213 STABLK ECONOMY. 



well-conducted experiments, to decide these conjectures. It 

 is known, however, that turnips and potatoes are more digest- 

 ible when boiled than when raw. They are not so liable to 

 produce colic, a disease arising from fermentation of that 

 food over which the stomach has little power. Boiled grain 

 seems to assimilate very quickly with the living solids and 

 fluids. It restores vigor more rapidly than raw grain ; but 

 that vigor does not last so long. Whatever be the changes 

 produced upon the food by boiling, it appears probable tliat 

 some articles are more improved than others, and that a few 

 are better in the raw state. 



Agricultural and coach horses generally receive one feed 

 of boiled food every day during about four months of the 

 year, commencing at the end of autumn. Some horses get 

 it all the year, except when grass is to be had. This boiied 

 food is composed of several articles. Barley, beans, and tur- 

 nips, i'orm a mixture in common use, to which chali", hay-seed, 

 and perhaps bran, may be added. Oats olten supply the place 

 of barley ; and potatoes that of turnips. Wlieat is not a 

 great lavorite ; but it is sometimes given for barley. The 

 mixture is given warm, and is generally the last feed. For 

 ail hard-working horses this is a good system. They are 

 fond of food thus prepared and mixed. They eat more of it. 

 They always look better, have a finer skin, carry more flesh, 

 and perform their work with less fatigue than when fed in 

 the ordinary way upon raw oats and beans. In cold wet 

 weather the warm boiled Ibod is particularly beneficial. It 

 makes the horse comfortable, and sets him soon to rest. 



1 believe that much of the good ascribed to boiied food may 

 be attributed to its warmth. [Cooking renders it more di- 

 gestible, and it is more easily assimilated. The absorbing 

 vessels are thus enabled more readily and fully to act. Ani- 

 mal heat is necessary for digestion ; therefore cooking ren- 

 . ders food more nutritious.] No horse likes it when cold, 

 many refuse it, and most of them prefer the raw article to 

 that which has been boiled and become cold. The heat 

 which boiled food should contain is conveyed into the sys- 

 tem, or, at least, it saves the expense of producing all the 

 heat which cold iood takes from the system. 



There are two other circumstances which probably con- 

 tribute a good deal to improve the horse's condition. The 

 boiled food is rarely composed of the same articles. If oats 

 and beans be given during the day, and barley, or barley and 

 oats at night, the horse has the advantage of a mixed diet, 



