FOODS AND FEEDING. 121 



The Utility of boiled foods in the service is limited to their occasional 

 use as condition raisers for horses which require fattening. 



In England, boiling horses food as a method of preparation is usually Turnip 

 confined to turnip mashes in farm stables ; in Ireland boiled potatoes 'J^.^'^^^- 

 are a common feed on which horses work and maintain condition ; in ^o''^*^ 

 hotter countries the value of boiled barley and maize, as part or whole of 130^^^ ^' 

 a feed, is well-known to most careful horse-masters, and as a condition barley and 

 raiser for thin horses they are constantly made use of. That such maize, 

 occasional feeding is harmful to the animals' digestion is a result 

 which has not been observed, and although boiled food is not desirable 

 as a rule, there are occasions where its judicious employment as a 

 change diet for horses out of condition is quite warranted, and the Chaff with 

 results obtained are often excellent. Chaff should be largely mixed with boiled 

 boiled food to compel mastication. foods. 



The addition of Salt. — The addition of salt to horses' food is not a The 

 necessity, they may be kept in the best condition without it, all the salt addition 

 they actually require for the body's nourishment being contained in their ^ • 

 food. But they are very fond of salt, and it is no doubt a pleasant 

 addition to their ration on this account, adding to the attractiveness and 

 palatability of the food and causing them to eat with great relish and 

 enjoyment. When procurable, a large lump of " rock " salt in the manger Rock salt, 

 is a constant attraction, and is sometimes of value in inducing the delicate 

 feeder and shy drinker to attack his meals with greater heartiness. 



Chaff ("Chop"). 



Whenever possible, hay should be fed as chaff" ; it is economical, and Use ot 

 it ensures the thorough mastication of grain when mixed with it. The chaff eco- 

 principle of feeding hay as chaff is universally recognised in commercial "°"^^*^^^- 

 stables as it prevents the waste which occurs through horses pulling 

 long hay out of the racks and soiling it underfoot. It is not always 

 possible, though it would be an advantage, to get a large proportion of 

 hay chopped in the service ; but in any case, sufficient should be pro- 

 vided to mix with each grain feed, and so ensure its thorough mastication. 

 Chaff" may be made from hay only or from a mixture of hay and straw ; Making 

 oat straw for choice ; it should be cut short, but not so short as to make chaff, 

 it a dust — about one inch — and only good quality stuff" should be 

 put into it. It is customary in the trade to chop inferior qualities of hay, 

 and consequently chaff" should always be a hom.e-made article. It is 

 improved by storage in bulk prior to issue, and should be well damped Should be 

 before feeding, with the object of preventing the dust which would damped. 



