Aug. 3, 1912 
FOREST AND STREAM 
131 
PARTRIDGES IN CAPTIVITY. 
The State game hatchery at Wilbraham is 
making an experiment in partridge propagation 
that will be watched with interest by sportsmen 
all over the State, and if it proves successful it 
will demonstrate something that has long been 
hoped for, but never realized. 
The State hatchery has proved that pheas¬ 
ants can be raised and bred in captivity, but the 
partridge, with its shy and timid ways, has been 
an uncertain problem all these years. At last 
the State hatchery has succeeded in hatching 
fourteen partridges, all of which are living and 
are doing finely and bid fair to reach maturity 
in captivity. 
The method under which the State became 
possessed of these birds has a local flavor, for 
they were hatched from Great Barrington eggs. 
Game Warden Sargood on one of his hikes over 
Beartown Mountain into Great Barrington ter¬ 
ritory came unexpectedly upon a partridge’s nest 
in which there were fourteen eggs upon which 
the mother bird had sat for ten days or so. 
Sargood gathered up the eggs, wrapped each one 
in cotton batting and some other protection, and 
carried them to the State hatchery. 
The eggs had been six hours away from 
the nest when he reached the hatchery, but for¬ 
tunately a bantam hen had been setting on a 
clutch of pheasant’s eggs just about ten days, 
so they transferred this bantam to the partridge 
eggs and she hatched every one of them. Now 
the hatchery people will do their best to so do¬ 
mesticate these young partridges that when they 
reach maturity and arrive at the laying stage 
their eggs may be hatched in captivity and the 
flock at the hatchery thus materially increased 
until in course of time partridges may be put 
out from there into the woodland covers the 
same as pheasants are now handled. 
This means the solving of a problem that 
has long been considered, but which hitherto, 
from lack of the right opportunity, has not be¬ 
fore been tried at the hatchery. There has al¬ 
ways been such an element of doubt entering 
into the problem in securing eggs at the right 
time to insure a hatch that many obstacles have 
hitherto surrounded the attempt. Now the way 
to success appears most encouraging—From the 
Berkshire Courier. 
OYSTERS NOT POPULAR IN AUSTRIAN 
CAPITAL. 
Consul-General Charles Denby, of Vienna, 
Austria, says: “Oysters are offered for sale in 
several large Vienna restaurants, always in the 
shell, but they are not much in demand. They 
are seldom served in private houses or at ban¬ 
quets. The oyster usually found in the restau¬ 
rants is the Whitstable oyster, sold on the half 
shell at six crowns (about $1.20) per dozen. On 
the Adriatic coast of Austria, at Trieste and 
other cities, local oysters are peddled about the 
streets, but this variety seldom reaches Vienna. 
There were imported into Austria-Hungary 
in the year 1910 twenty tons of oysters valued 
at about $10,000. They came from Belgium, Ger¬ 
many and Holland. There is fast freight trans¬ 
portation in Austria, performing all the func¬ 
tions of the express service in America. The re¬ 
frigerator service on Austrian railways is at 
present not fully developed, and a service of 
refrigerator cars on a regular time table does 
not exist.” 
MALTESE CATS AND DOGS. 
Consul James O. Laing. resident at Malta, 
says: “Many requests have been received from 
Americans to be placed in touch with breeders 
of pure-bred Maltese terriers and cats. There 
are a few of the so-called Maltese terriers in 
Malta, but they are not of pure blood, and the 
puppies, which the street hawkers offer for sale 
to tourists, are more or less mongrel with a 
strain of the old breed. The Maltese cat does 
not exist in Malta; at least not one has been 
seen here of the color called Maltese in the 
United States.” 
Heinz Foods Take the Edge Off 
of ^Roughing It” 
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life —without the hardships —if you 
take along plenty of Heinz Food 
Products. 
With the delightful changes they offer 
you’ll never grow tired of camp fare. No 
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shifting the 
cooking job 
to Bill or Jim. 
Your meals will be ready when you are 
ready—and always delicious—appetizing 
—satisfying. 
You can prepare an excellent meal 
in a jiffy from a selection of Heinz 57 
Varieties. 
Take along plenty of HemzBaked Beans. 
Heinz 57 
They are really baked. Rich with a nut¬ 
like flavor that baking alone can give. 
Heinz Cooked Kraut with pork in 
tins is ready to serve. And Heinz Peanut 
Butter solves the butter problem. 
Youwillwantto take Heinz Ketchup and 
the famous 
Heinz Pickles 
—Sweet and 
Sour — great 
appetizers. Also Heinz India Relish, Select 
Olives, Mustard—Heinz Tomato Soup. 
Yes, you’ll want Fruit Preserves, too, 
and Apple Butter. And Heinz other things. 
Make out a list before you start. Heinz 
Foods are conveniently packed—easily han¬ 
dled. Good grocers sell them everywhere. 
H. J. Heinz Company 
Member of Association for the Promotion of Purity in Foods 
™ ^ 
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1HL LAMrLK j UW1M dUUK 
A Handy Book for Devotees of Tent and Trail 
This is that BIG little book of the open—America’s new outdoor annual. It comes to you 
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“The Camper’s Own Book” measures 8x5% inches over all. It is a goodly generous 
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