166 STABLE ECONOMY. 



It is commonly believed that grass lias some renovating 

 and purifying properties, not possessed by hay nor by grain. 

 It is true that all the kinds of green herbage, including clover, 

 saintfoin, lucerne, tares, and ryegrass, produce a change upon 

 *he horse. But whether the change be for better or for w( rse, 

 is another question. For the first two or three days, green 

 food relaxes the bowels and increases the secretion of urine 

 and of perspiration. Very often it produces an eruption on 

 the skin, particularly when given along with a large allow- 

 ance of grain. When the horse is permitted to eat what he 

 pleases, the belly becomes large. These effects may be 

 termed immediate. They are most apparent at the com- 

 mencement, but are visible so long as the horse receives any 

 considerable quantity of grass. Green food produces other 

 effects not so easily traced. Wounds heal more kindly, in- 

 flammatory diseases are not so fatal, and chronic diseases fre- 

 quently abate, or they entirely disappear under the use of 

 grass. The horse, however, is always soft, when fed much 

 }n green food. He sweats a great deal, and is soon exhaust- 

 ed by his work. 



Clover, Ryegrass, Tares, Lucerne, Saintfuin, and the Oat- 

 Plant., are all used as green food. So far as the horse is con- 

 cerned, one seems to be as good as ayof the others. They 

 appear to produce the same effects as grass. Amid such 

 variety we might expect to find some difference ; b'jt I have 

 not been able to perceive any. Some horses, indeed, like 

 one article better than another, but this seems to be mere taste, 

 for no one of them appears to be generally preferred nor re- 

 jected. There are various opinions, however as to the com 

 parative value of these articles. Some affirm *hat clover is 

 less nutritious than ryegrass, some that tares are poor watery 

 feeding, and others that lucerne and saintfoin are. the best of 

 the whole lot. But opinion on the subject seems to be auite 

 vagye. Whatever one affirms, another will be found to deny. 

 In Scotland, lucerne and saintfoin are very little used ; but 

 clover, ryegrass, and tares, are given each in their season, as 

 if one were equal to another. 



Beans, wheat, rye, and oats, the whole plant, are some- 

 times, but very seldom, and never regularly used as food 

 for horses. Cabbage, and some other green articles, are eat- 

 en, but they deserve no particular notice. Several, which 

 form the ordinary green food of horses in other countries, are 

 not grown here. The leaves and clippings of the vine are 

 much used in many parts of France. 



