No one connected with horses could be found who would admit his incapacity to make bran mash, yet how often do we find it given scalding hot on the top, and dry and cold at the bottom, sometimes causing an impatient horse to paw, and maybe strike his knees against the manger. In this way an invalid "put off his fancy" for the time often declines to eat when the food has sufficiently cooled. The proper way to prepare a bran mash is to scald the vessel in which it is to be mixed, pour into it three pints of boiling water, add three pounds of bran and a dessert-spoonful of salt, stir well with a clean stick, cover over for half an hour, and offer it to the animal when cool enough to place one's naked elbow in it.
A Bran and Linseed Mash should be prepared by boiling slowly - simmering, as cooks describe it - for two or three hours. Half a pound of linseed, one pound of bran, a dessert-spoonful of salt, and three quarts of water thus treated will make a jelly-like mash more acceptable to the majority of horses than if made sloppy by the addition of a greater proportion of water.