MOUNTED INSTRUCTION 55 



Hours Feed 



Reveille 2 lbs. long hay 



Yz Hour after Reveille 3 lbs. oats, 1 lb. chaff (4 lbs. chop) 



1/2 Hour before Noon 2 lbs. long hay 



Noon 4 lbs. oats, V/z lbs. chaff (5>^ lbs. 



\ chop) 



5 :00 p. m. 5 lbs. oats, ly^ lbs. chaff (6i/^ lbs. 



chop) 



7 :00 p. m, 6 lbs. long hay 



The above hours are intended simply as an example which carries 

 out the principle of correct feeding. It can be follov^^ed or departed 

 from according to circumstances. If the animals are not on full ration 

 the feeds should be reduced proportionately. If, in exceptional cases 

 they are getting a larger ration, it is preferable to give a fourth grain 

 feed than to increase the size of the above feeds. The morning and 

 noon feeds might be increased by one pound each, but the additional 

 feed is much preferable. 



Animals should be grazed whenever the opportunity occurs. Green 

 and even dried grasses form a valuable addition to the ration. Green 

 grass assists greatly in conditioning animals, being a natural food 

 and acting as a laxative and tonic for both sick and healthy animals. 



CHARACTERISTICS OF FOODS 



Oats: Good oats should be plump, short, of good color (preferably 

 white), without odor, breaking sharply when bitten, of agreeable 

 taste, of uniform size, and weighing not less than thirty-four pounds 

 to the bushel. There should be but few beards, and when grasped 

 firmly in the hand and squeezed should give imperceptibly. They vary 

 in color from white to red and black, but the red and black are not 

 desirable. The best oats are naturally good and have not been bleached 

 or kiln dried. Bleached oats may be detected by the odor of sulphur 

 when rubbed together. Other defective oats are sprouted, mouldy, 

 light weight, foxy (foul odor), damp, new, and dirty. These can 

 be detected upon careful examination, and excepting mouldy oats, may 

 be fed in an emergency, although the rule should be to feed only the 

 best. 



Other Grains: Other grains should have the same general charac- 

 teristics. They should be clean, free from foul odor, of healthy color, 

 firm, plump, short, of uniform size and of good weight. They should 

 not be sprouted, mouldy, damp, new, or objectionable in any other 

 way. 



Bran: The quality of bran depends almost entirely upon the amount 

 of flour it contains. It should be flakey, sweet, and pleasant to the 

 taste, free from dirt and impurities and not finely ground. The hand 

 when thrust into it and withdrawn should be covered with flour. 



Hay: Hay consists of grasses and certain plants cut and cured 

 before ripening. There are many kinds of hay which are valuable 



