The Charleston daily news. [volume] (Charleston, S.C.) 1865-1873, 1868-04-24

better, coarsely ground. The hay should be
cut into chaff that is into small lengths Of from
quarter to half an inch, mixed with proper
ton Of straw, cut in similar manner.
In the stables Of Hamburg and Trueman, in
Sptalsfelds, eighty-two horses are kept. The
animals receive all their food in the manger;
no hay is ever put in the rack The whole are
in excellent condition, eyincing the correctness
of the management. Each horse consumes IN
the twenty-four hours eighteen pounds Of cut
hay and straw, of which the latter constitutes
one-eighth, fourteen pounds OF bruised oats,
thirty-three pounds Of food. In summer beans
are not given, being found too heating; but in
stead Of the beans small addition is made to
the quantity of oats. Ealf pound Of salt is
given to each horse. divided into two portions;
one given on Saturday, and the other on Sun
day, which 80 given, purges moderately.
DR.. Sully, Of Somersetville, England, has
been very successful in feeding horses. DE
has adopted the following mode Of treatm ent,
and has persevered in it for thirty years. His
horses work hard, and Are always in good con-
dition: In his stables there are no racks to
hold hay, as he considers it wasteful method
of feeding; and that the horses, when they
have the command Of their heads, pull the hay
out Of the racks and tlrow considerable por-
tions of it under their feet, and that twenty
pounds Of hay and upward are often consumed
in this way, and spoiled in the twenty-four
hours; whereas, when it is cut and mixed with
due proportion Of cut straw and bruised
grain, ten pounds will De sufficient.
In the loft above The stable proportional
quantities of food, sufficient for the daily con-
sumption Of each hose, is prepared; pipe
passes from the loft to each manger, and
close by the top of the pipe is placed a tube
for twenty-four hours. To prevent the horse
from tossing the mixed food out of the man
ger. cross bars are nailed on the top Of it, at
twelve inches apart The cut hay and straw,
and also the grain, are regularly weighed out,
and when the ingredients are prepared, the
portions for each horse are allotted. For the
sake Of variety the ingredients OF the food are
divided into four clas ses, consisting OF farina-
ceous substances, such as bruised beans, peas,
wheat, barley or oats; bran, fine or coarse;
potatoes, boiled or Ste amed; boiled barley, hay
cut into chaff, straw cut into chaff meal dust
or ground oil cake, With two ounces OF salt In
each thirty pounds Of feed.
The ingredients of the daily ration Thirty
poupds) in class /, 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 ingredi-
ents OF class 3, consist Of five pounds OF bruised
grain; five pounds Of boiled or steamed pota-
toes; eight pounds OF choppsd hay; ten pounds
of chopped straw; two pounds OF meal dust
Class s; ten pounds bruised grain; ten pounds
chopped hay; ten pounds chopped straw.
Class 4, five pounds Of bruised. grain; seven
pounds OF beans; eight pounds Of chopped
straw, and two pounds OF malt dust.
1t will, be seen frorl the foregoing paragraph
that each horse receives thirty pounds OF food
in twenty-four hours; quantity which in all
cases will be found amply sufficient; the addI-
ton of two ounces o. salt is necessary to assist
digestion. It is known that all herbivorous
animals in their wilc state resort to salt wher-
ever it is to be met With. OF the four classes
into which DR.. Sully divides the ingredients Of
his food for horses those which contain the
boiled or steamed potatoes are most recon-
mended.