m 



THE PRACTICAL HORSE KEEPER. 



producing or nitrogenous predominate, and in others tlie fat or 

 non-nitrogenous. In addition, in tlie various foods of the horse 

 there are woody fibre and cellulose, and salts of several 

 kinds, which play an important part in the body — such as 

 common salt, phosphates and carbonates of lime, potash, iron, 

 etc. Water is also a constituent which varies in quantity in a 

 very wide degree. 



The following table, drawn up by Hunting, shows the 

 constituents and their proportions in some of the kinds of food 

 usually given to horses. The last two columns are added by 

 Reynolds, for the purpose of showing the market value of 

 each article of food in such a city as Liverpool (though 

 the price is always more or less fluctuating), and also the 

 relative cost per unit of flesh-forming material contained in 

 each article. 



The nutritive value of a large number of articles of diet 

 consumed by the horse is given in the following table, which is 

 very useful in enabling a person to arrive at a conclusion with 

 regard to different kinds of feeding, as well as the quantities 

 of each article which should enter into the ration, according to 

 the requii-ements of the animal. 



