gram and rice, although at first some of
them refused it. In Japan rice is the only grain horses get, and the pack
ponies of that country are hardy beasts, and appear to work well on it. If
the rice can be crushed, it is all the better; and in Bengal and Assam
there is no difficulty in getting this done, as it is the food of the
people, and they grind it for their own use.

Millet (_bajara_).

The various millets, known in South Africa as "Kaffir-corn," are not often
used in India as horse food, but in the Cape it sometimes is. In India the
millet is a summer crop harvested in the autumn. The seeds are small, and
of a dark or greyish colour. It requires to be crushed before use, as the
husk is very hard.

Pulses (_dhal_).

The various species of pulse grains enter largely into the food of the
natives of India. Two, known as "mung" and "mote," or "moat," are
excellent for getting flesh on thin, debilitated animals. They are both
small oblong seeds of an olive green colour, with a very hard husk, and
can be obtained in any bazaar. I prefer the mote to the mung. They both
require to be well boiled to the consistency of a jelly before use, and
then being well mixed in with the food, about a pound in weight of the raw
seed being enough for each feed, so that the horse gets three pounds
daily, a corresponding quantity of the other grain being withdrawn. I have
seen most excellent results in weak animals recovering from a debilitating
illness from its use, but great care must be taken that it is boiled
properly.

Linseed (_ulsie_).

Linseed can be obtained all over India. In fact, a good deal of what is on
the English market comes from the East. Under certain conditions it is
useful in putting on flesh, and as a diet for convalescents; but care must
be exercised in its use, as it contains a great deal of oil, and in cases
of sickness with liver complications, which are common in a hot climate,
especially in English and Australian horses, it is to be avoided. It has
to be boiled to a jelly before use, or, better still, soak it in cold
water for some hours until soft, and then boil it. In the hot weather,
however, I prefer to use either the "mote" or "mung" to linseed.

Linseed Cake (_rhal_ or _khal_).

Linseed cake can be obtained in nearly every large town, and is the
residue left after the oil is expressed; but as this process is
imperfectly performed, a good deal of oil is left--much more than in the
steam