156 



FEEDING. 



THIS is one of the most comprehensive subjects 

 connected with the keeping and management of 

 horses. 



Before going into details,, we must again refer 

 the reader to Parts I. and II. for the intricacies 

 to be understood. The dogmatism to which a 

 writer on popular subjects is compelled to de- 

 scend, forbids the indulgence of going into cause 

 and effect. They will therefore prove a ser- 

 viceable guide to those desirous of pursuing 

 the theory of that which we now take up in 

 description. 



The provender used for horses consists of oats, 

 beans, peas, barley, lentils, or tares, hay, straw, 

 and bran. Besides, fashion, and a view to 

 economy, has led the way towards introducing 

 additional substances, as Indian corn or maize, 

 the locust or Carob bean, linseed oil -cake, con- 

 diments or spicy foods, and with the season, grass, 

 clover, rye-grass, tares, potatoes, turnips, and 

 carrots, usually called vegetable food. 



Oats form the principal article of diet for 

 horses in almost all parts. Of these there are 

 many varieties, the most economical being pro- 

 bably the potato and Scotch white oat. In 

 contradistinction to these, the most common are 

 the English black and the white Tartary oats ; 



