■[12 BOARD OF AGRICULTURE. 



And as progress is the watchword of the nineteenth century, a 

 watchword which I fear animates me too sensibly at times, 

 especially when speaking of such a fast subject, I shall be happy 

 to be criticised by any of you if you see me going astray. 



If what I offer serves to call out 'from others the theories and 

 experience by which they are acting it will do no harm. I hare 

 no expectation of pointing out anything new for your consideration 

 in the rearing of horses. The subject has often been exhausted 

 by men of greater experience. My treatment of the subject must 

 be general. 



But I cheerfully add my mite, acknowledging the honor which 

 the invitation conveys from the farmers of Maine. 



The rearing of horses is a matter of more importance than is 

 generally supposed by those who do not give the subject thought, 

 and is a class of breeding in which there are more and graver 

 mistakes than any other. 



The ox, cow or sheep, can be made to meet the wants of man 

 as food after their usefulness in labor, or production of wool or 

 their kind is ended. Unlike other domestic animals, we are 

 unwilling to eat the horse when he is unfit for labor. I have no ^ 

 doubt however, that the day will come when the meat of the horse 

 will be used as food in this country. 



Four years ago there were two or three shops in the city of 

 Paris where the meat of horses was sold as an article of food, and 

 to-day there are over two hundred shops where it is sold exclu- 

 sively. It is sold exclusively because few can discover it from 

 other kinds, of beef, and thus the Government guards against 

 imposition. 



In this country, however, the horse is only wanted for purposes 

 of labor or pleasure, and when from old age or other causes he no 

 longer answers the demands of his owner, his death ends expenses 

 of keeping, his value is gone. I was curious enough to inquire 

 several times in the market in Paris for horse beef, the relative 

 value of the living animal in fair condition and that of dressed 

 beef Tlie answers were from 50 to 65 per cen^. in beef of his 

 worth as a laborer. 



It will be readily seen that the successful rearing of horses 

 admits of fewer mistakes than that of cattle and sheep. Yet with 

 few exceptions do you find breeders of horses considering thought- 

 fully the laws which govern their reproduction. 



