OF FARRIERY. 



343 



trees deprived of their resin by infusion, chopped 

 straw, &c., are substances and resources which 

 may be usefully employed. But would it not 

 be more advantageous and more salutary to 

 prepare their common food ? Would not the 

 conversion of grain into bread be as beneficial 

 to animals as to man ? 



Trituration, steeping, and baking, correct, 

 evolve, and perfect the nutritive qualities of 

 grain ; may not these preparations be as useful 

 for animals as it is to the human race ? But 

 may not such preparation be ratiier an addi- 

 tional expense than a saving ? Certainly not, 

 if it is true that cattle will consume much less, 

 and will thrive better on it ; and this experience 

 has proved. It would be difficult to contend 

 that animals wiil not fare better on food which 

 has been subjected to a salutary process ; the 

 mixture of salt in their bread will render it 

 more wholesome, and that salt is very effica- 

 cious mixed with or thrown into their usual 

 food. In regard to economy, it has already 

 been proved that salt cake is a cheap and ex- 

 cellent food for sheep ; and in Sweden, oat 

 bread is used for Horse.s, and is found much 

 cheaper and more salutary than the simple 

 grain. It may be remarked that Horses 

 always pass some part of the oats they have 

 eaten whole ; ti.eir stomachs labour much to 

 digest food, some part of which is entirely lost, 

 and is even dangerous to them. Oats ground 

 and baked would not occasion these incon- 

 veniences. 



Experience has proved in Sweden, that one 

 ton of oats makes 480 loaves, on which a 

 Horse may be better kept (at the rate of two 

 loaves a day) for 240 days, than if he had had 

 six tons or even more of raw oats. The husk 

 of the oat remains mixed with the flour : the 

 xreigiit of the water used in making the dough 



is gained, and a great deal of water is neces- 

 sary. With a given quantity of wheat flour, 

 wit/ioiit the husk, a quantity of bread is made 

 for the use of man, weighing more than the 

 raw grain tcith the husk. On the other hand, 

 a less weight of bread than of oats should be 

 given to Horses, because the bread is more 

 nourishing, especially if rye be mixed with 

 the oats. We have remarked, that with salt 

 the bread will be more wholesome and nutri- 

 tious. It has been calculated in Sweden, that 

 after all expenses have been taken into con- 

 sideration, a great saving is effected by feeding 

 the Horses on bread made of oats and rye. 

 The Swedes never give hay, without mixing it 

 with two-thirds of chopped straw, and adding 

 bread broken up. The better to preserve this 

 bread, it should be made in the shape of 

 cakes ; and if it be prepared like biscuit, it 

 will keep very long without losing its nutritive 

 qualities. 



How is it that, in making bread for cattle, 

 roots liave never yet been generally employed ? 

 Wild plants and seeds containing starch, would 

 also furnish materials. Good bread for cattle 

 may be made from the farinaceous parts of 

 the horse-chestnut, acorns, mandragora, dog's 

 grass, &c. These substances may be used 

 in the composition of bread for cattle, together 

 with potatoes reduced to powder. 



In all agricultural experiments, we must 

 never allow ourselves to be discouraged ; 

 creatures accustomed to a particular diet, will 

 sometimes refuse a superior one, for that to 

 which they are habituated. It should be 

 frequently presented to them, and before long 

 they will relish it. Why should not leaves, 

 chaff", straw, heath, fern, &c., reduced to 

 powder, be mixed with this bread ? Beet- 

 root, or potatoes and flour will serve as a 



