Gorse. 
389 
weighs, according to the quality and the state it is in, from 12 to 
1 5 pounds. When chopped or when prepared by the old-fashioned 
mill it will be something beyond that weight. 
In feeding stock gorse should always be considered as an im- 
portant and a highly economical substitute for hay. The quan- 
tity required, if used alone, to keep a farm-horse of moderate size 
is about 40 lbs. every 24 hours. The quantity is, of course, to 
be diminished in the proportion in which other kinds of provender 
are used conjointly with it. 
Two parts of gorse with one of cut hay and one of cut straw 
will keep horses in far better condition than hay alone. With a 
moderate addition of corn and a proportionate diminution of the 
hay and straw a horse will be fit for any work to which a farmer 
or a common carrier may wish to put him. 
A moderate portion of gorse substituted for hay with a full 
allowance of corn is a highly beneficial modification of provender 
for coach-horses and posters. 
It must be borne in mind that it is what is called a very heating 
food, an<l, therefore, horses largely fed on it should have occa- 
sionally a liltle sulphur and nitre, with a bran-mash, given to 
them ; or a portion of their food should consist of potatoes, Swedish 
turnips, carrots, or parsnips. 
Mr. Ed. Jones, of Ffriddoedd, a farmer in the parish of Bangor, 
is in the habit of preparing food for two teams of horses and a 
galloway, by pouring every night over the gorse and chaff on which 
he feeds them, about half a bushel of boiled Swedish turnips, as 
well as the water in which they have been boiled. The horses 
thus kept are sleek-coated, in high condition, and fully up to 
their work. 
The use of gorse as food for cattle has not been so general as 
it has been for horses. In numerous well-authenticated cases the 
use of the gorse plant for that purpose has been marked with the 
most advantageous results, even when that has been the only food 
supplied to them. They eat it freely. In general it is given to 
milch cows in conjunction with other provender. 
Cottagers who keep one cow, and a large class of small farmers 
who keep two or three, feed them with a mixed kind of food, 
composed, in addition to gorse, of mashes, ground oat-shellings, 
the chaff of different kinds of grain, potato-parings, together 
with a little hay. Cows thus fed, especially if the gorse be of 
good quality, will yield a profit that would excite the astonish- 
ment of the proprietor of many a large dairy. 
The quantity that a horned beast will consume will be, as to 
weight, if the quality be good, much upon a jmr with what it 
would consume of hay and straw. 
Turnip-fed milch cows are wont to have their milk and butter 
