ARTICLES USED AS FOOD. 171 



Salted Hay, that is, hay with which salt has been mingled 

 at the time of stacking it, is not much used in Scotland. It 

 is not to be had. I can tell nothing about it. Horses are 

 said to prefer it to any other. But the principal motive for 

 salting hay is to preserve it when the weather requires that 

 it be stacked before it is sufficiently dry. Salt prevents or 

 checks fermentation. It darkens the color of the hay and 

 makes it weigh heavier, for salt attracts moisture. Salt, I 

 think, should not be forced on the horse. It may excite too 

 much thirst. Given apart from the food, he may take all 

 that is good for him. Damaged hay is often sprinkled with 

 salt water, which seems to render it less disgusting, and may 

 possibly correct its bad properties. It should be wetted as 

 wanted, for it soon becomes sodden and rotten. 



The Daily Quantity of Hay allowed to each horse must 

 vary with its quality and the work. If the grain be limited, 

 the horse will eat a greater weight of poor hay than of that 

 which is more nutritious. If it be damaged, he must con- 

 sume more than if it were sound, for he rejects some, per- 

 haps a half, and that which he eats does not furnish so much 

 nutriment. When the work is fast, the horse must not have 

 so much as to give him a large belly. Eight pounds of 

 good hay is about the usual allowance to fast-working hor 

 ses, who may receive from twelve to fifteen or eighte ex- 

 pounds of grain. Large draught-horses will consume frorp 

 twenty to thirty pounds, but the quantity is seldom limited 

 for these. Much, however, depends upon the allowance of 

 grain. A German agriculturist calculates that eight pounds 

 of meadow hay, or seven of that made from clover, tares, or 

 saintfoin, afford as much nourishment as three pounds of 

 oats. Of the hay raised on poor soils, nine pounds may be 

 required. 



A horse can. live on hay and water, and when thrown off 

 work for a considerable period, he often receives nothing else. 

 This is not always right. The horse becomes so feeble and 

 so pot-bellied, that it is long ere better food will restore his 

 condition for work. A little grain, some roots, or a bran- 

 mash, though given only once in two days, will help to keep 

 him in flesh. I have heard of the horse being kept almost 

 entirely on hay, receiving grain only when he was to be used. 

 I would recommend the owner to confine himself to bread 

 and water for a week or two, and then trv what work a beef- 

 steak will enable him to do. There is a material difference 

 between eating to live and eating to work The stomach 



