358 HORSE PORTRAITURE. 



one-tenth of one per cent, less than wheat, while there is 

 fifty-one per cent, of carbon, wheat having forty-six per 

 cent. Oats having been found superior to any other grain 

 for the food of horses when working fast, it is fair to infer 

 that the proportion of nitrogen and carbon in this grain 

 is the best. 



Without doubt, the grain used in the analyses I have 

 quoted, was of the very best quality, and from the results 

 of experiments in England, where the oats are better and 

 heavier than here, shows more nutritive qualities than 

 ours would. I have seen oats that looked plump weigh 

 only twenty-eight pounds to the bushel, and I have used 

 those that weighed upwards of forty pounds. It will 

 readily be granted that a horse would require more quarts 

 of the first, and he will also want more pounds of them to 

 obtain the same nutriment, the lighter ones having so 

 much thicker husks. Good oats are an absolute necessity, 

 and unless they possess the qualities requisite, we will be 

 unable to get a horse in proper condition. I have stated 

 before, that they ought to be heavy, two years old, and 

 remain in the stack long enough to sweat before they are 

 put in the bin. They will sweat there again, and every 

 year they are kept they go through this process, which is 

 probably the reason why old oats are so much better than 

 new ones. To detect niustiness, breathe on them, as I 

 directed for the hay. Observe closely, to notice whether 

 they have sprouted while in the shock or stack. You will 

 discover in this case the dried germ still adhering to the 

 kernel. See that there is no foreign substances mixed 

 with them, as seeds of weeds, gravel, dirt, &c., &c. 



Poor corn is easier told than inferior oats. The ears 

 should be bright, the kernels solid and plump, and on 

 breaking the ear there should be no dampness or mold. 

 The other articles needed, as bran, linseed meal, oat meal, 

 sago, &c., &c., it is needless to say, should be of the very 



