Practical Manual on the Preparation of Excellent Pastonate for Your Canaries.

This practical manual includes 15 complete recipes to create pastries very quickly, genuine and complete for your birds. The main base will be the dry eggfood (called in the manual dry pastry), in non-specific recipes which use because what you use is fine, the important thing is that it is dry. So the pastonate is nothing more than the union of fresh food and dry foods until it reaches the consistency of a soft eggfood. I also wanted to add in detail the properties of all the foods I use, (which are used for properties and not by chance) and basic equipment. I self translated this manual from the one in Italian, so I apologize in advance if there is any error, reminding you that if you have problems you can contact me for clarification in the way you deem most appropriate, you will find details on the Contact page. Thanks to everyone from Domenico, Mariafrancesca and Carlo.