If, as an exception, one of these delicate birds, among which are most of the songsters, eats with eagerness as soon as it is brought into the house, it is a sign of death, for it seems like an indifference which is not natural, and which is always the consequence of disease. Those birds which retire into a corner, moping for some hours, are the most likely to live; it is only requisite to leave them alone, and by degrees they recover from their sullenness. In order to give some general rules for the best food for house birds, I have divided them into four classes:-- The first comprehends those birds which live only on seeds, such as canaries, goldfinches, and siskins. The second are those which feed on both seeds and insects, such as quails, larks, chaffinches, and bullfinches; some of these also eat berries and the buds of trees. The third are those which seek only berries and insects, such as nightingales, red-breasts, thrushes, and fauvettes. The fourth are those which eat insects only, such as wagtails, wheatears, stonechats, and blue-breasts. The species in this last class are the most difficult to preserve; but most of them, having nothing particular in their song, offer no compensation for the trouble and care which they require; but the following is the best method for success. After having collected the flies, which in spring may often be seen in great numbers on the windows of old buildings, they must be dried, and preserved in a jar. When live insects can no longer be found, these flies must be mixed with the paste, hereafter described, which may be regarded as a general or universal food, and given to the most delicate birds, such as nightingales, provided ants' eggs or meal worms are now and then mixed with it. RECIPE FOR THE 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 without becoming bad. Every day a teaspoonful for each bird is taken of this meal, on which is poured three times as much cold, or lukewarm, but not boiling, milk. If the meal be good, a firm paste will be formed, which must be chopped very small on a board. This paste, which is very nourishing, may be kept a long time without becoming sour or sticky; on the contrary, it is always dry and brittle. As soon as a delicate bird is brought in, some flies or chopped worms should be mixed with the paste, which will attract it to eat. It will soon be accustomed to this food, which will keep it in life and health.