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Show I BAD DIEtI "HOKSEsf Stalo Broad Will Not Do as Rogu-lar Rogu-lar Faro. ) Tlio Failure of a llrooklyn Jlaker'H nan for Unlnjj Burplui Loaves I gome Tacts for .Stock , ttfy. Feeders. !p One day a man was standing- alongside along-side a big furnace 'door in a bakery iwhcrc tons of broad is mixed and baked tluily. A lie Htood there ho meditated, and well lie might, for loaves of bread were being thrown into the furnace. They were Htale loaves which had been j returned by dealers, and burning was i ihc cheapest way of disposing of them. i U.'ho idea came to him of selling the ibrcud to Long Island farmers to feed i ,1o pigs and chickens. Some of it is now disposed of in this way, but u lot remained. Then" another idea occurred ,to him. lie had observed time and again that pet horses enjoyed a crust from the hands of their masters and mistresses. Ho read horse aud stock books and found considerable Information for stock-owners, particularly horse-owners, on the desirability of cooked food. It printed the claims of a Chicago cooked grain concern, which said that cooked and ground feed was much moro palatable than the uncooked, l)clng much easier to masticate. The hard, dry covering of grain, when steamed and ground, becomes as nutritious nutri-tious as other porta, and the entire grain is digested, thus saving 20 or 30 per cent, of tha grain, and also much energy. The proper care of a horse's stomach means a good healthy horse in most cases, and good, easily digested food means a healthy stomach. Then, I too, he leurned that Robert Bonner is accustomed to give his horses a hot I supper at nine o'clock ui the evening a supper of two quarts of trailed oats. I "Mr. Bonner's horses get two quarts of H Sontfe at each feeding, and the feedings H are at five o'clock in the morning, then nine, then one, and at five o'clock p. m. H ten pounds of hay for each horse. Then B comes the hot supper. The German B urmy horses had long been eating B cooked food, and these horses had B waxed fut aud strong, like porridge fed B giants. The German army horses are Br giants in the horse line since they have BJ had cooked food. H Now, the man reasoned, if stewed AT 'oats, aud hot bran mash, or shorts and Bl hay tea were so good for horses, why BJ couldn't bread be fed to them? It Bj could be aud was. The last was given B in John Shultzo's bakery stables over BJ in Urooklyu a short time tigo. Bread BJ -was not n success so far ns horse feed- H ingwent. Dry bread, with its carbonic k ncid gas,, had the same elTect on horses Bj that green apples have on small boys. Bj Some of the horses positively refused j to cat the stuff, and those that did cat Bl it suiTcred from colic. The horses were IB, fed on bread for about ten months in jBj eonnectfon with a short allowance of jB, oats, hay, and cut hay. A. good deal BF "of the bread was disposed of, but the B! horses wore pretty nearly done for, Bj too. They were weak and dejected, Bj and in spite of fine grooming looked B miserable, and they haven't got oer Bj -ilio effect of the bread diet yet, al- Bj though they arc picking up now on the BJ regulation outs and hay. B' Potatoes, carrots and other roots arc Bj fed to liorses for a change. Even th? Bi swell liorses of rich people get the B; plebeian dishes, a little better in quali- Bj ty, perhaps, being free of mold and at Br least a year old, but save for this dif- B ference the food is the same, and the B , liorses would not like any change. B A. G. Bennett, who is an expert in the B matter of horses', says that work horses B have got to have oats meaning by B .work liorses nil thut go into harness. B Otherwise the horses break down under B the strain. The farmer who has grass- B fed horses cannot get the same work K' out of them as the man who feeds'his K liorses on oats. X. Y. Sun. ' |