THE HORSE. 87 



to the beginning of June, giving a little less than 

 oeventy pounds in the very shortest days, and a little 

 more in the spring. The tops of the carrots have 

 been given to horses, and it is said they were much 

 liked and quite wholesome. 



PARSNIPS. 



This root is used a good deal in France ; in the 

 neighbourhood of Brest, parsnips and cabbages are 

 boiled together and given to the horses warm, along 

 with some buckwheat flour. In the island of Jersey 

 the root is much cultivated, and is extensively used 

 for fattening stock, and for the table of all classes. 

 It is said not to be generally given to horses, for it 

 is alleged that their eyes suffer under its use. Arthur 

 Young, however, assures us, that the horses about 

 Morlaix are ordinarily fed upon parsnips, and that 

 they are considered " the best of all foods for a horse, 

 and. much exceeding oats." They are eaten both 

 raw and boiled. They are most usually washed, 

 sliced, and mixed with bran or chaff. The leaves, 

 mown while in good condition, are eaten as readily 

 as clover. 



Mangel-wurzel, Yams and the Turnip Cahbage, 

 have each been employed as food for horses, but I 

 have not been able to learn with what effect. • 



GRAIN. 



In this country the grain consists chiefly of oats, 

 beans and peas, but barley is now in very common 

 use, and wheat is occasionally given. The last two 

 articles, however, are rarely used to the exclusion 

 of oats, but are generally mixed with them in cer- 

 tain proportions. Rye, buckwheat and maize, are 

 used as grain in various parts of the world, but very 

 little or not at all in this. 



