22 THE IMPROVED ART OF FARRIERY„ 



Barley is more generally used on the Continent than 

 in England, but it has been found to tend to inflam- 

 mation, mange, &c., more readily than oats. It is 

 accounted more nutritive, and when employed under 

 the form of malt has been serviceable to horses recover- 

 ing from sickness. In conjunction with straw, it is 

 mostly employed by our neighbours in Europe as we 

 use oats and hay. Wheat is a grain less given to 

 horses than any other, as it is found much less diges- 

 tible than the two former ; it produces costiveness from 

 its nature, which is very glutinous : when made into 

 flour it has been eflective in cases of over purgation. 



Though strictly speaking beans and peas could not 

 be considered as grains, yet it may not be amiss to 

 mention them here. Beans, especially in farms, form 

 an essential part of the horse's diet. They are better 

 crushed, particularly when given to aged horses, as 

 then they can more easily masticate them, and so turn 

 their nutritive matter to account. Few things add so 

 materially to the vigour of the horse ; and as Mr. 

 Youatt says, " There is no traveller who is not aware 

 of the diflerence in the spirit and continuance of his 

 horse if he allows or denies him beans on his journey." 

 The best method to give them is with oats, as alone 

 they are apt to beget costiveness. Peas are not used 

 when the horse is in active employ, although very nu- 

 tritive : the principal danger to be apprehended where 

 they are given must be occasioned from the aptitude 

 of the animal swallowing them uncrushed, as then they 

 swell and enlarge the stomach, and are very inju- 

 rious. 



3. Roots: the most general in use are — 1. Carrots, 

 on which too much cannot be said in their favour. 

 When the horse is in health they contribute to strength, 

 and make the condition good, and the coat look well. 



