FOOD FOR SICK ANIMALS.

Otago Witness, Issue 3519, 23 August 1921, Page 8

FOOD FOR SICK ANIMALS.

Horses, cattle, sheep, and pigs, although so easily distinguished from each other in outward appearance, are yet closely similar in their general structure, and in the disposition of their organs. Still more so do they resemble one another in their Physiological characters. The animal body is a constant state of breaking down, and Din! ding up. The breaking down is a necessary consequence of breathing, and is hastened during fevers, work, exposure to cold and wet, breeding, and milk production. It is essential then, that the farmer should know what to do in the case of an emergency, if there is sickness among tile farm animals. To ask a rna-n m charge of a horse if he knows how to make a bran mash might savour of impertinence, one would • imagine, and yet, as a matter of experience, it is constantly found that only a few do possess this simple knowledge. The rest fail to soak the bran through, and pour out a sloppy scalding portion from the top, with the lower layer sticking to a bucket not previously cleaned, or, in other ways, serve a. "hash” instead of a mash. For the benefit, then, of the new men on old acres "Vet’s” advice in the Farmer and stockbreeder may prove useful:—Scald a stable bucket, throw out the water, put in 3!b of bran and loz of salt-, add two and a-half pints of boiling water, stir well up, cover over, and allow the mash to stand for 15 or 20 minutes, until it is well cooked. To our young beginner we might also say that the mash will not be cool enough in 20 minutes for the animal to eat, unless a little cold water is stirred in, and that a sick horse, attracted by tne odour and then finding it too hot, is liable to turn away disgusted and refuse the meal altogether. Little points like these make just the difference between a good nurse of animals and a bad one. The bran and linseed mash, which, in a well-ordered establishment is given- as a laxative rather than using aperient drugs, takes longer preparation. One pound of linseed to 21b of bran is a suitable oroportion, to which loz of salt is added/ If well stirred with sufficient water to soak every particle and just cover the surface, it will make, when cooked, a more attractive food than if served sloppy. A large but scrupulously clean copper or saueeoan is needed, and should slowly simmer 'on the hob for two or three hours. The mash is t/hcn presented in its most attractive form, but is never so well esteemed as a plain bran mash, unless, as m racing stables, horses have acquired a liking for cooked foods. Some spice mav be added, but the habitual use of such things is not desirable. iii» so-called linseed tea’ lias an excellent effect upon the sick, arid is helpful to the “wind” of horses with chronic respiratory troubles, such as thick wind whistling, roaring, and short breath’ chronic cough, asthma, etc. It also helns ns to dispose of damaged fodder without the usual risks. One pound of linseed to *jgal of water is found a suitable proportion. Jt should be slowly cooked or "simmered” as culinary artists call it, when the pot is kept on the lees-heated portion °f tlie stove. An economy of fuel is effected by boiling in Igal of water and adding enough cold to make up the quantity to Ijgal. We prefer the previous proportions mentioned, and the use of the product for mixing with other foods, and as being more likely to be consumed in that way than bv drinking it as a somewhat liquid jelly. ITny tea will be accepted with relish by horses deprived of long stuff on account of wind defects such as broken wind A bucket tightly stuffed with good hay should be covered with water at boiling point, covered over to keen in the steanp anil allowed to remain until cold, when it is more attractive and refreshing than if offered tepid. Horses that will neither take linseed mashes, linseed or hay tea, will often take linseed oil in their food, and for relaxing the bowels nothing better can be used. Half a pint or less daily with corn and bay chaff will be suitable when the dung balls arc observed to be small, shining. and hard if trodden upon. What will keep one horse lax will bind another, and personal observation of each individual is the only way to be sure of avoiding colic, on the one hand, and scouring or other forms of indigestion on the other.

In addition to the green foods coni' monly used in the care of the sick, green ■wheat, barley, oats, and rye may be mentioned. In winter the carrot and the parsnip. These are more suitable than mangels or swedes, as containing more sugar and less disposed to blow up the eater. In the absence of the preferable roots, swedes or mangels, cleanly-sliced and stirred up with meals may be yen in small quantities. In cases of prostration, and where there is no reason for supposing an acid state of the stomach, new milk is a very sustaining food, or a good dose of gruel may be used as a "pick-me-up.” In all cases of sick animals fresh, clean water should be frequently offered, and food left in the manger t--moved before offering a fresh feed.