SAGO GEIJEL. — HAT TEA. 113 



earthenware pot. This process, however, is slow, so that more 

 time is required in its preparation than in boiling it. Some 

 horses prefer a mixture of both kinds of gruel ; and to some, 

 oatmeal gruel is rendered more agreeable by adding salt, or a 

 little milk. Gruel is unpalatable when cold or when thick. It 

 should be given a little under blood heat, and of the consistency 

 of milk.* 



Sago G-euel. — Sago gruel, if properly prepared, is greatly 

 relished by horses. A quarter of a pound of the best sago, in 

 five pints of water, will be the right proportions with which to 

 make it. The sago combines entirely with the water, so that 

 when cold, the whole forms a gelatinous mass. It should be 

 given warm, and reduced in consistency, either with tepid water, 

 or with equal proportions of warm milk and water. The 

 addition of a little sugar renders it more palatable to many 

 patients. 



Hat Tea — Hay tea is made by placing a small quantity of 

 hay in a clean bucket, or any other vessel of a size suitable for 

 the purpose, and then pouring boiling water upon the contents. 

 The vessel should then be covered, and placed aside until the 

 liquor becomes cold, when it will be found of a pale brown 

 colour. In this state it should be poured through a sieve or 

 coarse cloth, and is then ready for use. It is seldom that 

 patients will drink it with the same avidity as they will drink 

 rice or barlev water, or milk and water. Sometimes it will be 

 found best to mix together hay tea and milk in equal proportions. 

 The hay used for tea should be free from dust, and not in 

 the least mow-burnt. 



Milk. — Milk aistd "Watee. — Milk is one of the most 

 valuable diluents we possess ; and there are but few horses which 

 will not drink it with avidity. It is best for a sick horse, after 



* For other remarks upon the art of preparing gruel, see page 73. 



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