X LIST OF CONTEXTS. 



CHAPTER IV. 

 Sketch of the Theory of Food and Nutrition. PAGE 



Composition of the body Waste of tissue Repair of 

 waste Analysis of forage Analysis of the ash of various 

 plants and seeds Nitrogenous food Fat, starch, and sugar 

 in food Heat supply Mineral substances Husk of grain 

 Bulk in food Selection of food Hay and grass Green 

 meat Variety in food Salt Relations of cold, heat, and 

 clothing to food Mastication and digestion Functions 

 performed by the blood Appetite Influence of an arti- 

 ficial state of life Preparation of food ... ... ... 4468 



CHAPTER V. 

 On Watering Horses ... ... ... ... 6974 



CHAPTER VI. 



Practical Rules for Feeding and Watering 

 Horses ... ... ... ... ... ... 7581 



CHAPTER VII. 

 Grooming and Stable Routine. 



On the theory of grooming Washing the horse Clipping 

 Grooming Dressing the mane and tail Tapeeing 

 Shedding the coat Care of the feet and legs Trimming 

 the mane and tail Bots Stable routine ... ... 8299 



CHAPTER VIII. 

 Management of Horses on Board Ship ... 100106 



CHAPTER IX. 



Servants. 

 Sy ces Grass-cutters Shoeing-smiths Riding-lads ... 107113 



CHAPTER X. 



Shoeing. 

 Shoeing Plates Tips On shoes getting loose ... 114117 



