53 i HISTORY OF THE 



regards the quality and quantity of the food, and 

 its effect on the condition of the animal. 



Few race horses, when in training, require more 

 than seven pounds of hay during the twenty four 

 hours ; and this should be the hard upland quality, 

 and care should be taken to see that it possesses 

 that fresh and agreeable smell, the sure criterion of 

 its being well made and got in. Hay that is new, 

 or has been heated in the rick, produces looseness, 

 thirst, and other bad effects, and should, therefore, 

 be carefully avoided. Clover hay of good quality 

 is sometimes of benefit to light delicate horses, 

 whose appetites require coaxing. 



Oats being the principle food of horses in train- 

 ing, the trainer should pay particular attention to 

 their quality, which should be the very best ; 

 he should carefully reject all such as appear light 

 and not sweet, and such as have been subjected 

 to the process of kiln-drying. 



Beans, being of a heating and astringent nature, 

 require to be given with caution, and never in too 

 large a quantity. Horses that are good feeders 

 seldom require them except on a journey, when 

 perhaps the corn and hay are of inferior quality ; 

 a contingency which now seldom arises, with a 

 horse travelling to run for any great stake, as 

 sufficient corn is sent in the caravan which conveys 

 him. 



Horses of delicate constitutions and of an 



