CONTENTS 



CHAPTER PAGE 



I. INTRODUCTION .--.-. 1 



II. THE CHEMICAL COMPOSITION OF FOODS - - - 7 



III. DIGESTION AND DIGESTIBILITY - - - - 23 



IV. ESTIMATION OF THE REAL NUTRITIVE VALUE OF FOOD- 



STUFFS ------- 33 



V. MAINTENANCE REQUIREMENTS OF AN ANIMAL AT REST, AND 



WORKING REQUIREMENTS - - - - 43 



VI. A SUITABLE RATION - - - - - 54 



VII. THE COMPARATIVE COST OF VARIOUS FOODS - - 67 

 VIII. SUBSTITUTIONAL DIETING AND THE PRACTICE OF SUB- 

 STITUTION - - - - - - 74 



IX. THE PREPARATION OF FOOD - - - - 81 



X. SOME PRACTICAL POINTS IN FEEDING AND WATERING - 87 



XI. FEEDING SICK HORSES - - - - - 95 



XII. TABLES — READY RECKONER — EXAMPLES - - - 102 



INDEX ...-_.. 115 



IX 



