238 Feeds and Feeding. 



have the finest animals, the -vrrlter ventures the opinion that one 

 who is -willing to cook feed will usually give his animals many 

 attentions which feeders generally pass by as not worthy of their 

 time or notice. It is this extra care and the larger variety of 

 feeds usually supplied rather than the cooking which make ani- 

 mals of superior quality. For the purpose of affording variety, 

 the various grains, roots and tubers, together with clover or 

 alfalfa chaff, may be boiled or steamed for pigs and used as a part j 

 of the ration. The advantages of a limited quantity of such feed, 

 when grain constitutes the remainder of the ration, are con- 

 ceded. 



372. Cooked feed for horses. — Supplying a limited quantity of 

 cooked feed to horses is practiced to some extent in Europe and 

 this country. MacNeilage ^ reports that the use of boiled feed 

 for horses is growing less common in the west of Scotland. 



An excellent feed for horses is made by boiling barley and oats 

 in a kettle with considerable water and pouring the mass over 

 chaffed hay, allowing the whole to stand until the hay is well 

 softened. Bran, roots and a small quantity of oil meal may be 

 added to the pottage. Boiled feed is useful with colts, brood 

 mares and stallions when fed two or three times a week. It may 

 be fed once a day to draft horses which are in preparation for sale 

 or exhibition. 



373. Artificial digestion trials. — At the New York (Geneva) 

 Station, => Ladd determined artificially the digestibility of the 

 nitrogenous portion of several common feeding stuffe before and 

 after cooking, with the results shown below: 



Digestion trials voith cooked and uncooled feeding stuffs — iVew 

 York (Geneva) Station. 



