ON THE CECONOMY OF THE STABLE. 87 



fing are faved, and it is an oeconomical expen- 

 diture of the oats, which are moreover very 

 frefli and agreeable to the horfe. If a neceflity 

 exifts for ufing new oats, and no better conve-? 

 nience offers, they may be dried in an oven. 



I have found it a fa6l, that it is moft advan- 

 tageous to grind all corn for horfes which are 

 kept at home, accordingly, I ground both 

 beans and oats as fine as poflible ; but it is 

 more ufual barely to break them. Whole 

 corn, with whatever it may be mixed, will 

 much of it be f^vallowed in that ftate, a great 

 deal only half mafticated, which will elude the 

 digeftive powers of the animal, and be eje6ied 

 from his body crude and unbroken. This is 

 particularly the cafe with brood mares and 

 young flock, the bellies of which are full of 

 flippery grafs ; fuch (hould ever have ground 

 corn, and mafhes fhould always be made with 

 it. Ground buck-wheat agrees well enough 

 with horfes, but that fpecies of corn is the leaft 

 fubflantial. 



Mr. Lawfon, a merchant of London, has 

 lately publifhed an elfay, on the ufe of " mixed 

 " and compreffed cattle fodder," intended as 

 feed and fattening for horfes, oxen, fheep, and 

 bogs. His plan is, to grind, cut, mix and 

 comprefs, all the articles in prefent ufe, as 

 food for cattle, with fome additional ones of 

 his own recommending ; and to keep the mafs 



flowed 



