THE HOUSE. 
41 
wholesome, or fattening; therefore it is that in many horses that are 
haidly "oiked, and indeed, in horses generally, barley does not agree 
with them so well as oats They are occasionally subject to inflamma- 
tory complaints, and particularly to surfeit and mange 
y barley is given, the quantity should not exceed a peek daily 
It should always be bruised, and the chaff should consist of equal quan- 
tities of hay and barley-straw, and not cut too short. If the farmer has 
° f , sp ° tted °I u " salable ba rley that he wishes thus to get 
in of, lie must very gradually accustom his horses to it, or he will prob- 
ably produce serious illness among them. For horses that are recover- 
barley m the form of malt is often serviceable as 
tempting the appetite and recruiting the strength. It is best given in 
7i S 7 water considerably below the boiling heat being ponied upon 
f > aad thcyesscl or pail kept covered for half an hour. P 
, 1lfi Swedish Turnip is an article of food the value of which has not 
Although C Stt y f a a r PP f reC1 ’i and par t ticular, y for agricultural horses, 
which I f f "1 c . onta,n, . n g the quantity of nutritive matter 
eh has been supposed, that which it has seems to be capable of easy 
and complete digestion It should be sliced with chopped straw and 
without hay. It quickly fattens the horse and produces a smooth glossy 
coat and a loose skin. It will be a good practice to give it once a day 
and that at night when the work is done. g ' ’ 
Carrots, -The virtues of this root are not sufficiently known, whether 
as contnbutingto the strength and endurance of the sound horse, or the 
rapid recovery of the sick one. To the healthy horse they should be 
given sliced in his chaff’. Half a bushel will be a fair daily allowance 
Ihtre is little provender of which the horse is fonder. The following 
account of the value of the carrot is not exaggerated: “This root is 
held m m uc b esteem. The is noue bcttei f nor perh ap s so good! 
When fiist given, it is slightly diuretic and laxative; but as the horse 
lecomes accustomed to it, these effects cease to be produced. They also 
improve the state of the skin.” 1 -ineyaiso 
slic’ed w°ith chaff b i eD t g ! VCn ’ -fu w L th advanta ge, iu their raw state 
them rfbcfiM b i W1C, i e haS bcCU conv ’ enien t to boil or steam 
them the benefit has been far more evident. Purging has then rarely 
reject bin- f S h ° me ^ ave S lven boiled potatoes alone; and Worses, instead of 
rejeetmg them, have soon preferred them even to the oat; but it is bet- 
poundTninT WU l f ' "''‘a 1 Tl?" fUed ’ iD thG P 10 POTt,on of one 
pound of potatoes to two and a half pounds of the other inoredients 
bo LTit Halffd mUSt ,f epend 0,1 /i 5 °beapness and the ffcility for 
hng it Halt a dozen horses would soon repay the expense 'of i 
accouni S tl b01er " the , savi “g. of P«>wnder, without taking into the 
f? ' nt t i lc ’ r improved condition and capability for work.* A horse 
on potatoes should have his quantity of water materially curtailed. 
asZfXiTndThalffif^ P ° U v dS t> P ° tat0eS yield as rauch “°™shment 
