THE HORSE. 77 



lieve that it contains more saccharine matter ; thes» 

 observations, therefore, can hardly apply to it.] The 

 horse is fond of it, and will eat a large quantity, 

 much of which passes through him little altered by 

 the digestive process, and probably retaining a good 

 deal of its nutriment. On the other hand, hay which 

 is very old is dry, tasteless and brittle. The horse 

 rejects much and. eats little. Old hay is much re- 

 commended ; but by old I suppose is meant not new. 

 In the south, perhaps, stacked hay does not so soon 

 degenerate as in the north, where it is certainly old. 

 enough in one year. 



Heated Hay, sometimes termed mowburnt, is that 

 which has undergone too much fermentation. In 

 curing hay it is thrown in a heap to sweat, that is, 

 till a slight degree of fermentation takes place, which 

 is arrested by exposing the hay to the air. This, it 

 appeal's, is necessary for its preservation in the stack. 

 But sometimes the process is carried' too far, or, 

 more frequently, it is re-excited, after the hay is 

 stored past. Hay that has been thus injured is not all 

 alike. Some of it ac(]uires a very sweet sugary 

 taste ; and this portion is eaten ; some of it is chang- 

 ed in colour to a dark brown, and has its texture al- 

 tered ; it is short, brittle as rotten wood, and has a 

 disagreeable taste ; this portion seems to be reject- 

 ed ; another portion of the same stack is mouldy, 

 stinking, quite rotten, and no horse will eat this. All 

 kinds of hay, however good originally, may suffer 

 this injury. When the damage has been slight, 

 most horses will eat certain portions of the hay very 

 greedily ; they seem to be fond of it for the first 

 week, but subsequently it is rejected in disgust. 

 Upon the whole, I believe it is the most unprofit- 

 able fodder that horses can receive. When very 

 bad it is dear, though obtained in a gift, for it often 

 does much mischief, particularly to horses of fast 

 work. Much is wasted, and that which is eaten 



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