Horse bread
As horsebread is called bread by different properties, such as shape, ingredients, age and use as food or feed.
Sauerland
In the Sauerland , horse bread was a common type of bread. Wheat bran and rye meal were put together with sourdough to go overnight afterwards. The kneaded dough was put in iron boxes coated with rapeseed oil . The bread stayed in the oven for about 20 hours, the doors of which were sealed with clay.
Substitute feed for horses
Horses were fed horse bread in England as early as the 18th century . In the middle of the 19th century, the Prussian army began experiments with various fodder cakes, and from 1876 the Russian military tested biscuit-like horse bread for military horses, which consisted of oats , pea flour , barley flour , flaxseed flour and table salt . In 1886 Carl Dammann reported from horse bread bakeries in Rummelsburg and Marienfelde that the addition of chaff had made the bread inedible for humans. Later attempts at the beginning of the 20th century showed that the savings in feed such as oats had not occurred and that some horses had become emaciated.
literature
- Ulrike Bernemann: Crib feed for horses, developments from the beginning of the 19th to the middle of the 20th century (Central Europe and North America). Dissertation, Hanover 2005 ( online, PDF ).
supporting documents
- ^ Hinrich Siuts : Rural and handicraft tools in Westphalia. The old tools used in agriculture and farming 1890–1930 . Aschendorff, Münster 1982, ISBN 3-402-04126-X , p.
- ↑ Bernemann, p. 103.
- ↑ Bernemann, p. 118.
- ↑ Bernemann, p. 119.