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CHAPTER XVI. 



Forage. — Hay. — Average price of hay. — Weight of hay. — 

 Meadow-hay. — Old v. new hay. — Selection of hay. — Per- 

 fect hay. — Mow-burnt hay. — How to test quality of hay. 



— Eye-grass and clover. — Oats. — English and foreign 

 oats. — Black, white, and gray oats. — Weight of oats. — 

 Testing weight of oats. — Price of oats. — Old oats. 

 — Made-up oats. — How to detect made-up oats. — How 

 to select oats. — Weighing oats. — Straw. — Varieties of 

 straw. — Foreign competition. — Price of straw. — Oat-straw. 



— Bedding. — Fern. — Sawdust. — Peat-mould. — Moss- 

 litter. — Bran. — Price of bran. 



The subject of forage, which I am now about to 

 treat of, may, I think, with advantage be divided 

 into three separate portions, which we will, for the 

 sake of convenience, classify under the following 

 headings, viz. : ordinary, extra, and green forage. 

 These can again be subdivided as required. 



Under the head of ordinary forage I include the 

 following, viz. : hay, oats, straw, and bran, and we 

 will therefore take them in that order. 



Hay, such as is fit for food for horses, is of two 

 kinds, viz. : natural (or that which grows naturally) 



