by old horses whose teeth are not in good order,
and who cannot masticate their food properly. It is a common mistake to
give too much gram or other grain, there being a prevailing idea that the
more that is given the more work the horse will do. There is no greater
error; it is like putting more coal into the furnace of an engine that can
only consume a certain amount; the extra quantity only goes to waste, and
upsets the digestive functions of the stomach. What is required is a
judicious admixture of food given at a proper time; not a large quantity
improperly given of an improper quality. Gram should be given in the
proportion of one part of bran to two of gram; or what is better, one part
each of bran (choker), gram, and parched barley (adarwah), or oats (jai),
by weight. These can be purchased separately from the corn-dealer and
mixed together, and thus cannot be eaten by any of the servants, like pure
gram can be. If the horse is not digesting his food properly, whole grains
will be found in his droppings that have passed through the bowels
unaltered. There will be always a few of these found, especially if the
horse is getting parched barley or oats, as the husks of both these grains
are very indigestible. If the horse begins to get thin, and fall away in
condition as well, it is then time to take some measures to remedy
matters, otherwise no notice need be taken.

Barley (_jow_).

In many parts of Northern India, especially on the Afghan frontier, whole,
uncrushed barley is used. It does not seem to hurt country-breds, but with
old animals that are not used to it, and particularly Australians, the
practice is dangerous. During the Afghan War, on one occasion there being
no other grain available, whole barley was supplied to the horses of the
battery of artillery to which I then belonged. A number of them were
attacked with colic, and several died from the irritation caused by the
pointed awns or ends of the beards to the bowels. No doubt horses, and
particularly young ones, will get used to feeding on most grains if the
change is brought about gradually, but a sudden change from any one to
another is dangerous. At the best, whole barley is not an economical food.
The husk resists the digestive action of the stomach and intestines, and a
quantity is always passed out of the body whole. Barley ought certainly
always to be crushed, or, better still, parched, and turned into
"adarwah." This is done by professional