Nashville union and dispatch. [volume] (Nashville, Tenn.) 1866-1868, 1867-12-06

each horse, divided into two portions; one
given on Saturday night, and the other on
Sunday, which 80 given, purges mcder-
ately.
DIR. Sully, of Wiveliscomd, Somerset
shire, England, has been very successful in
feeding horses. He has adopted the fol-
lowing mode Of treatment and has pers
severed in it for thirty years. His horses
work hard, and are always in good condi-
lion. In his stables there are no racksi to
hold hay he considers il a wasteful method
Of feeding; and that the horses when they
have the command OF their heads, pull the
hay out of the racks and throw consider
able portions Of il under their feet, and that
thirty pounds Of hay and upwards are
often consumed in this way and spoiled in
the twenty-four hours whereas, when II IS
cut and mixed with due proportion of cut
straw and bruised grain, ten pounds will be
sufficient
In the loft above the stables, proportional
quantities Of food sufficient for the daily
consumption of each horse are prepared !;
| a pipe passes from the loft 10 each mangeT,
aud close by the top of the pipe is placed
tube capable of containing sufficient food
| for a horse for twenty four hours. To pre-
vent the horse from tossing the mixed food
| out Of the Manager, cross bars are nailed on
the top OF il, at Twelve inches apart. The
cut hay and straw, and also the grain, are
regularly weighed ont, and when the in
gradients are prepared the portions for each
horse are allotted For the sake of variety,
the ingredients of the food are divided into
four classes. They consist of farinaceous
substances, such as iruised beans, peas,
| wheat, barley OF oats, bran, fine or coarse /;
potatoes, boiled or steamed boiled barley /;
hay cut into chat straw cut into chat
Ineal-dust or ground oil-cake, with Two
ounces of salt in each thirty pounds Of
food
The ingredients Of the daily ration go
| pOunds,) in class one, consist of five
| pounds Of bruised oats or beans, etc five
| pounds of boiled potatoes six pounds of
boiled barley seven pounds of chopped
hay. The ingredients of class two, con-
! sist Of FIVE pounds of bruised grain, five
pounds of boiled or steamed potatoes, eight
pounds of chopped hay, ten pounds of
chopped straw and two pounds meaI-dust.
Glass three-ten pounds bruised grain,
ten pounds chopped hay and ten pounds
| chopped straw. Class four-fve pounds
of bruised grain, seven pounds of beans,
eight pounds of chopped straw and two
pounds of meal dlst.
1t will be seen from the foregoing par
agraph that each horse receives thirty
pounds Of food in twentysiour hours a
quantity which in all cases will be found
amply sufficient the addition of two
ounces of salt is necessary to assist diges-
ton. 1t is known that all herhivorous an
finals in their wild state resort to salt,
wherever il is to be met with. OF the four
classes into which DIR. Sully divides the
ingredients of his food for horses, those
which contain the boiled or steamed po-
tatoes are most recommended.
1t will be apparent, that, although in the
methods for the feeding of horses here
described, some difference exists in the ar
ticles made use of as food, yet that they al
agree in certain essential points, namely
of invariably briising, or coarsel y grinding
the grain and beans, in cutting down the
hay OF straw-in giving no hay in the rack
in giving salt, and in weighing each
article separately before mixture, instead
Of adopting the fallacious guide of adj
measurement.