FEEDING— ARTIFICIAL FOOD. 
energy, requires the whole day and the greater portion of the night 
to feed, whereby he may be able to replace that energy, then in the 
domesticated state when a greater consumption of energy is demanded 
and a reduced time prescribed for the repair of the loss, food must 
be supplied in a more concentrated form. Whatever the practice 
of native owners may be to the contrary, common sense, no less 
than the percentages of mortalitv among native-owned elephants, 
points to the propriety of giving working elephants a dailv ratib. 
The ratib may consist of rice, paddy, or coarse flour. Our object 
is to supply increased nourishment without undue stimulation. Rice 
fulfils these conditions very well, and gives good enough nutritive 
results with a minimum expenditure of energy on the digestion. 
Twenty to thirty pounds of rice per diem is the ratib most in favour, 
although paddy is also occasionally given, either alone or with an 
equal quantity of rice. If the rice or paddy is coarsely bruised, it 
is more easily digested. The husk of paddy is believed by many 
to cause irritation of the bowels, especially when given dry. It may 
on rare occasions do so. Government elephants, when given rice, 
are allowed some paddy straw^ in which the grain is enclosed in 
small bundled to prevent waste. This I think is superfluous, as 
in my experience they do not waste much. Wheaten flour is 
commonly given in India ; it is made up into native cakes or 
chupattees ; it may be given in the form of a cake which may be 
sweetened with raw sugar, known as gur or jaggery (ooSscqo5), or 
rnudli (honey, QJ^sc|gS) ; dhall (6o8s^) and onions (go6og$|} when 
cooked may be incorporated with the loaf. During the hot season 
tamarind pulp (Q$gcq]^s^g5), which acts as a cooling laxative, may 
also be added. A loaf from three to six pounds in weight, consisting 
of flour and other needful ingredients, which mav be added in 
lesser proportion, may be given daily when much muscular exertion 
is demanded. Medicines are sometimes mixed up with the ratibs 
and mussauls. The best time to give ratibs is after some of the 
ordinary fodder has been consumed. 
Aromatic spice balls known in India as miissaiils (ooocodgooso^s) 
{see Part III, page 136) are also given occasionally. They consist 
of a variety of vegetable substances, many aromatic, such as — .' 
Ginger (qjSgS^sii), 
Assafoetida (^$g^ii). 
Aniseed (ot^^ojlsri). 
Turmeric (|.§.8si0, 
Caraway seed (oocoGgsGo), 
Onions ([^a5og$|ii), 
:n ; vMustard seed (t^$g8sG3n), 
Red pepper (c^5o8§ii). 
Black pepper (c^8GO036§n), 
Coriander (|>|g(Dii), 
Cardamoms (oIcodgoii), ■ 
Garlic ((§o5og$gii). 
Cloves (Gcosg^Sgii), 
Nutmeg (0)d8§[c5ii), • ; 
