Lice. Stock. Teams Jfodts qflefftning E^peiifcs of. 719 



ing in that expenflve article may be made,* though it has been contended by Tome 

 that horfes do not thrive fo xvell when the oats are prepared by grinding-. It is 

 probable that, when reduced into too fine a ftate, they may not be fo well digested, 

 from their being fvvallowed more greedily, and without thefaliva of the animal 1 be 

 ing f&amp;gt; intimately blended and combined with the fubftance of them, as when left 

 fo as that fome degree of chewing becomes neceffary. But even when given in the 

 whole ftate, fome horfes f wallow much of them without due maftication, as is ob 

 vious from their being voided in a perfect ftate, and fo little changed as to be ca 

 pable of fupporting poultry and other granivorous birds. Confequently fome- 

 thing in this matter depends upon the habits of eating in the horfes. 

 By the ufe of barley inficad of pats, perhaps fome degree of faving might be 

 made, as that fort of grain would go farther than oatsin the fame proportion. It has 

 been objected to in this intention by fome, from its fuppofed heating quality : but 

 from its having a more laxative or opening property than oats, it would feem to i 

 have the contrary effect ; and as a proof of which, it is found to be the ordinary 

 food for horfes in moft hot countries, f It may probably be more unfavourable 

 from its aperient property in many cafes, in the feeding of horfes, than that of its 

 fuppofed heating tendency. Experience has however fhown that it is a hearty 

 and nutritious food when applied in this way. J. 



In fituations where thefurze or whin plant-can be grown with facility, a degree 

 of faving in the hay as well as corn may be effected by the ufe of it, cut green while 

 young, and bruifed in mills for the purpofe. It has been found from fome expe 

 riments that an acre will afford fifteen tons of this fort of food, and by others as 

 much as will feed fix horfes for fix months. [| 



In the feeding of ox-teams equal care and attention is neceffary to fee that while 

 they are perfectly well fupported no wafte of food is made, which is often the cafe 

 with incautious feeders. When at hard work in the autumn and beginning of the 

 fpring feafons, they mould have a good fupply of hay, ftraw, and cut- chaff, 

 with a daily allowance of fome fort of roots, fuch as turnips or carrots, or a fuffici- 

 ent proportion of cabbages, as from forty to fifty pounds weight where the oxen are 

 large. But during the fummer they may be foiled in the flails or yards in the man 

 ner of horfes, a full fupply of litter being provided, and water for them to drink 



* Lord Dundonald on the Connexion of Chemiftry with Agriculture. 

 t Annals of Agriculture, vol. XXXVB. J Lord Dundonald. Ulex Europans. 

 \\ Annals of Agriculture, vol. XXXVI. 



