MANUAL FOR STABLE SERGEANTS. 63 



being the harder will not be properly masticated, and a portion of 

 its nutriment will be lost. To get the best results, horses should 

 be fed at regular hours, and it is absolutely necessary that the food 

 be pure, clean, and sound. 



159. Time required for eating. It takes a horse from 5 to 

 10 minutes to eat 1 pound of grain, and from 15 to 20 minutes to eat 

 1 pound of hay. 



160. The forage ration. The forage ration for a horse is 14 

 pounds of hay and 12 pounds of oats, corn, or barley; for a field artil- 

 lery horse of the heavy draft type weighing 1,300 pounds or over, 

 17 pounds of hay and 14 pounds of oats, corn, or barley; for a mule, 

 14 pounds of hay and 9 pounds of oats, corn, or barley. To each 

 animal 3 pounds of bran may be issued in lieu of that quantity of 

 grain. 



161. Hay. Hay is any good grass cut at the proper time and well 

 cured. 



162. Characteristics of 'good hay. Good hay should be mod- 

 erately fine, somewhat hard to the touch, sound, sweet smelling, 

 well cured, and free from weeds. The color should be a bright 

 natural green, and should give an idea of newness. The flowering 

 heads of the grasses ought to be present and should not shell out 

 when rubbed. When chewed, it should have a mild, pleasant taste. 



163. Defects in hay. Hay may be badly cured, overripe, mow 

 burned, caked in the bale, dusty, musty, or moldy. All such hay- 

 is unfit to use and should be put aside and reported to the organi- 

 zation commander. 



164. Badly saved hay. Badly saved hay is such as results from 

 getting wet while being cured. If not dusty or moldy, it may be 

 fed, but it does not have the full nutritive value. 



165. Overripe hay. Overripe hay is yellow, dry, and hard, 

 with the leaves broken off and the heads shelled out. Such hay is 

 of no more value than straw. 



166. Mow-burned hay. Mow-burned hay is the result of over- 

 heating in the stack, due to being stored away while damp. Such 

 hay varies in color from light brown to dark, or almost black. The 

 stalk is dry and brittle with a bitter, pungent odor and taste. Such 

 hay should not be used as it may produce digestive derangements 

 and kidney diseases. 



167. Hay caked in the bale. Baled hay that externally has 

 a good appearance but does not spring apart when the wires are 

 taken off has been baled wet, and presents the same appearance as 

 mow-burned hay. Such hay is unfit for use. 



