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Show M"Tp PMMMNHHFMMnHMWMIMMMMVfBMMMNHMWi UI) DlET JIM HOUSES, Stalo Bcottd Will Not Do as Regular Regu-lar Faro. Tho ralluro of a Urooklyn Dalcor's l'lnu for Uslnc Surplus Lonvca Sumo r.icts for Stock Feeders. One day a man was standing- alongside along-side u big1 furnace door in a bakery u here tons of bread is mixed and baked daily. As he stood there he meditated, and well he mipht, for loaves of bread were being thrown into tho furnace. Thiy were stale loaves which had been returned by dealers, and burning was the cheapest way of disposing" of them. The idea, came to him of Helling the bread to Long Inland farmers to feed to pigs and chiekens. Some of it is now disposed of in litis way, but a lot remained. Then another idea occurred to him. He had observed time and again that pet horses enjoyed a crust from the bands of their masters and mistresses. He read horse and stock books and found considerable information for atock-owners, pnVticularly horse-owners, on the desirability of cooked food. It printed the claims of u Chicago cooked grain concern, which said that cooked and ground feed was much more palatable than the uncooked, being much easier to masticate. The hard, dry covering of grain, when steamed and jround, becomes as nutritious nutri-tious as other parts, and the entire (fraiu is digested, thus saving 20 or 30 per cent, of the grain, and also much energy. The proper care of a hors'3 stomach means a good healthy horso in most.cascs, and good, easily digested food means a healthy stomach. Then, too, he learned that Itobert Bonner i accustomed to give his horses a hot supper at nine o'clock in the evening a supper of two quarts of boiled oats. Mr. Bonner's horses get two quarts of rnts at each feeding, and the feod'n.'T i are at five o'clock in the morning, then nine, then one, and at five o'clock p. in. t on pounds of hay for each horse. Then comes the hot supper. The German army horses had long been catinA cooked food, and these horses had waxied fat and strong, like porridge fed giants. Thu German army horses arc giants in the horse line since they have had cooked food. Now, the man reasoned, if ate wed oats, and hot bran mash, or shorts and hay tea were so good for horses, why couldn't bread be fed to them? It could be and was. The last was'given in John Shultzc's bakery utables over in Brooklyn a short time ago. Breal was not a success so far as horso feeding feed-ing went. Iry bread, with Its carbonic acid gas, had Uie same cfTeet en kerfs that green apples have on sirznll bovs. Some of the horses positively refused to eat the stuff, and those that did at it suffered from colic. The horses wero fed on bread for about ten months in connection with a short allowance of oats, hay, and cut hay. A good deal of the bread was disposed of, but tho horses were pretty nearly done for, too. They were weak und dejected, and in spite of fine grooming looked miserable, and they haven't got over the effect of the bread diet yet, although al-though they are picking up now on the regulation oats and hay. Potatoes, carrots and other roots are fed to horses for a change. Even th: swell horses of rich people get the plebeian dishes, a little better in quality, quali-ty, perhaps, being frets of mold and at least a year old, but save for this difference dif-ference the food is the same, and the horses would not like any change. A. G. Bennett, who is an expert in the matter of horsed, says that work horses have got to have oats meaning by work horses all that go into harness. Otherwise the horses break down under the strain. The farmer who has grass-fed grass-fed horses cunnot get the same work out of them as tho man who feeds his horses on oats. N. Y. Sun. |
