STABLIN-Q, FEED A:^D CARE. 



125 



equal, the most valuable, as these are the most expensive ingredients 

 to produce. 



Relatively to size, the horse has a smaller stomach than any- 

 other of our domestic animals. This makes it necessary that he 

 must feed frequently, digest promptly, and have a rich material in 

 a small bulk, thus adapting him especially to perform rapid work. 

 In a state of nature he is under no necessity of eating too much at 

 any one time, but replenishes the stomach lightly and at frequent 

 intervals throughout the day. There is no overloading, nor over- 

 tasking the organ, and no extreme exertion upon a full stomach, 

 which so often takes place in the domesticated condition. Even in 

 domestication, a horse will maintain excellent health on the natural 

 grasses, fresh or made into hay ; but when he is placed under the 

 saddle or in harness, and subjected to work, we take him from his 

 natural state, and the same feeding will no longer meet the demands 

 of the system. 



In regard to the kinds of feeding-stuffs to be used, it must be 

 apparent that, with the many different climates and surroundings 

 in this extensive country, what would be adapted to one section 

 would not suit in other parts. Yet there are three general points to 

 be considered, in order to develop a more rational and more econom- 

 ical system of feeding. First: How much of each of the essential 

 groups of food constituents is contained in the food ? Second : How 

 much of each of these essential food constituents is digestible under 

 existing circumstances, and thus directly available to the animal ? 

 Third : How much of the three essential food constituents does the 

 animal require to secure the best results ? Tables have been prepared, 

 at great labor and expense, for our benetit. The one given below 

 shows the composition and digestibility of the foods usually given 

 to horses. 



Pasture grass 

 Timothy hay 

 Oat straw . . . 

 Corn fodder . 

 Oats igvsim). 

 Com (dent) . 

 Wheat bran- 



COMPOSITION. 



Nitrogen, 



free 

 extract. 

 13T~ 

 45.8 

 26.4 

 37.9 

 58. 

 70.2 

 53.6 



DIGESTIBILITY. 



Nitrogen, 



free 

 extract. 



79 

 56 

 42 



77 

 94 

 75 



By reference to this table, it will be seen that the albuminoids 

 (protein) in the hay and grasses are little more than half the amount 

 present in the same weight of grain. Thus the grain furnishes 



