22 



any lengtli of time, as it leads to indigestion. 

 In selecting bran, avoid the small ground 

 dusty kinds, and choose that which is coarse 

 — the coarser the better — and test it by both 

 smelling and tasting. As bran soon becomes 

 sour, be careful to have what is left about the 

 corners of the manger carefully removed. 



Mashes : 



In making a bran mash, first jDut some 

 bran and a quantity of boiling water into a 

 pail or tub, then sprinkle dry bran on the 

 top and leave standing for a von, pie of Jioiir^ 

 covered over with horse-rubbers or a rug. 

 Before giving the mash, have it well stirred 

 with a clean stick, not irifh a rridn's Jiand, 

 for in this, as in everything about the stable, 

 cleanliness is of the utmost importance. Salt 

 or treacle may, with advantage, be added to 

 the mash. 



Thin Horses : 



When a horse which is living under appar- 

 ently favourable conditions becomes emaci- 

 ated — neither from overwork nor from 

 extreme age — an effort should be made to 

 discover the cause of the thinness. Begin by 



