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CHAPTER V. 

 VARIETIES OF FOOD. 



Oats Maize Barley Dried Brewers' Grains Wheat Bran Linseed Beans 

 and Peas Millet Rice Rice Meal Rye Cocoanut Meal Potatoes- 

 Roots, Fruit, Gourds, and Sugarcane Indian Pulses Cows' Milk Grass, 

 Hay and Straw Lucerne Bamboo Leaves Condiments, etc. 



OATS. 



Description. Oats are divided according to their colour, 

 into white oats, tawny or grey oats, and black oats. The 

 shape and weight of oats vary more than those of any other 

 kind of feeding grain, chiefly on account of the nature of the* 

 husk, which is usually well developed ; but in some varieties 

 it is thin, and there is a kind of oat that has no husk. In 

 some, the kernel is short and plump ; in others, long and 

 thin, as we find in oats grown in hot climates. The possession 

 of a beard (awn) naturally makes oats which are thus furnished 

 lie loosely in the measure, and consequently to weigh light. 

 Henry states : " In the southern portion of our country [U.S. 

 of America] a bushel of oats often weighs only twenty 

 pounds." Oats produced in India are generally very light. 

 Oats grow best in temperate and moderately cold climates, 

 and do fairly well even in sub-arctic countries, like those of 

 Northern Europe for instance, provided that the summer 

 is sufficiently long for their development. Good English 

 oats may be said to vary from 37 to 48 Ib. a bushel. 



Comparative value of oats as a food for horses. In this 

 respect oats are superior to all other kinds of grain, owing to 



