FEEDIXG. 209 



per cent. It should, for every description of horse, invari- 

 ably be of the very best quality, nothing should induce the 

 owner to let even a pound of anything but old, fragrant, 

 sweet hay of good colour enter the stable. Such as has got 

 wet in the making, and has heated or moulded in the stack 

 — "mow-burnt," as it is termed — is pernicious, and the pro- 

 lific cause of broken wind, coughs, indigestion, and diabetes. 

 Too soft hay is generally that made from the second cut, or 

 aftermath, and is, therefore, devoid of nutrition. The best 

 hay is that grown on upland well-drained strong clay ; the 

 worst that from water meadows. Good sound chopped oat 

 straw is preferable to second-class hay. In order to insure 

 the proper portion of hay going with each feed of corn, 

 it should be chaffed and mixed with the bruised oats, 

 etc. j if fed from the rack, a proceeding often endanger- 

 ing the horse's eyes from falling seeds and dust, then not 

 more than three pounds should be placed in the rack at 

 one time. 



Clover hay, when well made and leafy, is much liked, 

 nutritious, and fattening. It is easily spoiled by rain. 

 Better still is that made from sainfoin^ and lucerne, very 

 much appreciated by horses when green and in flower, is 

 the best of the three. In India I have made superlatively 

 good hay from lucerne, cuttmg five crops, annually, to the 

 acre. 



Linseed contains a large quantity of heat-producing 

 matter, and is usually given, as suggested, in conjunction 

 with scalded bran, mixed with other substances. It is very 

 fattening, keeps the bowels open, and greatly improves the 

 coat. A mixture of oatmeal and linseed gruels is much 

 relished by horses suffering from debility or convalescing 

 from acute disease. 



For putting an extra-polish on the coat there is nothing 



