ANI) boiled grain as food for farm-horses. 317 
He adds — “ 1 can speak positively to the fact, that 1 have known 
the last plan, No. 3, pursued, and to succeed remarkably well. 
It is true, that the horses perspired considerably while at work ; 
but they kept their condition exceedingly well. I have intro- 
duced these three plans, because they were highly recommended 
by several practical farmers.” 
These details are worthy of consideration. The whole three 
methods, more especially the last, are on a less expensive scale 
than almost any to which we are accustomed ; and a trial of either 
of the plans could easily be made on this side of the Tweed. 
The ordinary grains on which farm-horses are fed in Angus, 
Kinkardine, Aberdeen, and the northern counties, are barley and 
oats. Beans and peas are not much used, probably because they 
are but partially cultivated. Barley, a feed of which is usually 
given daily, is boiled along with potatoes or turnips. The oats 
are most frequently given without any preparation. Barley, by 
itself, has been objected to, perhaps, without proper trial. Pro- 
fessor Dick says, that it “either purges or deranges the stomach.” 
I certainly cannot coincide in this opinion, as I have occasion- 
ally fed my horses on barley entirely , without observing any of 
the bad symptoms alluded to. A change of food, however, is 
considered by physiologists desirable for preserving the proper 
tone of the stomach. It is certainly agreeable to the human 
palate, and should, perhaps, be also to that of the brute. Barley, 
oats, or beans, may be given separately or mixed. Yellow or 
Swedish turnips make an excellent addition, and most horses are 
very fond of them when given in a raw state. 
Before concluding, it may be proper to remark, that the bruised , 
and especially the cut grain, will not keep long in the open air, 
as it absorbs moisture, and becomes musty, in which state horses 
refuse to eat it. A week’s exposure in damp weather will more 
or less injure it. It is known that, in order to keep oatmeal 
safely, it is put into a “ girnel,” and well tramped down. The 
same plan must be followed with cut or bruised grain, when pre- 
pared in large quantities ; but it cannot be so firmly pressed 
together as meal, and, consequently, the air is not so effectually 
excluded as may be required. The better plan, as far as con- 
venience will permit, is not to bruise more than can be soon con- 
sumed. 
The cutting of hay and straw is not practised in any agricul- 
tural establishment that I know of. Unless the straw-cutter 
were to be attached to the machinery of the thrashing-mill, 
and driven along with it (which could be easily done), farmers 
generally would not be willing to bestow so much manual labour 
as would be required. The process of cutting, giving sufficient 
vol. xv. u u 
