Grain is always more advantageously fed when ground or crushed, and wet some time previous to eating; and it is still better when cooked. On both sides of the Mediterranean, in the Barbary States, in Spain, France, and Italy, much of the food is given in small baked cakes, and the saving in this way is much greater than the expense of preparing it.
When confined to dry food, roots or apples fed once a day are always beneficial. They keep the bowels open, the appetite and general health good, and contribute largely to the nutriment of the animal. Carrots are the best of the roots, as besides giving muscle and working power, they, more than any other, improve the wind and prevent all tendency to heaves. They have even been found effectual in removing an obstinate cough. By many of the keepers of livery stables, they are always used, for which purpose they command the same price as oats. Potatoes, parsnips, beets, and Swedes turnips, in the order mentioned, are next to be preferred. Potatoes are improved by cooking.
Mixtures of food are best, as of cut hay, meal, and roots. Old horses, or such as are put to hard labor, will do much better if their food be given in the form easiest of digestion. No inconsiderable part of the vital power is exhausted by the digestion of dry, raw food.
Horses ought to be fed, and if possible, exercised or worked regularly, but never on a full stomach. This is a frequent cause of disease, and especially of broken wind. If their food is given at the proper time, and the horse be allowed to finish it at once, without expecting more, he will lie down quietly and digest it. This will be much more refreshing to him, than to stand at the rack or trough, nibbling continually at his hay or oats. What remains after he has done feeding, should be at once withdrawn.
They should have water in summer three times, and in winter twice a day. Soft or running water is much the best. While working, and they are not too warm, they may have it as often as they desire. Neither should they be fed when heated, as the stomach is then fatigued and slightly inflamed, and is not prepared for digestion till the animal is again cool. Salt should always be within reach, and we have found an occasional handful of clean wood-ashes, a preventive of disease and an assistance to the bowels and appetite.
A The Head.—a The posterior maxillary or under jaw.—b The superior maxillary or upper jaw. A little lower down than the letter is a foramen, through which pass the nerves and blood-vessels which chiefly supply the lower part of the face.—c The orbit, or cavity containing the eye.—d The nasal bones, or bones of the nose.—e The suture dividing the parietal bones below from the occipital bones above.—f The inferior maxillary bone, containing the upper incisor teeth.—B The Seven Cervical Vertebræ, or bones of the neck.—C The Eighteen Dorsal Vertebræ, or bones of the back.—D The Six Lumbar Vertebræ, or bones of the loins.—E The Five Sacral Vertebræ, or bones of the haunch.—F The Caudal Vertebræ, or bones of the tail, generally about fifteen.—G The Scapula, or shoulder-blade.—H The Sternum, or fore-part of the chest.—I The Costæ or ribs, seven or eight articulating with the sternum, and called the true ribs; and ten or eleven united together by cartilage, called the false ribs.—J The Humerus, or upper bone of the arm.—K The Radius, or upper bone of the arm.—L The Ulna, or elbow. The point of the elbow is called the Olecranon.—M The Carpus, or knee, consisting of seven bones.—N The metacarpal bones. The larger metacarpal or cannon or shank in front, and the smaller metacarpal or splint bone behind.—g The fore pastern and foot, consisting of the Os Suffraginis, or the upper and larger pastern bone, with the sesamoid bones behind, articulating with the cannon and greater pastern; the Os Coronæ, or lesser pastern; the Os Pedis, or coffin-bone; and the Os Naviculare, or navicular, or shuttle-bone, not seen, and articulating with the smaller pastern and coffin-bones.—h The corresponding bones of the hind-feet.—O The Haunch, consisting of three portions: the Ilium, the Ischium, and the Pubis.—P The Femur, or thigh.—Q The stifle joint with the Patella.—R The Tibia, or proper leg bone; behind is a small bone called the fibula—S The Tarsus, or hock, composed of six bones. The prominent part is the Os Calcis, or point of the Hock.—T The Metatarsals of the hind leg.