192 



FOOD. 



barrows to the door of the building and there wait. The head groom, 

 attended by two others, enters the room, and with the scoop serves out 

 the provender, each groom by turns holding a manger to be filled. 



As the basins are loaded, these are arranged on the barrows ; when 

 the macerating box has been emptied, the. grooms and helpers proceed 

 upon their rounds. As each barrow stops before a door, the man who 

 wheels it goes to the outside of the building, and, pulling a string, 

 thereby raises the lid of the manger. He next proceeds to the entrance, 

 and, having undone the fastenings, stands ready to admit the groom on 

 his approach. This being done, the lower half is closed, and only 

 opened again to allow of the groom's egress. 



CARRTINQ THE FOOD ROUND TO THE STABLES. 



Where a horse, of a known restless or ravenous habit, is confined, an 

 external slide affords the means of supplying food. The manger, in such 

 a box, should be replaced after it has been cleansed; for, as it is then 

 empty, the food cannot be lost in consequence of the impatient hunger 

 or of the nervousness of the animal. When the feeding hour comes 

 round, the lid of the receptacle having been raised by pulling at the 

 string, the shutter is lifted up and the provender shot through the open 

 space. The steamed oats and chaff are not absolutely wet. The con- 

 dition is rather less sticky than the same bulk of brewers' grains. The 

 substance, therefore, would readily fall down into the manger; but, as 

 this mode necessitates that the incline be constantly scraped and cleaned, 



