In this process the grain is steeped in water for twelve or twenty-four hours, and afterward exposed to the air till it begins to sprout, when it is ready for use. In the stable this preparation is termed "malting." Barley and oats are occasionally submitted to the process. Other kinds of grain, and perhaps pulse, may be thus treated, but I have not heard of any experiments upon them.

The time required for producing germination varies in different kinds of grain; and it is influenced by the degree of heat, the quantity of moisture, and the access of light. The steeped seed is usually spread upon the floor of a warm and dark apartment; the layer should not exceed an inch thick, and it should occasionally be turned over. The grain swells, becomes warm, bursts, and springs; it is fermenting; in this state it is given to the horse. When germination in barley is checked by a dry heat, the grain is fully malted; but malt is not employed as an article of food for horses. The heavy duty forbids its use, and I do not know that it is wanted. When merely sprouted, it is said to be much relished by horses RTF defective appetite, and useful to those recovering from sickness. It is supposed to be more easily digested, and less inflammatory than the raw grain.

Steeping consists in throwing the grain into cold or tepid water for twelve or twenty-four hours. It absorbs much water, it softens, and it is easily eaten; but I know not that anything is gained by such change. If the grain be drier and harder than usual, or the horse's teeth bad, or his mouth sore, steeping may be of some service. The horse drinks less water, but perhaps he receives as much with the grain as he refuses from the pail.