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buckthorn may be given, and the dog ought to have some broth instead of his usual food. If some whey can be had, it is one of the best things you can give a dog after being dressed for the mange. The aperient dose may be repeated after an interval of two days; or equal portions of sulphur and nitre may be given, if it be preferred; or merely sulphur,—a tablespoonful, in some warm • milk, being a very cooling medicine. I have seldom found two dressings necessary, except in very bad cases.

To keep dogs clean during the summer months, sulphur, with antimony, ought frequently to be given in their food. It is also a good plan to cut up a cabbage, and boil it with the flesh or greaves twice a week. Dogs are fond of this, and when they are doing no work it is most beneficial to them; and even when in work in the autumn, once a week would do good, especially when much flesh or greaves have been given with the meal. A few handfuls of salt must invariably be thrown into the boiler whilst the food is preparing.

In mild cases of the mange, brimstone alone will effect a cure, especially if plenty of milk can be had, and the dog have nothing in addition beyond oatmeal porridge. A tablespoonful twice or three times weekly will suffice.

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WORMS.

Dogs are subject to three different descriptions of worms, all bad and adverse to health and good condition. The tape-worm is the most injurious: there are two others, called ascarides and teres.

The moment either of these are discovered they ought to be dislodged, as no dog can remain in condition, and do his work, whilst he is infected by them. To the practised and experienced eye of the vigilant and attentive sportsman, the altered appearance of the dog's coat soon discloses the presence of the enemy, if it has not been discovered in any other way. A good dose of castor oil, upon an empty stomach, will sometimes dislodge and remove them. Two large tablespoonfuls, in a basin of warm milk, I have known to have the desired effect,— the dog, of course, kept fasting for a few hours subsequently. If this does not succeed, then powdered glass or tin-filings may be tried, as much as will lie upon a sixpence, rolled up in lard or butter. Should these fail, then 1 can recommend a more potent remedy, which has never disappointed me; and that is spirits of turpentine. Two teaspoonfuls of this, on an empty stomach, will kill and remove worms of any kind. This may be given in a small bladder— a roebuck's, for instance. The quantity is introduced into the bladder; and this being fastened, and then well oiled, is easily slipped down a dog's throat, one person keeping the dog's mouth well open, with the tongue out, the other administering the remedy. If no vehicle in the shape of a bladder of any kind can be found, then give the turpentine in some oil of olives. The dog ought to be kept fasting for ten or twelve hours: after this let him have some broth. Two days subsequently, there will be no harm in giving some castor oil and syrup of buckthorn.

FOOD FOR DOGS.—THE METHOD OF PREPARING IT.

The food generally used for hounds is oatmeal or barleymeal, with horseflesh. The former is preferable, being of a less heating quality, and cheaper. They require preparing in a different manner. Oatmeal requires boiling; barley meal scalding. If the former be made with care, and in the proper manner, there will be a great saving in meal, and the food will be more nutritious than if it were made carelessly and in haste; and as the manner in which it has been prepared can easily be detected by the master's eye, I will state how the porridge ought to be made, and the appearance which it ought to exhibit when properly manufactured, together with certain infallible indications when it has been carelessly made. These particulars, trifling as they may appear, will interest those who take a pleasure in looking after their dogs themselves.

In the first place, if flesh is to be used with the meal, it ought to be boiled in a boiler of sufficient size to hold food for two days' consumption of the kennel. If joints are to be boiled, the bones ought to be broken in several places before being put into the boiler. When the flesh is thoroughly boiled, the bones, and those lumps of meat which are not reduced to pieces, may be taken out with a flat iron, open at intervals,—i. e. a strainer, made for the purpose, — the remaining bits to be reduced to shreds with a sort of iron rake. When this is done, if the soup boils again, but not before, the oatmeal may be sprinkled in gradually, the maker continually stirring the whole with a small instrument made specially for the purpose. He will persevere in this operation till he finds the porridge sufficiently thick; and if it be perfectly made, and the flesh properly distributed, which will be visible by the glutinous and gelatinous appearance of the surface, the fire may then be withdrawn, and the food left to cool.

The quantity required for the day's consumption may be removed in a few hours, and placed in the feeding troughs to cool. The remainder, if kept covered by the lid of the boiler, will be sufficiently warm for next day's use. If the porridge be properly made, it will be thick, glutinous, and of equal consistency,free from lumps, and, when cold, can be cut out with a spade or shovel, kept for the purpose. If this glutinous character be wanting, and there be lumps of meal, you may conclude that the porridge is badly made, having been manufactured carelessly, and in haste; the meal having been thrown in in large quantities, whereby the mixture is not only not so nutritive, but onethird more meal has been employed than was necessary.

To prepare barley meal, the soup, after having been made as that above mentioned, must be poured, when boiling, upon the meal, stirring it, at the same time, till well mixed; when this is done, it may then be left to cool. It will swell and increase considerably in bulk, if it has been properly made. The feeder ought to take care to mix the flesh as equally with the meal as he possibly can. The lumps of boiled flesh which have been removed from the boiler may be reserved for those dogs which may happen to be low in condition, or who are bad feeders. Any large lumps adhering to bones, not wanted, may be reboiled. Where there are many dogs in a kennel, great care must be taken that no bones get accidentally into the food, as these would

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