flS 



PAET II. 



VARIETIES OF FOOD. 



THE food used for working horses are those 

 cereals and leguminous seeds which, usually 

 denominated corn, consist of oats, barley, Indian. 

 corn or maize, peas, beans, and tares, together 

 with hay, straw, bran, and linseed. 



These vary much in their properties as well as 

 nutrition, and on that ground alone arises the 

 question " What kinds are best, and what pro- 

 portion should be given ?" 



An answer will greatly depend upon circum- 

 stances, such as the character of work imposed, 

 together with the market price and condition of 

 the provender. 



The relative proportions of nutritious matter 

 contained in different kinds of food have been 

 ascertained from time to time by analysis, an 

 outline of which is as follows : 



T inn^ ,,,! Nutritious Fat, or 



In 100 pounds. pro ' ducers . 



Turnips ...... 1 9 



Red beet ...... 1J 8J 



Carrots ...... 2 10 



Potatoes ..... 2 25 



Hay ....... 8 



