THE PREPARATION OF FOOD 83 



general, and, further, because, although the advocates of 

 cooked food claim great advantages for it, experimental 

 evidence shows quite clearly that digestibility is con- 

 siderably lessened by the process. 



The essentials of a provender mill are much the same 

 in the case of a small or large stud ; a short description 

 of a mill will suffice to show the important features. 

 The building should be a three-storied one. The hay 

 and corn is drawn up into the third storey for storage, 

 and later to be handled and placed in bins, supplying the 

 chaff-cutters and corn-crushers which are on the second 

 floor. The chati and crushed corn from each of these is 

 mixed in a worm which leads to a bin with a sack spout 

 opening on the first floor. Here the bags of mixture 

 can be shoved or slid down a shoot into drays for despatch. 

 The ground floor will be occupied by the engine and 

 machinery store. All these rooms should be well 

 lighted and ventilated. The floors must be of concrete 

 or a similar material. These conditions help to make the 

 mill proof against rats, and allow of the proper cleansing 

 so necessary to keep down fungoid, insect, and other 

 pests, which naturally considerably lessen the nutritous 

 value of a food. 



At the commencement of milling operations, a " set " of 

 material will first be prepared. Thus, suppose the 

 daily allowance for each horse is : 



Total ... ... 32 



