144 FOOD. 



ones. They form a more glutinous mass, difficult to digest, 

 and, when eaten in considerable quantities, are apt to occa- 

 sion colic, or even staggers. If they are to be used before 

 they are from three to five months old, they would be materi- 

 ally improved by a little kiln-drying. There is no fear for 

 the horses from simple drying, if the grain is good when put 

 into the kiln. The old oat forms, when chewed, a smooth and 

 uniform mass, which readily dissolves in the stomach, and 

 yields the nourishment which it contains. Perhaps some chemi- 

 cal change may have been slowly effected in the old oat, dis- 

 posing it to be more readily assimilated. Oats should be 

 plump, bright in color, and free from unpleasant smell or taste. 

 The musty smell of wet or damaged grain is produced by a 

 fungus growing upon the seed, which has an injurious effect 

 upon the urinary organs, and often on the intestines, producing 

 profuse staling, inflammation of the kidneys, colic, and inflam- 

 mation of the bowels. 



This musty smell is removed by kiln-drying the oat; but 

 care is here requisite that too great a degree of heat is not 

 employed. It should be sufficient to destroy the fungus with- 

 out injuring the life of the seed. A considerable improvement 

 would be effected by cutting the unthrashed oat-straw into 

 chaff, and the expense of thrashing would be saved. Oat- 

 straw is better than that of barley, but does not contain so 

 much nutriment as that of wheat. 



When the horse is fed on hay and oats, the quantity of the 

 oats must vary with his size and the work to be performed. 

 In winter, four feeds, or fL'om ten to fourteen pounds of oats in 

 the day, will be a fair allowance for a horse of fifteen hands 

 and one or two inches in height, and that has moderate work. 



