Vlll CONTENTS 



FA6EB 



arms — Knees — Cannons — Fetlock — Pasterns — Feet — 

 Bibs — Body — Loin — Croup — Thigh — Hind legs — Hocks 

 — Hind cannons — Hind pasterns — Hind feet. 



Choosing a Heavy Horse 29 



General appearance in heavy horses 29 



The form — The weight — The action — Quality. 



Detail characters of heavy horses 33 



Head — Neck — Chest — Shoulders — Arm — Fore-arms — 

 Knees — Cannon — Pasterns — Feet — Body — Croup — 

 Thighs — Hock. 



' CHAPTER II 



The Feeding op Animals — General Consideration . . 37-55 



Food 37 



Use of food 37 



Composition of food 38 



Water — Ash — Protein — Carbohydrates — Fat. 



Function of various food materials . .... 41 

 Water — Ash — Protein — Carbohydrates — Fat. 



Digestibility of Food 44 



Digestion 44 



Size of digestive organs 45 



Digestible nutrients , 46 



Conditions Influencing Digestion 48 



Palatability 48 



Time of harvesting — Grinding the food — Curing food — 

 Various processes. 



Maintenance Rations and Productive Rations 50 



Maintenance rations 50 



Productive rations 50 



Feeding standards for farm animals 51 



Balanced Ration 51 



Nutritive ratio . . . ' 52 



Method of calculating 52 



Other methods of computing rations 54 



Using balanced rations 56 



CHAPTER III 



The Feeding op Horses 56-69 



Pood Requirements for Work 56 



