246 THE HORSE IN SERVICE 



worked horses, the artificial mastication insures the more com- 

 plete utilization of the feed. Crushed or rolled oats have a 

 corrective effect on the bowels of horses prone to be washy, which 

 would warrant their use in such cases. 



Cutting or chaffing hay or straw makes it possible to com- 

 bine it witli the concentrates of the ration to the mutual improve- 

 ment of both. The roughage extends the concentrates, so that 

 they will be more slowly eaten and more perfectly digested. The 

 addition of the concentrates induces the horse to eat more of the 

 roughage, especially if tlie latter is straw. 



Moistening hay or straw, especially if chaffed or dusty, im- 

 proves its condition. 



Variety in the ration is most acceptable to the horse and is 

 to be sought, but its introduction should not involve any sudden 

 or radical change, especially if either corn or middlings be used. 



REVIEW 



1. Why should horse feeders, especially, be "artists"? 



2. How is the feed used by the horse? 



3. What are the daily nutritive requirements of a horse? 



4. Of what three types of feed may the ration be composed, and what 



are the special requirements of the horse in regard to each? 



5. Why are oats considered the most desirable concentrate for horse 



feeding? 



6. What are the advantages and disadvantages of com as a hoi-se 



feed? 



7. To what extent may molasses be fed to advantage? 



8. Why is timothy hay especially in demand by horse feeders? 



9. Of what value is alfalfa to the horse feeder and how should it be 



fed? 



10. What is the importance of succulence for horses and what may be 



its source? 



11. At what times, in what quantities, under what conditions and where 



should horees be pennitted to drink? 



12. Why should horses be fed at regular periods? 



13. Under what circumstances may it be advisable to eliminate the noon 



feed? 



14. What precautions should be observed in the feeding of work horses, 



temporarily idle? 



15. When should the grain be ground, the roughage cut, or the ration 



varied? 



