FOOD 265 



Its strong point is the saving of waste, such as must 

 occur with long hay, the use of which it is safe to say, even 

 with care, causes a loss of one quarter of the day's ration. 

 Long hay gets pulled about by the horse, mixed with the 

 bedding, trampled underfoot, and soiled by the excreta. 



All this is prevented by the use of chaff ; better mastica- 

 tion of the corn ration is also assured, as the two are 

 mixed together, though in varying proportions depending 

 on the nature of the work performed. 



Chaff may consist of meadow or clover hay, or good 

 straw ; for the heavier breeds of horses hay and straw are 

 frequently employed, for lighter horses hay alone, though 

 this may be the result of prejudice, as good oat straw is 

 superior to indifferent hay. 



The length chaff is cut is a matter often debated ; for 

 working horses where the nosebag is put on at every oppor- 

 tunity, the shorter chaff is cut within reason the better, as 

 time is saved to the animal. 



On the score of saving labour to horses that lead a com- 

 paratively idle life chaff is not recommended, as they have 

 enough time before them for the mastication of long hay, 

 but as a source of economy to the owner's pocket it is 

 advised. 



Chaff when mixed with corn should be damped if pos- 

 sible, as it prevents the grain separating from the chaff. 



There are many forms of chaff-cutter in use, and the 

 pattern selected must depend upon the number of horses 

 for which chaff has to be provided. It is very hard work 

 to cut it by hand, and in consequence the machine is con- 

 stantly ' in need of repair ' : when driven by power, this 

 difficulty does not so frequently arise. Machines may now 

 be had, capable of cutting 3 tons of chaff per hour. 



It is not economy to buy chaff, as so much worthless 

 material is cut up and is then somewhat difficult of 



identification. 



Bruised and Crushed Grain. 



The common term for this is ' crushed ' grain, but we 

 have previously pointed out that the crushing of oats for 



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