32 THE HORSE 



their forage, as it will certainly pay them for any additional 

 expense. Beans will replace an equivalent quantity of 

 oats, so that there need be no difficulty if beans are 

 procurable. Peas and lentils are a good substitute and 

 their properties very similar. 



Bran is extensively employed ; in fact, nearly every 

 stable has a compartment in the corn bin for its bran. 

 It is the coarser offal of the wheat, but its nutritive value 

 is comparatively small. When given as a mash alone or 

 in conjunction with scalded oats it has marked laxative 

 properties. Horses seem to like it along with their food, 

 but some are fonder of it than others. Good bran should 

 have a pleasant odour, leave a mealy mark when rubbed 

 on the palm of the hand, and be in moderatel}^ large 

 flakes. Old bran has a brownish tint, the flakes are small, 

 and it loses nearly all its floury touch. It is more used for 

 poultices than anything else, but even for this purpose 

 there is a lot to be said against it, and very Httle to be said 

 for it. The days of the bran poultice are over, or at any 

 rate should be. From i to 2 lb. of bran a day is quite 

 enough as an addition to the forage. Linseed, on the 

 other hand, is a most invaluable adjunct, as its nutritive 

 properties stand well in the hst. It requires well cooking 

 so as to swell the seeds in order to obtain its mucilaginous 

 quahties. It is also rich in oil, and from it linseed oil is 

 derived. In France linseed, or flax, is grown to a consider- 

 able extent, but most of the linseed imported into Great 

 Britain used to come from Russia. A pound of linseed 

 may be allowed to displace 2 lb. of oats in the forage 

 ration, provided that the linseed is properly cooked. 

 It has a most beneficial effect on the coat and skin, and 

 horses improve greatly on this substance. 



For sick horses linseed is simply invaluable, for which 

 purpose it is most extensively employed. It requires 

 careful cooking, and the best method of deahng with it is 

 to boil it in a steam-jacketed cooker, otherwise it is 

 inclined to stick to the bottom of the copper and get 



