36 



HAT. — CHAI'I' CTTTTEES. 



sweetness of smell. Bad hay is soft to the feel, dull in colour, 

 smells fusty or mouldy, and readily breaks in the straw. Hay 

 is frequently spoilt from becoming what is called mow-burnt ; 

 that is, the hay, when not sufficiently dried before stacking, 

 becomes charred from the excessive heat generated within the 

 mass. This charring varies from a slight tinge to an almost 

 black colour. When the charring is but slight, the hay is 

 perhaps none the worse ; but when much burnt, it is not only 

 ■worthless as food, but is highly injurious. "Within my own 

 experience, I have known horses fed upon hay in this condition 

 become effected with chronic cough, broken wind, diabetes, and 

 diseases of the digestive organs. 



It is customary with many to chop a portion of hay, and 

 give it with the corn. This is done with the intention of 



causing horses to masticate 

 their corn more thorougk- 

 ly; and, to some extent, 

 this purpose is thereby 

 answered ; but a greedy 

 feeder is not to be cured 

 in this way. The com 

 should be crushed, or else 

 ground in a rough manner 

 in addition to mixing it 

 with the chaff. The an- 

 nexed woodcut represents 

 a very effective chopper. 

 Chaff Cutters of the best kind may be readily procured, at 

 a reasonable price, adapted either for hand or steam power, 

 from Messrs. Eichmond and Chandler, of Salford, Manchester, 

 whose implements are held, and deservedly so, in the highest 

 repute. 



Mg.Q. 



