VUl CONTENTS 



PAGES 



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

 Ribs — 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 of 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 .55 



CHAPTER III 



The Feedins or Horses 56-69 



Food Requirements for Work 56 



