CONTENTS. 



rage. 



Introduction 5 



Principles of nutrition 6 



Composition of feeding stuffs 9 



Comparative value of feeding stuffs 11 



Cereal grains 11 



Leguminous seeds 14 



Oil cakes and other commercial by-products 14 



Forage crops, fresh and cured 16 



Roots and tubers 19 



Molasses and other by-products of sugar making 20 



Fruits, fresh and dried 21 



Injurious feeding stuffs 21 



Method of feeding 23 



Cooked and raw feed 23 



Dry and soaked feed 23 



Ground and unground feed - 24 



Cut and uncut coarse fodder 24 



Fattening horses for market 25 



Watering horses 25 



Digestibility of feeding stuffs _ 27 



Comparative digestibility by horses and ruminants 28 



Rations actually fed and feeding standards 30 



Method of calculating rations 36 



Muscular work and its effect on food requirements 37 



Measuring muscular work 37 



Muscular work in its relation to the ration 38 



Proportion of energy of food expended for internal and external muscular 



work 40 



Energy required to chew and digest food 40 



' ' True nutritive value ' ' of feeding stuffs 41 



Fixing rations on the basis of internal and external muscular work * 42 



Summary 42 



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3 



