Gorse. 
395 
of tlie last winter, and have found them look quite as well, if not better, 
than when fed upon hay alone. 
I use it with hay and straw, mixed in proportions of half gorse, the 
remainder hay and straw, and find the saving in expense to be at least 
one-half. My mode of preparing it is by cutting it with an engine, and 
mixing it as it is cut. I remember a large number of horses fed at an 
establishment that I am acquainted with, for a great portion of the 
year, and though they did fast work as some of mine do, I think I 
never remember them looking better, nor indeed doing their work better, 
if so well. 
I am of opinion that if the value of gorse was better known, it would 
become almost universally used as food for horses and cattle. 
No. 9. 
From Mr. W. Elias, the occupier of an extensive farm, a land-valuer, 
and agent to the Right Honourable Lord Neicborough. 
The old gorse-mill at the Abbey was worn out a few years, and got me 
into the hobble of setting another up in the midst of the outbuildings 
that were erected here a few years ago. The water-wheel now drives a 
pair of stones for grinding corn, a churn, and a straw cutter, in the 
stable loft, and a set of teeth for crushing the gorse, doing all very satis- 
factorily. But I at some times question whether I had not better have 
had the knives instead of the teeth, as 1 see very many who had an old 
teeth-gorse mill, throwing it aside and adopting the common engine, 
■which cuts the stalks and all clean through, dispensing with the c/-«^/»'«(7 
part of tlie preparation. In favour of this, nevertheless. I still have my 
])redilections : I cannot fancy the short cuts of the stalks as either palat- 
able or digestible for beasts, to say nothing of the prickles left entire by 
the knives. The old teeth render the prickles harmless, while most of 
the wood italks are drawn through the teeth, or broken so large that 
we generally find them in the manger after what is eatable has dis- 
appeared. 
With respect to the utility of gorse for horses, it is so well known and 
universally admitted as a cheap and useful food, that it is needless to say 
anything to a Cyniro about it. At this moment many thousands of 
animals — horn and hoof — tcould, if they could, testify tliat gorse had 
saved their lives to hear the present cuckoo. Where has it not been 
used from the Ffrengig to the squattest* Marlais If I had a field of 
fine JEithin ffrengig free from the nuisance of having a layer of fallen 
dead oak leaves — which it is my sad misfortune to have, and very often in 
this country it is so with others, I do not think I should have so valuable 
a field on my farm. But I think hard-working horses may have too 
much of gorse alone, and that it should be mixed with cut straw, 
barley-chaff soaked, &c. Indeed towards spring I think a few ])Otatoes 
very necessary with it. For idle running colts it is a capital feed. For 
cows, with wheat, barley, or oat-chafF and turnips, or potatoes if you 
* Tbe Ffrengig is the French gorse in common use. The Marlaij or Merlas is a 
dwaiGsh sort of a browner colour, less succulent and not in demand unless when pro- 
vender is extremily scarce. — O. O. H. 
VOL. VI. 2 E 
