20 THE IMPROVED ART OF FARRIERY. 



when cut in the proper season is left exposed to the 

 sun and air, and after a due time gathered together into 

 what is termed ricks. The greatest care is requisite 

 during the whole process, for the most judicious per- 

 sons have frequently been unfortunate enough to have 

 their ricks mowhurnt (as it is generally called) ; in such 

 cases the nutritious qualities are greatly inferior to 

 good and sweet hay, and in many cases have produced 

 disease. When hay of an inferior quality is given to 

 horses, it will do good to sprinkle a little water in which 

 salt has been dissolved on it ; this gives the animal a 

 rehsh for the food, which he might be inclined other- 

 wise to refase, and likewise renders it innoxious. Old 

 hay, which has been carefully stacked, and in which the 

 fermentative process has been of long duration, may 

 be looked upon as more nutritious than new hay. 

 Many opinions are held respecting hay generally. 

 Blaine says, *' Horsemen are not agreed on the sub- 

 ject of the properties of hay as a food for horses, some 

 holding it very cheap, others lauding it to the skies. 

 If these animals can be supported by it, of which there 

 IS ample proof, it must have sufficient nutritious pro- 

 perties : but will it do so under great and accelerated 

 exertion ? The answer is — No. Hay, to support life 

 even, must be taken in great quantities, much time 

 must be allowed to digest it, and much water to fur- 

 nish gastric maceration for it in the stomach. All 

 these circumstances are directly against those uses 

 of the horse to which luxury and the wants of com- 

 merce have applied him, particularly the lighter va- 

 rieties. Among these, therefore, hay is more used as 

 a condiment, or as we use our vegetables, to increase 

 the bulk of aliments to a healthy distention of the 

 stomach ; and as such, very little of it is actually ne- 

 cessary where horses are put to extreme exertion, for 



