462 THE HORSE. 



Until very lately (previously to 1840) the allowance of troop 

 horses in the French army consisted for the reserve cavalry of : 



Hay nibs. =■ Hay 11 lbs. 



Oats 8 —Ditto 12 



Straw 11 =Ditto 2^ 



Total allowance 25^ 



For the cavalry of the line : 



Hay 8.8 1bs.= Hay 8.8 lbs. 



Oats.. 7.5 =Ditto 11.5 



Straw 11 =Ditto 2.7 



Total allowance 23.0 



For the light cavalry : 



Hay 8.81bs.= nay 8.8 lbs. 



Oats fi.6 = Ditto 10.1 



Straw 11 =Ditto 2.T 



Total allowance 21'6 



Influenced by the consideration of the frequent indifferent quality 

 of hay, and its*^ injurious effect upon the health of the horse, it was 

 decided in 1841 to replace a portion of the hay ration by a lar-xer 

 quantity of oats, an article much less liable to be adulterated, or to 

 be indifferent in quality. The allowance now consisted for the re- 

 serve cavalry of: 



lbs. lbs. 



Hay 1.8-Hay 8.9 



Oats. 9.2-Dltto 14.2 



Straw 11 —Ditto 2.7 



Total allowance 25.7 



For the cavalry of the line : 



lbs. lbs. 



Hay 6.6 — Hay 6.6 



Oats 8.8 — Ditto 18.5 



Straw 11 —Ditto 2.7 



Total allowance 22.3 



For the light cavalrv : 



lbs. lbs. 



Hay 6.6-Hay 6.6 



O.Hts 8.3 — Ditto 12.8 



Straw 11 —Ditto 2.7 



Total allowance 22.1 



From what precodos, it ajipoars that the substitution of oats for 

 hay was made upon a calculation which squares well with the theo- 

 retical inferences in regard to the relative nutritive powers of these 

 two articles. 



The allowance to the horse ought to be distributed into three por- 

 tions, constituting as many meals, and put before him in the morning 

 before going to work, in the middle of th.e day, and in the evening ; 

 he is generally watered at meal times. It is also highly advantage- 

 ous to the health of tlie horse that he be made to work with a cer- 

 tain regularity. Our horses at Bechelbronn, upon an allowance 

 equivalent to iili lbs. of hay, work from 8 to 10 hours a day, having 

 an hour's rest at midday. 



