176 FOOD. 



idea of a general subject. From this sample, however, certain leaves 

 could be chosen that are perfectly black, and which, when attempted to 

 be rolled between the fingers, would crumble into powder. Such a 

 peculiarity, together with the darkened hue, affords the easiest means of 

 recognizing this provender, which, although some silly people by prefer- 

 ence employ in their stables, is very far from being a wholesome food for 

 horses. Burnt vegetable matter produces potash ; therefore there can be 

 no cause to reject, as a groundless prejudice, the assertion that much 

 "mow-burnt hay" will occasion diabetes. It has a powerful odor, re- 

 sembhng the mixed smell which pervades a public hay market ; but the • 

 taste has little to distinguish it, being somewhat vapid. 



Weather-beaten Hay is equally devoid of smell or of taste. It has a 

 ragged, a confused, and a broken aspect. The hue is deepened ; but the 

 color greatly depends upon the period of its exposure, the soil on which 

 it has lain, the amount of wet to which it has been subjected, and the 

 condition in which it has been "got up." So delicate a produce as care- 



WEATHER-BEATEN HAT. 



fally prepared hay, of course cannot be long exposed to the effects of 

 wind and rain without its more choice qualities being deteriorated, while 

 to the extent of its deterioration, of course the farmer can oppose no 

 check. Therefore a fair general specimen, exhibiting the common char- 

 acteristics of the majority of samples, is submitted to the reader ; but it 

 cannot be expected that a single illustration should embody the multi- 

 form aspects which are generated by diverse and powerful influences 

 acting upon a perishable substance. 



Musty Hay is readily recognized by its strong and peculiar smell, 

 resembling the refuse which has been employed to stuff articles of cheap 

 furniture. This it likewise calls to mind by its rumpled and confused 

 appearance. It should never be offered to any animal as a substitute 

 even for better food. 



"Upland Hay," as will be seen by the foregoing remarks, is a fair 

 general fodder for the horse. To it, however, a portion of clover hay 

 should be added ; but this last is besf given in the form of chaff. Ready- 

 cut chaff should never be purchased, because most persons have extraor- 



