312 Feeds and Feedinj. 



the form of molasses. In France, Spain and Italy, besides the 

 grasses, the leaves of limes, vines, the tops of acacia, the seeds of 

 the carob tree, etc., are used." 



493. Successful horse feeding a skilled art. — With each feeder 

 using a limited variety of feeding stuflfe one might at fb-st suppose 

 that the successful management of the horse, so far as feeding ia 

 coucerned, is a simple matter, when in reality it is the very op- 

 posite. Given two grooms with similar conditions as to horses 

 to be cared for, work performed, and feed bins to draw from. In 

 one case the team emerges from the stable with an action and 

 style which at once announces it in the best of condition; in the 

 other case, the lagging step, dull eye and rough coat advertise 

 better than words the lack of judgment in feeding and manage- 

 ment. In the second case the unsatisfactory condition of the ani- 

 mals has not necessarily been brought about by any saving at the 

 feed bin and hay mow; indeed, very frequently the poorer groom 

 makes the more frequent request for supplies. The indescrib- 

 able qualities which, rightly commingled, mark the good feeder 

 cannot be acquired from lectures nor from books, but must, in a 

 large measure, be born in the horseman. Study and observation 

 will add to the ability of the feeder, but all that may be written 

 will not make one an adept, nor cover his defects, if he does not 

 take to the work naturally. No one can study the practices of 

 successful horsemen without becoming strongly impressed with 

 the fact that there are several ways of reaching the desired end of 

 high finish and fine action with the horse. "With the pig we can 

 calculate about how much increase in weight is returned from a 

 pound of corn. The horse is on a higher plane, and weight alone is 

 not the only or even the main object in view; nerve and action are 

 qualities which count for more than mere avoirdupois. The skill 

 of the '* artist " horse feeder enters into the very life of the creature 

 he manages along with the food he supplies. If the reader finds 

 the counsel given in regard to feed and management not entirely 

 to his satisfaction, let him remember that we have chasen that 

 course which seems on the wliole the most rational and generally 

 api)licable, conceding that good results may also be obtained by 

 f»»llowing other systems. 



