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CHAPTER III. 

 Varieties of Food. 



OATS GRUEL GEAM KULTHEE URUD BARLEY INDIAN CORN 

 WHEAT BRAN BRAN MASHES BRAN AND LINSEED MASHES 

 LINSEED LINSEED TEA RICE RICE-WATER ROOTS GRASS AND 

 HAY BAMBOO LEAVES LUCERN MILK STOWAGE OF GRAIN. 



Oats. This grain, when grown in India, possesses a far 

 larger proportion of husk to flour than that produced in 

 England, hence its lower value as an article of food. 

 As the measure of the horse's appetite is by bulk, and 

 not by weight, the heavier the oat, the more valuable 

 it becomes. Samples, at 471bs., 421bs., and 321bs. to the 

 bushel, will respectively yield about three-fourths, one- 

 half, and one-third flour, which proportions approxi- 

 mately give the nutritive values. Mr. Stewart (Stable 

 Economy) tersely describes sound English corn as 

 follows : 



" Good oats are about one year old, plump, short, 

 hard, rattling when poured into the manger, sweet, 

 clean, free from chaff and dust, and weighing about 

 40ft>s. per bushel." Although our Indian oats are far 

 below this standard, still they are much superior, 

 as a food for horses, to any other grain which we 

 can procure. This is especially the case with hard- 

 worked animals, because they can eat an almost 



