114 MILK AND WATEE. — BEAN. 



it has been taken from the cow eight or ten hours. The cream 

 that is at the top should be removed prior to the milk being 

 given to the patient. New milk from a well conditioned cow 

 is generally too rich, unless treated as directed above, or freely 

 diluted with water. If the object be to give the animal the 

 benefit of the milk as food, warm it after removing the cream, 

 and allow the patient about three quarts at a time. It may bo 

 repeated three or even four times a day ; but if required as a 

 diluent merely, combine it with an equal quantity of tepid 

 water. Its flavour will be greatly improved by the addition of 

 a little salt, which removes its insipidity, and renders it more 

 palatable to the patient. 



Bean. — Bran is an indispensable article of diet for sick 

 horses. It should be clear and glossy in the colour of its 

 scales ; the scales should be of a moderate size, and perfectly 

 sweet to the smell. Pine bran is unfit for sick horses. Bran 

 may either be given alone as a mash, or mixed with boiled corn 

 of any kind. A certain degree of nicety is required in making a 

 mash. The common practice is, to place a certain quantity of 

 bran within a bucket, then to pour hot water upon it, and stir 

 the mass and give it to the horse immediately. To prepare a 

 mash properly, proceed as follows : first pour the bran into a 

 clean bucket, and add to it a teaspoonful of salt, then pour upon 

 it the requisite quantity of boiling water, and in doing so 

 contrive to let the water run upon nearly every portion of the 

 surface of the bran, then immediately afterwards spread a thin 

 coating of oatmeal upon the mass, and upon the oatmeal a dry 

 covering of bran, then cover the vessel with a clean sack or a 

 thick woollen rug, and place the whole aside in a cool place for 

 about half an hour ; after which remove the covering from the 

 vessel and lighty stir the contents: it is then ready for the 

 patient. The object in thus preparing the mash, is to thoroughly 



