Boil white bread in Milk, as though you were to eat it; but make it thick of the bread, which is sliced into it in thin slices, not so thick as if it were to make a pudding; but so, that when the bread is eaten out, there may some liquid milk remain for the Chicken to drink; or that at first you may take up some liquid Milk in a spoon, if you industriously avoid the bread: sweeten very well this potage with good Kitchin Sugar of six pence a pound; so put it into the trough before them. Put there but a little at a time, (two or three spoonfuls) that you may not clog them, and feed them five times a day, between their wakening in the morning, and their roosting at night. Give them no other drink; the Milk that remaineth after they have eaten the bread, is sufficient; neither give them Gravel, or ought else. Keep their Coops very clean, as also their troughs, cleansing them very well every morning. To half a dozen very little Chickens, little bigger then black-birds, an ordinary porenger full every day may serve. And in eight days they will be prodigiously fat, one peny loaf, and less then two quarts of Milk and about half a pound of Sugar will serve little ones the whole time. Bigger Chickens will require more, and two or three days longer time. When any of them are at their height of fat, you must eat them; for if they live longer, they will fall back, and grow lean. Be sure to make their potage very sweet. AN EXCELLENT WAY TO CRAM CHICKEN Stone a pound of Raisins of the Sun, and beat them in a Mortar to Pulp; pour a quart of Milk upon them, and let them soak so all night. Next morning stir them well together, and put to them so much Crums of Grated stale white bread as to bring it to a soft paste, work all well together, and lay it in the trough before the Chicken (which must not be above six in a pen, and keep it very clean) and let a candle be by them all night. The delight of this meat will make them eat continually; and they will be so fat (when they are but of the bigness of a Black-bird) that they will not be able to stand, but lie down upon their bellies to eat. TO FEED PARTRIDGES THAT YOU HAVE TAKEN WILDE You must often change their food, giving them but of one kind at a time, that so their appetites may be fresh to the others, when they are weary of the present. Sometimes dry wheat; Sometimes wheat soaked two or three days in water, to make it soft and tender; Sometimes barley so used; Sometimes oats in like manner. Give them continually to lie by them; Some of the great green leaves of Cabbages, that grow at the bottom of the stalk, and that are thrown away, when you gather the Cabbage; which you may give them either whole or a little chopped. Give them often Ants and their Eggs, laying near them the inward mould of an Ant hill, taken up with the Ants in it. TO MAKE PUFFS