62 (JHAPTEfi 5. 



mash. But the sick horse, whose appetite is very capricious, will more 

 often he temi)ted ])\ the carrot alone. 



98{. Gruel. 



Gmel made from oatmeal is palatiible and refreshing to a tired horse. 

 The stomach seems to assimilate it more readily than hard corn. The 

 veiy best fi-esh coarsely ground oatmeal should be used. 



Good gi-uel is made by putting about a double handful of oatmeal into 

 a pail and pouring on it a little cold water. After being well stirred, a 

 gallon and a half of hot, but not boiling, water must be added, and the 

 whole stirred again. Boiling water should not be used, because it pro- 

 duces a more starchy compound than is suitable for the stomach of tlie 

 horse in an exhausted condition. The temperature should be reduced to 

 that of new milk before it is given. If the horse is A^ery much over- 

 tasked, it may be advisable to add to it a wine-glassful of spirits or a 

 pint of ale. 



Gruel may also be made from boiled linseed, and many jiersons prefer 

 it to oatmeal gruel. It should be jirepared by boiling about one pound 

 of linseed in two gallons of water. The fluid should be strained, and 

 forms a nice drink. The residuum may be utilised Ijy mixing it with 

 l)ran in the form of a mash. 



98j. Bran. 



Bran, when fresh ground and wetted, is useful as a laxative. It acts 

 mechanically on the lining membrane of the stomach by causing a slight 

 ii'ritation, which increases the secretions and thereby quickens the pas- 

 sage of the contents of the intestines. 



In the cavalry a bran mash is usually substituted for the feed of oats 

 on every Saturday evening, partly because the horses are not exercised 

 on Sundays, and partly as a preventive to constipation, which might 

 othenvise arise from being kept on hard food exclusively year after year. 



Whether from this practice or not, it is certain that troop horses do 

 not require those periodical doses of physic which in many stables are 

 supposed to be essential to the maintenance of health. 



A bran mash should be made as follows : — The bran should be placed 

 in a clean stable pail, and as much boiling water poured in as the bran 

 will absorb. Half an ounce of salt may be added, and the whole should 

 be covered up to keep in the steam until sufficiently cool. A pound of 

 well-boiled linseed is a valuable addition. 



Dry bran in small quantities is said to have an astringent effect. It 

 is often given after physic, if over-active, to stop its fm*ther action. A 

 handful of flour, however, in water will answer this purpose better. Bran 

 should invariably be fresh ground. 



98A-. Limeed. 

 Linseed is the seed of the flax plant, and is a valuable food for horses 

 in low or debilitated condition. It is slightlv laxative, is soothing to 



