Yorkville enquirer. [volume] (Yorkville, S.C.) 1855-2006, 1868-05-07
,Agrienltnral department.
ECONOMY In FEEDING HORSES.

ton is given to the economy Of fodder, and
to the preparation of it in such manner
that while there is as little waste as posi-
Tble, the food is given in . shape in which
1T can be easily masticated and reduced to
that pulpy mass, which can be taken up by
the blood vessels and distributed through.
out the tissues, which extend all over the
frame. i,asl ..las ~. s,..@4
The expense Of, feeding horses is gener-
|allysso great as toshave a very injurious
effect on the pecuniary circumstances Of
the tillage farmer, and it is a question
whether he should be better off without any
tillage land. At all events, farmers who
keep nearly all their land in grass for the
purpose of raising cattle or sheep, are; gen
orally much better ff'than those who keep
q large portion of their farms titled and are
compelled to have q large number of horses
to do the work. One thing is certain, that
if horses are kept, they must be fed, and the
manner of feeding with the least possible
expense, and the greatestbene6t to the ami
mails, is a matter of very great Importance
to the farmer. -.SA.&sA-.St
There is a variety of articles available
for feeding farm horses in a very substan-
tial manner at reasonable expense
Steamed potatoes are strongly recommen-
ded as cheap and useful provender. In
feeding with any kind of grain, it should
always be bruised, or what is better, coarse.
~ ground. The hay should be cut into
chat, that il, into small lengths of from q
quarter to half an inch, mixed with a pro-
portion1of straw, cut IN similar manner.
In the stables of Hamburg and Trueman,
in Spitals6elds, 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, eyin-
cling 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, one
pounA of bruised beans-making in all thir-
ty-three pounds of food: In summer beans
are not given, being found too heating !;
but instead of the beans a small addition is
made to the quantity Of oats. Half a pound
of salt is given to each horse, divided into
two portions; one given on Saturday, apd
the other on Sunday, which SO given, pur-
ges moderately. @ .....,.,; :,
DR.. Sully, Of somersetyille, England, has
been very successful in feeding horses. He
has adopted the following mode of treat
ment, and has %perseyered in it for thirty
years. His horses work hard, and are al
ways in good condition: In his stables
there are no racks to hold hay, as he con-
siders it a wasteful method of feeding and
that the horses, when they have the COM
mand of their heads, pull the hay out Of
the racks and throw considerable portions
of it under their feet, and that twenty
pounds of hay and upward are often con-
sumed in this way, and spoiled in the
twenty.four hours whereas, when it is cut
and mixed with a due proportion of cut
straw and bruised grain, ten pounds will be
sufficient. -. ..s.
In the loft above the stable proportional
quantities of food, sufficient for the daily
consumption of each horse, is prepared; a
pipe passes from the loft to each manger,
and close by the top Of the pipe is placed a
tube capable of containing sufficient food
for horse for twenty-four hours. To pre-
vent the horse from tossing the mixed food
out of the manger, cross bars are nailed on
the top of it, at twelve inches apart. The
cut hay and straw, and also the grain, are
weighed out, and when the ingre.
dents are prepared, the portions for each
horse are allotted. For the sake of variety
the ingredients Of the food are divided into
four classes, consisting of farinaceous SUBJ
stances, such as bruised beans, peas, whest,
barley or oats; bran, fine or coarse; pota-
toes, boiled or steamed; 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 (thir-
ty pounds in class l, consist of five pounds
of bruised oats, or beans, etc. A.; five pounds
of boiled potatoes; six pounds of boiled
barley; seven pounds of chopped hay. The
ingredients of class 2, consist of five pounds
of bruised grain five pounds of boiled or
steamed potatoes; eight pounds of chopped
hay; ; ten pounds of chopped straw; two
pounds of meal dust. Glass 8; 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 from the foregoing para
graph that each horse thirty pounds
of food in twenty-four hours; a quantity
which in all cases will be found amply suf-
fcient the addition of-two ounces Of salt is
necessary to assist digestion. 1t is known
that all herbivorous animals in their wild
state resort to salt wherever 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 recommended.
FACTS FOR Poor 'Those
farmers who have most difficulty to make
both ends meet, always plow most and keep
most stock. Now these men take the true
plan TO keep themselves always poor, be-
cause their crops and stock are always poor
and bring little" So writes John John
son, in q letter to the Secretary of our
State Society and he thus illustrates his
statement: "It is good profit to raise 300
bushels of wheat from ten acres, but when
it takes thirty acres to raise that amount,
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