i;2 VARIETIES OF FOOD. 



COWS' MILK. 



On comparing the respective analyses of mares' milk and 

 cows' milk, on page 63, we find that to make the latter 

 approximately equal to the former, we should add to 

 each pint of fresh cows' milk about ^ pint of water 

 and */2 oz. of sugar. If we adopt the following analysis, 

 which is by Konig, we should add about ^ pint of water, 

 and i oz. of sugar. 



Nitrogenous 



Water. matter. Fat. Sugar. Ash. 



Mares' milk ... 90.78 ... 1.99 ... 1.21 ... 5.67 ... 0.35 



Cows' milk ... 87.17 ... 3.55 ... 3.69 ... 4.88 ... 0.71 



As the difference between fresh cows' milk and skim milk 

 or separated milk is simply one of fat, these creamless forms 

 of milk are useful additions to the food of horses, especially 

 to that of growing animals. It is evident that they contain 

 nearly all the salts and nitrogenous matter (casein) of fresh 

 milk. As horses appear liable to become infected with 

 tuberculosis from drinking the milk of tubercular cows, 

 great care should be taken that any milk given to them 

 is obtained from healthy cows or has been sterilised. Tuber- 

 cular milk may be rendered harmless by keeping it for 

 a few minutes at a temperature of at least 185 F. 

 Tuberculin furnishes us with a valuable, though not always 

 infallible, means of testing cattle for tuberculosis. It appears 

 that not less than 25 per cent, of all the horned cattle in the 

 United Kingdom is affected with this disease. 



GRASS, HAY, AND STRAW. 



As far as their respective feeding values are concerned, 

 hay may be regarded as grass which has been deprived of 

 a portion of its water and of a varying percentage of nutri- 

 tive matter, lost during harvesting and storing. Each 



