44 CHAPTER 5. 



sweetness, and miikiness about its flour. la very dry seasons these dis- 

 tinctions are less observable than in ordinary years. 



New oats as a general rule are softer than old; but here again the 

 season, the state of the weather for some time preceding the sample 

 coming to market, and the dampness perhaps of the place in which they 

 have been stored, may cause old oats to handle as soft as new. On the 

 other hand, in very fine seasons new oats may come to market almost as 

 dry and hard as old in average years. 



In bearded varieties the beards are well preserved in new samples ; 

 but from old oats a considerable proportion of the beards have generally 

 fallen off or been knocked off by friction in carriage, &c. In all kinds 

 the ends of the grains from the above causes always look shorter and 

 sharper in old than in new samples. Tlie husk also becomes tight and 

 locked round the kernel. 



The skin of" the kernel of a new oat is covered with a very fine prickly 

 down composed of very minute hairs. In the old oat the kernel appears 

 and feels more smooth. If the husks are stripped off, this distinction 

 will be quite perceptible to the palate in chewing a few grains of each. 



All the above distinctions except the first are subject to so many modi- 

 fications according to varying circumstances, that we must advise the 

 reader, whilst not altogether neglecting them, to form his opinion chiefly 

 by the presence or absence of the earthy smell. 



73ct. Crushed oats. 



Crushed oats are frequently given with advantage, especially to greedy 

 feeders and animals that bolt their food without sufficiently masticating 

 it. Oats, however, should never be pm-chased crushed, as inferior grain 

 can easily be, and generally is, substituted for that of better quality. ^ 



If crushed oats are used, it is advisable to buy a small hand-mill. 

 The oats can then be crushed as required, and the quality can be ensured. 



74. Ofhfr (irniii. Indian mm, Barley, Gram. 



Indian corn cmshed or ground is often used in lieu of oats, when the 

 price happens to be moderate, or the quality of the oat crop is indifferent. 

 It answers very well, and some horses put on flesh better with it than 

 VN-ith oats. It should be given mixed with about an equal quantity of 

 bran and chopped hay, the whole being slightly wetted. About the same 

 weio-ht of meal may be given as the horses had been accustomed to of 

 com. 



Many persons prefer giving Indian com whole after soaking it for 

 some hours. This process softens the grain and causes it to swell. In 

 this condition it is more readily masticated, and is supposed to be more 

 easy of digestion. The author has not tried it in this form, and hesi- 

 tates to recommend it. 



In some foreign countries other gi-ain is substituted for oats, some 



I 



