SAGO &ETJEL — HAT TEA. 113 



Linseed gruel, unless made with similar care, is very likely to 

 become burnt to the bottom of the vessel. The best mode to 

 prepare it, is to stew the linseed in a large earthenware pot. 

 This process, however, is slow, so that more time is required in 

 its preparation than in boiling it. Some horses prefer a mixture 

 of both kinds of gruel ; and to some, oatmeal gruel is rendered 

 more agreeable by addiag salt or a little milk. Gruel is unpa- 

 latable when cold or when thick. It should be given a little 

 under blood heat, and of the consistency of milk. (See p. 73.) 



Sago Getiel. — Sago gruel, if properly prepared, is greatly 

 relished by horses. A quarter of a pound of the best sago, in 

 five pints of water, wiU be the right proportions with which to 

 make it. The sago combines entirely with the water, forming, 

 when cold, a gelatinous mass. It should be given warm, and 

 reduced in consistency either with tepid water or with equal 

 proportions of warm milk and water. The addition of a little 

 sugar renders it more palatable to many patients. 



Hat Tea. — Hay tea is made by placing a small quantity of 

 hay in a clean bucket, or any other vessel of a size suitable for 

 the purpose, and then pouring boiling water upon the contents. 

 The vessel should then be covered, and placed aside until the 

 liquor becomes cold, when it will be found of a pale brovm 

 colour. In this state it should be poured through a sieve or 

 coarse cloth, and is then ready for use. It is seldom that 

 patients wiU. drink it with the same avidity as they will drink 

 rice or barley water, or mUk and water. Sometimes it will be 

 found best to mix together hay tea and milk in equal propor- 

 tions. The hay used for tea should be free from dust, and not 

 in the least mow-burnt. 



MixK. — Milk and Watee. — Milk is one of the most 

 valuable diluents we possess; and there are but few' horses 

 which will not drink it with avidity. It is best for a sick 



