THE IMPROVED ART OF FARRIERY. 23 



from their highly nutritious nature. The sick horse 

 rapidly regains his pristine health and activity through 

 the help of this useful vegetable. Add to these quali- 

 ties the animal is very partial to and will work well on 

 them. 2. Parsnips may be used to the same effect, 

 as they have been proved equally nutritious. 3. Swe- 

 dish Turnips are likewise veiy excellent ; and though 

 they do not contain the same quantity of nukiment as 

 the two vegetables I have just named, are much easier 

 of digestion, and merit more value than is generally 

 put on them by the horse dealer. 4. Potatoes have 

 been successfully given to the horse, but the benefit 

 derived has been more beneficial when boiled, and in 

 some cases the animal has preferred them to oats. If 

 the potatoes are cheap you could not do better than 

 feed with them, as the good condition, activity, and 

 powers of a horse, will soon convince those who em- 

 ploy this diet. The quantity of water given should 

 generally be lessened in these cases. 



In addition to the different diets here named, many 

 employ other things, but this chiefly depends upon 

 the locality of places, and the possibility of procuring 

 such food as is generally esteemed most wholesome 

 for the horse. Moreover, different countries find dif- 

 ferent provender more suitable to the condition and 

 health of their animals, as according to the situation, 

 vegetables, herbage, grain, &c., all vary in their re- 

 spective qualities. 



To those wishing to be informed more particularly 

 on the respective merits of a horse's diet, I would re- 

 commend a perusal of " The Horse," a v^^ork pub- 

 lished under the superintendence of the Society for the 

 Diffusion of Useful Knowledge. The whole subject is 

 treated in a masterly manner, and the author deserved 

 the greatest credit as having first put into the hands 



