The economics of feeding horses / [Harold A. Woodruff].

  • Woodruff, Harold A.
Date:
1912
Catalogue details

Licence: In copyright

Credit: The economics of feeding horses / [Harold A. Woodruff]. Source: Wellcome Collection.

    99/138 (page 83)
    .general, and, further, because, although the advocates of I cooked food claim great advantages for it, experimental cevidence shows quite clearly that digestibility is con- i-siderably lessened by the process. The essentials of a provender mill are much the same iin the case of a small or large stud ; a short description cof a mill will suffice to show the important features. '.The building should be a three-storied one. The hay eand corn is drawn up into the third storey for storage, sand later to be handled and placed in bins, supplying the L’chaff-cutters and corn-crushers which are on the second [floor. The chaft and crushed corn from each of these is [mixed in a worm which leads to a bin with a sack spout [Opening on the flrst floor. Here the bags of mixture :canbe shoved or slid down a shoot into drays for despatch. IThe ground floor will be occupied by the engine and [machinery store. All these rooms should be well lighted and ventilated. The floors must be of concrete }or a similar material. These conditions help to make the mill proof against rats, and allow of the proper cleansing ‘30 necessary to keep down fungoid, insect, and other ypests, which naturally considerably lessen the nutritous ^alue of a food. At the commencement of milling operations, a “ set ” of material will first be prepared. Thus, suppose the iiaily allowance for each horse is : Lbs. Chaff 14 Oats ... ... ... 7 Maize ... ... ... 7 Beans ... ... ... 2 Bran ... ... ... 2 Total ... 32