DIFFERENT KINDS OF FOOD. 79 



" broken wind " and indigestion, as well as liver disease, have 

 been attributed to them. They should therefore be given in 

 small quantity, or mixed with hay. Owing to the amount of 

 moisture in clover, there is great difficulty in converting it into 

 hay ; consequently, it is liable to become mouldy and rank, and 

 therefore liable to produce disease of the bowels, etc. The 

 trefoils are said to contain a very active principle very irri- 

 tating to the kidneys. The amount of artificial forage which 

 may be given to horses with safety will vary according to 

 circumstances ; in the green state, it should be used sparingly, 

 especially with horses which are brought on to it for the first 

 time, as it is liable to undergo fermentation in the intestines, 

 and cause extreme distension. In the form of hay, owing to 

 its highly stimulating qualities, a sparing use of it should be 

 observed ' } one-third of this forage to two-thirds hay would be 

 a judicious mixture for ordinary use for horses not performing 

 hard work. Lucerne is a valuable food, when green, for sick 

 horses ; it should, however, be half dried in the sun before use, 

 if possible. When made into good hay, it is very good feeding, 

 mixed with the ordinary ration. 



Oats. Oats are generally considered the best grain food 

 for horses. Good oats are heavy, have a thin skin, and are 

 clean, hard, sweet, and free from musty smell. Ordinary oats 

 usually contain about 30 per cent, of innutritions husk ; and 

 light oats, weighing less than 40 Ibs. to the bushel, contain 

 a larger amount of husk than heavier oats. White oats are /n / 

 generally thinner in the skin than black. Yery good oats will 

 weigh from 42 Ibs to 48 Ibs. per bushel ; but under 40 Ibs. they 

 are not of much value for hard work, unless given in larger 

 quantity. Kiln-dried oats are objectionable, inasmuch as the 

 flour in them is more or less damaged, either in the process of 

 drying or before they have been put on the kiln. Foreign 

 oats, however, are generally slightly kiln-dried, even when in 

 good condition, before being put on board ship, with a view to 



