A grain of wheat consists of cells, each of which has a thin cellulose wall. Some of these cells contain starch; and others gluten, which is a kind of albumen. They are collectively surrounded by a layer (the "aleurone layer") which is rich in nitrogen and which is covered by three other layers that form the husk. The three outer layers have nearly the same composition as straw. All four layers are contained in bran, with which are mixed particles of flour. The fact of gluten being sticky and tenacious renders wheat a dangerous food for horses, especially when given in large quantities; for it is apt to form a pasty mass which the digestive juices will have great difficulty in penetrating. This disadvantage may be more or less overcome by coarsely grinding the wheat and mixing with it a suitable quantity of bran. A safe proportion would be 2 lb. of wheat to 1 lb. of bran. In the absence of bran, which appears to be the best vehicle for wheat, we might give chop. In South Africa I have seen wheat given even whole, without producing any ill effects, three times a day in quantities of 2 1/2 lb. each time, and mixed with chaff. Wheat should be at least a year old before feeding horses on it.

The bad reputation which wheat has in England as a producer of colic and laminitis, is chiefly due to ignorance of the proper way to prepare it for a horse to eat.

A couple of pounds of boiled wheat, in which a little salt has been mixed, form an agreeable repast for a horse at night when soft food is required.