprehends those birds which live only on seeds, 
such as Canaries, goldfinches, Siskins, &c. 
The second are those which feed both on seeds and insects, 
such as quails, larks, cat birds, and mocking birds; some of 
these also eat the buds and berries of trees. 
The third ar6 those which seek only berries and insects, 
such as nightingales, redbreasts, thrushes, and the like. 
The fourth are those which eat insects only, such as wag¬ 
tails, woodpeckers, cuckoos, &c. 
The birds in the last-named class are the most difficult to 
preserve; but most of them, having nothing particular in their 
song, offer but little compensation for the trouble and care 
which they require. 
Recipe for a General Food.— In proportion to the number of 
birds, white bread enough must be baked to last for three 
months. When it is well baked and stale, it must be put again 
into the oven, and left there until cold. It is then fit to be 
pounded in a mortar, and will keep several months w 'thout 
becoming bad. Every day a teaspoonful for each bird is taken 
of this meal, on which is poured three times as much coid, or 
lukewarm, (but not boiling,) milk. If the meal be good, a firm 
A paste will be formed, which must be chopped very small on a A 
w>—-—---——• —. - — —--•— 4m 
