466 FOOD. 



the animal, although lie rarely gets a feed of corn, maintains himself in toler- 

 able condition, and does the work that is required of him : but hay and grass 

 alone, however good in quality, or in whatever quantity allowed, will not 

 support a horse under hard work. Other substances containing a larger pro- 

 portion of nutriment in a smaller compass, have been added. They shall be 

 briefly enumerated, and an estimate formed of their comparative value. 



in almost every part of Great Britain, OATS have been selected as that por- 

 tion of the food which is to afford the principal nourishment. They contain seven 

 hundred and forty-three parts out of a thousand of nutritive matter. They 

 should be about or somewhat less than a year old, heavy, dry, and sweet. 

 New oats will weigh ten or fifteen per cent, more than old ones ; but the 

 difference consists principally in watery matter, which is gradually evaporated. 

 New oats are not so readily ground down by the teeth as old ones. They 

 form a more glutinous mass, difficult to digest, and, when eaten in considerable 

 quantities, are apt to occasion colic and even staggers. If they are to be used 

 before they are from three to five months old, they would be materially im- 

 proved by a little kiln-drying. There is no fear for the horses from simple 

 drying, if the corn was good when it was put in the kiln. The old oat forms, 

 when chewed, a smooth and uniform mass, which readily dissolves in the 

 stomach, and yields the nourishment which it contains. Perhaps some che- 

 mical change may have been slowly effected in the old oat, disposing it to be 

 more readily assimilated. Oats should be plump, bright in colour, and free 

 from unpleasant smell or taste. The musty smell of wetted or damaged corn 

 is produced by a fungus which grows upon the seed, and which has an injurious 

 effect on the urinary organs, and often on the intestines, producing profuse 

 staling, inflammation of the kidneys, colic, and inflammation of the bowels. 



This musty smell is removed by kiln-drying the oat ; but care is here requi- 

 site that too great a degree of heat is not employed. It should be sufficient to 

 destroy the fungus without injuring the life of the seed. Many persons, but 

 without just cause, have considerable fear of the kiln-burnt oat. It is said to 

 produce inflammation of the bladder, and of the eyes, and mangy affec- 

 tions of the skin. The fact is, that many of the kiln-dried oats that are 

 given to horses were damaged before they were dried, and thus became 

 unhealthy. A considerable improvement would be effected, by cutting the 

 unthreshed oat-straw into chaff, and the expense of threshing would be saved. 

 Oat-straw is better than that of barley, but does not contain so much nutriment 

 as that of wheat. 



When the horse is fed on hay and oats, the quantity of the oats must vary 

 with his size and the work to be performed. In winter, four feeds, or from 

 ten to fourteen pounds of oats in the day, will be a fair allowance for a horse of 

 fifteen hands one or two inches high, and that has moderate work. In sum- 

 mer, half the quantity, with green food, will be sufficient. Those who work 

 on the farm have from ten to fourteen pounds, and the hunter from twelve to 

 sixteen. There are no efficient and safe substitutes for good oats ; but, on the 

 contrary, we are much inclined to believe that they possess an invigorating pro- 

 perty which is not found in other food. 



Oatmeal will form a poultice more stimulating than one composed of linseed 

 meal alone or they may be mingled in different proportions as circum- 

 stances require. In the form of gruel it constitutes one of the most important 

 articles of diet for the sick horse not, indeed, forced upon him, but a pail 

 containing it being slung in his box, and of which he will soon begin to drink 

 when water is denied. Few grooms make good gruel; it is either not 

 boiled long enough, or a sufficient quantity of oatmeal has not been 

 used. The proportions should be, a pound of meal thrown into a 



