2o8 HORSEMANSHIP. 



teams, are the best when given in large quantities. j\Ian- 

 golds are good in spring-time, when other roots deteriorate. 

 Kohl-rabi, excellent for brood mares as a milk-producer, 

 should have no place in the riding-stable, and potatoes are 

 not to be thought of. For horses doing fast work the 

 quantity given should never be large. I have heard carrots 

 objected to as producing eruption on the skin. Such is not 

 my experience. If they produce any blotches, then that 

 eruption is better out than in. Moderately used they are 

 sen-iceable, are much relished by both well and ailing 

 horses, and are nutritious and appetizing. If given too 

 freely they interrupt the formation and maintenance of 

 muscle, and lower condition. London coachmen and 

 grooms are very fond of getting the permission of their 

 employers to purchase carrots largely, but it is more than 

 suspected that the succulent root finds its way into the 

 family all-a-blaze pan, and not into the manger. Not a few 

 give carrots, cut into fingers, along with the corn, thinking 

 to tempt shy feeders, but the carrots are picked out by the 

 horse, and the oats rejected ; to avoid this the roots should 

 be pulped. Carrots, if stored in dry sand in a dry cool 

 place, will keep a long time. My experience of this green 

 food is that a small daily allowance, in summer especially, 

 acts much in the same manner as a salad does with us, and 

 that it keeps horses from getting stale, stiff, husky, and hide- 

 bound, also that it helps to keep the wind right. That it 

 keeps the system cool and open cannot be doubted. 



We now come to that important portion of the horse's 

 dietary, hay. The quantity required per diem varies with 

 many circumstances, and must be governed by the size of 

 the animal, the quantity of other food he is getting, the 

 nature of the work, and the quality of the hay. The 

 nutritious materials found in hay vary from six to fourteen 



