MR. DICK ON COOKING FOOD FOR HORSES. 688 
means, allowed time to empty themselves, which they will gene¬ 
rally be found to do as they leave the stable, or as they start 
with the coach. 
Under this view of the subject, it will be seen that a moderate 
proportion of nutritious food is only required, and that it is ad¬ 
visable to present it in as small a compass as will suit the 
nature of the digestive organs. But it would appear that a 
certain proportion of bulk is also necessary to the quantity of 
nutritious matter, to keep up the proper action of the bowels. If 
the food is too rich and too much concentrated, it deranges the 
stomach and bowels, and produces disease; if too poor and 
bulky, it yields not the proper degree of support to the animal, 
while its bulk impedes respiration, and its weight detracts by 
its burdensomeness from the capability of the animal exerting 
himself. 
From these remarks it will appear obvious, that the grand de¬ 
sideratum is to give food containing as much nutriment, and in 
as small bulk as is consistent with the economy of the animal. 
If this problem is solved, it will follow as a corollary, that it 
will be important to give that food which has been found best 
suited in its proportions, in such a state as is best suited for 
digestion. This is a point, however, worthy of consideration, and 
naturally suggests the question, How is the body supplied with 
nourishment by taking in food into the stomach ? The common 
notion is, that much depends, as I have indeed before mentioned, 
on the hardness of the food ; and it is a common saying, in order 
to show off’ a horse which is in condition, “ that he has plenty of 
hard meat in him.” Now, this is a very silly and erroneous 
idea, if we inquire into it; for, whatever may be the consistency 
of the food which is taken into the stomach, it must, before the 
body can possibly derive any substantial support or benefit from 
it, be converted into chyme,—a pultaceous mass ; and this, as it 
passes onwards from the stomach into the intestinal canal, is 
rendered still more fluid by the admixture of the secretions from 
the stomach, the liver, and the pancreas, when it becomes of a 
milky appearance, and is called chyle. It is then taken into the 
^system by the lacteals, and in this fluid, this soft state—and in 
this state only—mixes with the blood, and passes through the 
circulating vessels for the nourishment of the system. 
The food, no doubt, w'hen taken into the stomach, at once 
satisfies the animal’s hunger ; but if the digestion is suspended 
by any means, it soon proves injurious, and weakens, instead 
of supporting the system. 
Now, if the hardest of the food must, in this manner, be 
broken down and dissolved before it can really enter into the 
