68 HORSE MANAGEMENT IN INDIA 



and containing a comparatively small amount of nourish- 

 ment; his digestive organs being specially adapted for 

 its consumption. The requirements of civilization, how- 

 ever, interfere most materially with these conditions. At 

 times, long protracted rest deprives the animal of the 

 exercise which is essential to his health, and which he, in 

 a state of nature, would be obliged to take in the pursuit 

 of food. On the other hand, in order to develop his 

 physical system to its utmost extent, he is supplied with 

 forage of a far more concentrated form than he was 

 naturally intended to consume. Hence, being unable to 

 trust to the animal's appetite alone as a sure guide in the 

 selection of food, in all cases, we must regulate it according 

 to the indications afforded us by the study of the anatomy 

 and functions of his system. 



Preparation of Food. — Oats, gram, Indian corn, 

 barley, wheat, and rice in husk (Hind, clhan) should be 

 bruised or broken before being given to the horse, in 

 order to oblige him to masticate them properly, so that 

 the grain may become thoroughly saturated with saliva. 

 If given in a whole state, it is liable to be swallowed, as 

 soon as its outer surface becomes moistened. 



Heat, whether by the process of boiling or parching 

 causes the grains of starch in corn to burst, and the 

 albumen to coagulate, so that the different digestive fluids 

 are then able to penetrate easily through its substance. 

 The objection to boiling is that it causes the food to become 

 saturated with water, which decreases its digestibility, and 

 greatly increases its bulk. Parching, however, is free 

 from any such drawback, and may be advantageously 

 applied to the preparation of barley and wheat. The husk 



