168 VARIETIES OF FOOD. 



Steamed potatoes mashed up and mixed with chop are 

 probably the least objectionable form in which these tubers 

 can be given. Even then, like other kinds of boiled food, they 

 cause undue distension of the stomach and intestines of horses 

 fed on them for a long period. The nutritive value of 

 hay has been estimated at about three times that of potatoes. 



ROOTS, FRUIT, GOURDS, AND SUGAR-CANE. 



The chief articles which come under this heading, and 

 which can be given to a horse with advantage, are carrots, 

 parsnips, swedes, pumpkins, apples, pears, plums, and other 

 sweet and succulent fruit. Although such roots and fruit can 

 furnish but little energy to their consumer, they have a good 

 effect on the system, possibly on account of their being richer 

 in soda and poorer in potash than the other forms of fodder 

 which horses consume. Hence, although roots and fruit can- 

 not replace the hay and corn necessary for working horses, 

 they are a very useful addition to equine diet. To avoid 

 purging the horse, and unduly distending his stomach, we 

 may accept 10 Ib. as a maximum quantity of such food. 

 Carrots are the only kind I have used to such a large extent, 

 although I have employed all the others as dainties for horses. 

 Parsnips are supposed to be the next best roots to carrots, 

 about the merits of which I can fully endorse what Stewart 

 said about them in the following extract from his Stable 

 Economy : " Carrots also improve the state of the skin. 

 They form a good substitute for grass, and an excellent 

 alterative for horses out of condition. To sick and idle horses 

 they render corn unnecessary. They are beneficial in all 

 chronic diseases of the organs of breathing, and have a 

 marked influence upon chronic cough and broken wind. 

 They are serviceable in diseases of the skin. In combina- 

 tion with oats, they restore a worn-out horse much sooner 

 than oats alone." An addition of 5 or 6 Ib. of carrots to 



