114 MILK AND WATEE — BEATT. 



horse after it has been taken from the cow eight or ten hours. 

 The cream that is at the top shoiild be removed prior to the 

 milk being givea to the patient. New milk from a well condi- 

 tioned cow is generally too rich, unless treated as directed 

 above, or freely diluted with water. If the object be to give 

 the animal the benefit of the milk as food, warm it after 

 removing the cream, and aUow the patient about three quarts 

 at a time. It may be repeated three or even four times a day ; 

 but if required as a diluent merely, combine with it an equal 

 quantity of tepid water. Its flavour wiE be greatly improved 

 by the addition of a little salt. 



Bban. — Bran is an indispensable article of diet for sick 

 horses. It should be clear and glossy in the colour of its 

 scales : the scales should be of a moderate size, and perfectly 

 sweet to the smell. Pine bran is unfit for sick horses. Bran 

 may either be given alone as a mash, or mixed with boiled com 

 of any kind. A certain degree of nicety is required in making 

 a mash. The common practice is to place a certain quantity of 

 bran within a bucket, then to pour hot water upon it, and stir 

 the mass, and give it to the horse immediately. To prepare a 

 mash properly, proceed as follows : — First, pour the bran into 

 a clean bucket, and add to it a teaspoonful of salt, then pour 

 upon it the requisite quantity of boiling water, and in doing so 

 contrive to let the water run upon nearly every portion of the 

 surface of the bran, then immediately afterwards spread a thin 

 coating of oatmeal upon the mass, and upon the oatmeal a dry 

 covering of bran, then cover the vessel with a clean sack or a 

 thick wooUen rug, and place the whole aside in a cool place for 

 about half an hour ; after which remove the covering from the 

 vessel and lightly stir the contents : it is then ready for the 

 patient. This plan of preparing a mash wQl both thoroughly 

 steep the bran, and at the same time preserve its aroma. The 



