358 HOESE POETBAITURE. 



ONE HUNDKED POUNDS OF GOOD HAY IS EQUAL IN NOURISHMENT TO 



400 ft, of green clover. 



275 ft> of green Indian corn. 

 374 ft, of wheat straw. 



443 ft> of rye straw. 

 195 ft> of oat straw. 

 400 ib of dried stalks of Indian corn. 



276 ft> of carrots. 

 54 ft) of rye. 



45 ft> of wheat. 

 54 ft, of barley. 

 59 ft, of oats. 

 57 ft, of Indian corn. 

 62 ft, of sunflower seeds. 

 69 Ib of linseed cake. 

 105 ft, of wheat bran. 

 83 ft> of dried oak leaves. 



This table was the result of experiments conducted by 

 the most eminent scientific agriculturists, and can be relied 

 on as correct, as far as such things can be proven. I am 

 at a loss to know what is meant by the " dried stalks of 

 Indian corn." If they were divested of the blades, I would 

 have thought them of no value, and with the leaves on, they 

 would not be so much inferior. Some trainers are so 

 particular as to stem the corn blades when feeding them, 

 but I think that is unnecessary. Neither can I recommend 

 the adoption of the plan of pulling hay, as it strips off the 

 leaves, which are the most nutritive portions. The hay 

 ought to be well shaken up, tossing it lightly with a fork, 

 which will free it from dust as effectually as the boys do 

 by twitching it through hands that have been just picking 

 up the droppings, and which must, in a measure, conta- 

 minate the hay, and make it less agreeable to the nice 

 discriminating taste of the horses. 



The time for feeding the hay is after the morning and 

 evening exercise, and the amount must be regulated to the 

 requirements of each horse. There are those that will 

 eat so much as to be totally unfit for fast work, while 

 others are benefited by coaxing them to eat all they can. 

 A heavy carcased, craving animal would distend himself 

 with hay if allowed, till he would be in no better plight 

 for rapid exertion than a fat alderman, who had just dined 

 on turtle soup, roasted venison, with a bottle or two of 



