REVIEW-GROGNIEk’s LECTURES. 497 
age, situation, the season, the nature of their services, and their 
physiological condition. 
Thirdly, Medical diet and regimen, green food, and particu¬ 
larly as it regards the horse. 
Fourthly, Permanent meadows, their composition, their dele¬ 
terious productions, the qualities, improvement, and deteriora¬ 
tion of hay. 
Fifthly, Temporary grass fields (artificial meadows), their cul¬ 
ture, composition, produce, and influence on the multiplication 
of cattle. 
Sixthly, On cabbages, turnips, and green leaves, dried food, 
straw% bran, 8vc. 
Seventhly, The different kinds of grain and fruits. 
Eighthly, Of mashes and other alimentary preparations, their 
composition. 
Ninthly, Of animal food. 
Tenthly, Of natural drinks, reservoirs. See.; the alteration 
which water undergoes ; nutritive drinks. 
Eleventhly, Of condiments : of salt ; the distribution of food, 
drink, &c. 
Section 3.— Exterio?' Applications and their Effects, 
The objects of this section are as follow :— 
First, Frictions, baths, lotions, and other precautionary treat¬ 
ment. 
Secondly, Shearing, clipping, cutting (setting aside surgical 
cases) the tail, ears, horns, organs of generation. The medical 
effects of these operations. 
Thirdly, The cautery considered with regard to its sanative 
effect. 
Fourthly, The harness, yoke, collar, reins, and curbs; the 
effects of their faulty construction. 
Fifthly, The effects of winged insects; parasitical animals ; 
preservatives against these animals; clothing, with reference to 
temperature ; ornaments. 
Sixthly, Good and bad treatment; their influence on the cha¬ 
racter and health of animals. 
Section 4 .—Services and Produce. 
As it is to obtain the services and produce of domestic ani¬ 
mals that we keep them, this section is the summing up of those 
which have preceded it; and as the preservation of their health 
is subservient to our interest, it is not the therapeutical treat¬ 
ment only which ought to be comprised in this section. It treats 
of the following subjects : — 
