26 HORSE MANAGEMENT IN INDIA 



broken state, and always dnj. The practice of steeping 

 gram in water is injurious. 



Kulthee (DoUcJws Uflorus) is extensively employed 

 throughout Madras and Bombay. It seems superior, as 

 a food for horses, to chunna, when either grain is used 

 alone, and, in limited quantities, has an excellent effect 

 on the general condition and coat. On account of the 

 hardness of the husk, it has to be given in a boiled state. 

 Only just enough water to cook it should be used, so that, 

 when fully done, the fluid which remains over in the pot 

 may be absorbed on cooling. The steam should be 

 allowed to escape, so that the hidthee may become as dry 

 as possible. When properly boiled, the interior of the 

 grains should be dry and floury, like that of good and 

 well-cooked potatoes. Kulthee is very similar in its 

 composition to gram, and may be used in the same 

 combinations with oats, etc. 



In the Bengal Presidency, it is readily procurable at 

 Hajeepore, which is near Patna, and also at different 

 places in the North-West Provinces. Kulthee which is 

 grown in those parts does not appear to be as good as that 

 produced in Madras. 



Urud. — This variety of clal is a food common among 

 natives in Eastern Bengal, and more or less so in other 

 parts of India. It is extremely like hilltJiee in composi- 

 tion and qualities, and is prepared in a similar manner. 



Both kulthee and urud are valuable when a change of 

 food is necessary, especially when the animal is in poor 

 condition, and his skin out of order. 



Moong (Fhaseolus radiatus), boiled, and given like 

 kulthee, may be used with advantage when a change of 



