WHEAT. 159 



grains dried by any open air process may be subject to criti- 

 cism, the charge cannot stand for grains which are dried 

 rapidly in partial vacuum " (Henry). 



Owing to its high percentage of starch, maize would 

 be a very useful addition to dried brewers' grains, which 

 are particularly rich in nitrogen. 



WHEAT. 



A grain of wheat consists of cells, each of which has a thin 

 cellulose wall. Some of these cells contain starch ; and others 

 gluten, which is a kind of albumen. They are collectively 

 surrounded by a layer (the " aleurone layer ") which is rich in 

 nitrogen and which is covered by three other layers that form 

 the husk. The three outer layers have nearly the same com- 

 position as straw. All four layers are contained in bran, with 

 which are mixed particles of flour. The fact of gluten being 

 sticky and tenacious renders wheat a dangerous food for 

 horses, especially when given in large quantities ; for it is 

 apt to form a pasty mass which the digestive juices will 

 have great difficulty in penetrating. This disadvantage may 

 be more or less overcome by coarsely grinding the wheat and 

 mixing with it a suitable quantity of bran. A safe proportion 

 would be 2 Ib. of wheat to I Ib. of bran. In the absence of 

 bran, which appears to be the best vehicle for wheat, we might 

 give chop. In South Africa I have seen wheat given even 

 whole, without producing any ill effects, three times a day in 

 quantities of 2^ Ib. each time, and mixed with chaff. Wheat 

 should be at least a year old before feeding horses on it. 



The bad reputation which wheat has in England as a 

 producer of colic and laminitis, is chiefly due to ignorance of 

 the proper way to prepare it for a horse to eat. 



A couple of pounds of boiled wheat, in which a little salt 

 has been mixed, form an agreeable repast for a horse at night 

 when soft food is required. 



