Your gamekeeper is a skilled cook, and his open-air kitchen is a place of curious interest. For the first five or six weeks of their lives young pheasants are regaled several times daily with meals of hard-boiled eggs, custard, biscuit-meal, oatmeal, canary-seed, greaves and rice--seasoned with spices. Look into the keeper's hut in the woods, and you will see quite a collection of sacks filled with choice foods--cracked maize, dari-seed, groats, rice, preparations of dried meat, and finely dressed meals of wheat and barley. When the birds have learned to go to roost only one meal a day is provided. In his kitchen the keeper prepares a thin meat soup, sometimes of sheeps' heads; this is boiled, then cooled, chopped lettuce and onion, and barley and other meals are added, and then the rations of the pudding-like mass are rolled into small pellets. Over the keeper's kitchen the keeper's wife has no jurisdiction. In some sheltered corner from which he can keep an eye on his birds he builds himself a fireplace of two parallel rows of bricks open at each end, so that he may burn long sticks and save himself the labour of chopping wood if pressed for time. Sometimes he will get the village blacksmith to fashion a sort of iron gallows from which to hang his great cooking-pots, each containing eight or nine gallons, and of no small weight. By November many keepers have cooked the last meal for their pheasants--others may be preparing a final supper, whistling till their jaws ache to call the birds to the meal--on the morrow to do their utmost to send the long-tails to destruction. * * * * * Pheasant Chicks