LIST OF CONTENTS 



CHAPTER IV 



Sketch of the Theory of Food and Nutrition 



Composition of the body— Waste of tissue— Repair of 

 waste — Analysis of forage — Analysis of the ash of 

 various plants and seeds — Nitrogenous food — Fat, 

 starch, and sugar in food — Heat supply— Mineral sub- 

 stances — Husk of grain — Bulk in food — Selection of 

 food— Hay and grass— Green meat— Variety in food- 

 Salt— Relations of cold, heat, and clothing to food- 

 Mastication and digestion— Functions performed by 

 the blood — Appetite— Influence of an artificial state of 

 life — Preparation of food 



CHAPTER V 



On watering Horses 



45-69 



70-75 



CHAPTER VI 

 Practical Rules for feeding and watering Horses 



76-82 



CHAPTER VII 



Grooming and Stable Routine 



On the theory of grooming — Washing the horse — Clipping — 

 Grooming — Dressing the mane and tail — Tapeeing — 

 Shedding the coat — Care of the feet and legs — Trim- 

 ming the mane and tail — Bots — Stable routine . . . 



CHAPTER VIII 

 Manage:ment of Horses on board Ship 



8;J-100 



101-106 



CHAPTER IX 

 Stable Servants 

 Syces — Grass-cutters — Shoeing-smiths — Riding-lads . 



CHAPTER X 

 Shoeing 

 Shoeing— Plates— Tips— On shoes getting loose . . 



107-113 



. 114-117 



