FOOD AND WATER 251 



oil, to apply to the outside of the feet ^ before going out of the stable, and 

 the former also to dress the saddlery and harness when required. 



Bandages are of two kinds : firstly, of flannel, for the purpose of keeping 

 the legs warm, when they have been washed, or during illness ; and, secondly, 

 of linen, cotton webbing, or unbleached calico, to give support to the vessels, 

 and keep the legs and feet cool. Both should be about seven inches wide 

 and five or six j^ards long, and should finish off by turning the corners down 

 to a point where two strings are sewn, which tie round the leg, and prevent 

 the last turn becoming loose. The strings are rolled inwards, so as to come 

 out last; and the whole should be firmly and smoothly rolled up some hours 

 before they are to be applied, so as to get rid of the creases left during the 

 last application. 



FOOD AND WATER 



In Great Britain and Ireland horses are chiefly fed upon grass (green 

 or dried into the form of hay), corn, chaff (which is hay cut up with straw 

 into short lengths), and roots of various kinds; but in addition may be 

 mentioned the following kinds of green food — namely, clover, tares or 

 vetches, lucerne, rye-grass, saintfoin, green oats, gorse or furze. The various 

 stimulating mixtures, such as Thorley's, Simpson's, and others, are spicy con- 

 diments used to help food down with shy feeders, but care should be exercised 

 in giving them, for having once become accustomed to them, horses are apt 

 to refuse to return to plain fare. 



Grass is undoubtedly the natural food of the horse, though in his native 

 plains the same species of plants are not met with as form the green surface 

 of our own fields. English horses, however, may now be said to be 

 thoroughly accustomed to our grasses, which seem to agree with these 

 animals so well as to be one main cause of their superiority. The water 

 grasses, which constitute a large proportion of the herbage found in our 

 lowland meadows, are not suited to the constitution of the animal; and he 

 will not take them, unless forced to do so by the absence of other and 

 preferable food. On our uplands, clover (either white or red) is generally 

 more or less mixed; and in proportion to its presence will the pasture suit 

 the horses turned out to graze upon them. A sound and moderately young 

 animal gets fat during the summer and autumn months, when turned out 

 on a good upland meadow; but he is not able to undergo long-continued 

 exertion, especially at a fast pace, pai-tly because the amount of fat accumu- 

 lated in his internal organs interferes with his wind, but chiefly from the 

 fact that the grass does not supply sufiicient muscle-making materials for 

 the wear and tear of his frame. If the horse is allowed as much oats as 

 usual, and has regular exercise, he will be able to do a good day's work 

 while at grass; but he will sweat profusely, and on that account, if he is 

 required to repeat his task often, he will lose flesh and become jaded in his 

 spirits. For these reasons, grass is not commonly used as food for the horse, 

 excepting for the purpose either of keeping him cheaply and conveniently, 

 while he is undergoing treatment for some accident or disease, or to afford 



^ Modern veterinarians disapprove of oily applications to the hoof, but tliey add greatly 

 to the finished appearance of a horse when brought out of the stable for use. 



