FEEDING. 21 



In stables where the stalls are divided by bales or 

 swinging-bars, the hoRses when feeding should have 

 their heads so tied as to prevent them from consuming 

 their neighbours' food, or the result would be that the 

 greedy or more rapid eaters would succeed in devouring 

 more than their fair share, while the slower feeders 

 would have to go on short commons. 



Oats ought always to be hruisGcl, as many horses, 

 whether from greediness in devouring their food, or 

 from their teeth being incapable of grinding, swallow 

 them whole ; and it is a notorious fact that oats, unless 

 masticated, pass right through the animal undigested. 



When supplies have been very deficient with forces 

 in the field, the camp-followers have been known to 

 exist upon the grain extracted from the droppings of 

 the horses. 



It should be remembered that not more than at the 

 utmost two days' consumxption of oats should be bruised 

 at a time, as they soon turn sour in that state, and are 

 thus unfit for the use of that most delicate feeder, the 

 horse. All oats before being bruised should be well 

 sifted, to dispose of the gravel and dust which are al- 

 ways present in the grain as it comes from the farmer. 

 Unbruised oats, if ever used, should be similarly pre- 

 pared before being given in feed. 



Hay ought always to be cut into chaff or may be 

 mixed with the corn, which is the only way to insure 

 the proper proportion being given at a feed. When the 

 hay is not cut but fed from the rack, never more than 

 3 lb. should be put in the rack at a time. If desirable 

 to give as much as 12 lb. daily, let the rack be filled 

 six times in twenty-four hours. 



Beans must be invariably split or bruised. It is 



