34 FOREIGN BREEDS OF HORSES. 



The WILD HORSE is found in various parts of Tartary ; but nowhere can it 

 be considered as the remnant of an original race that has never been domesti- 

 cated. The horses of the Ukraine, and those of South America, are equally the 

 descendants of those that had escaped from the slavery of man. The origin of 

 the horses of Tartary has been clearly traced to those that were employed in the 

 siege of Azof, in 1657. Being suffered, for want of forage, to penetrate into the 

 desert in order to find subsistence, they strayed to too great a distance to be pur- 

 sued or recalled, and became wild and created a new breed. They are generally 

 of a red colour, with a black stripe along the back. They are divided into numerous 

 herds, at the head of each of which is an old stallion, who has fought his way to 

 the crown, and whose pre-eminence is acknowledged by the rest. On the 

 approach of apparent danger, the mares and their foals are driven into a close 

 body, in front of which the males are ranged. There are frequent contests 

 between the different herds. The domesticated horse, if he falls in their way 

 unprotected by his master, is instantly attacked, and speedily destroyed ; but 

 at the sight of a human being, and especially mounted, they all take to flight, 

 and gallop into the recesses of the desert. The young stallions as they grow up 

 are driven from the herd, and are seen straggling about at a distance, until they 

 are strong enough to form herds of wild mares for themselves. 



The Cossacks are accustomed to hunt the wild horses, partly to keep up their 

 own stock, and partly for food. A species of vulture is sometimes made use of 

 in this affair. The bird pounces upon the poor animal, and fastens itself on 

 his head or neck, fluttering his wings, and perplexing, and half-blinding him, 

 so that he becomes an easy prey to the Tartar. The young horses are generally 

 tamed without much difficulty ; they are, after a little while, coupled with a 

 tame horse, and grow gentle and obedient. The w r ild horses thus reclaimed 

 are usually found to be stronger and more serviceable than any which can be 

 bred at home. 



In the great deserts of Tartary, the herds of wild horses are much larger. 

 Many thousands, as on the Pampas of South America, are often collected toge- 

 ther. The Kirghise Tartars either capture them for use, or spear them for food. 



The flesh of the horse is a frequent article of food among the Tartars ; and 

 although they do not, like the Indians of the Pampas, eat it raw, their mo'de of 

 cookery would not be very inviting to the European epicure. They cut the 

 muscular parts into slices, and place them under their saddles, and after they 

 have galloped thirty or forty miles, the meat becomes tender and sodden, and 

 fit for their table. At all their feasts, the first and last, and most favourite 

 dish, is a horse's head, unless they have a roasted foal, which is the greatest 

 delicacy that can be procured. 



When water was not at hand, the Scythians used to draw blood from their 

 horses, and drink it ; and the Dukes of Muscovy, for nearly two hundred and 

 sixty years, presented the Tartar ambassadors with the milk of mares*. 



* Most of the Tartars manufacture a liquor have gathered on the top. The whole is then 

 called koumiss, from the milk of the mare, beaten with a stick, in the form of a churn- 

 It has a very pleasant taste of mingled sweet staff, until it becomes blended into one homo- 

 and sour, and is considerably nutritious. The geneous mass. Twenty-four hours after this 

 Tartars say that it is an excellent medicine, the beating is repeated, or the liquor is agitated 

 and almost a specific in consumption, and some in a churn, until the whole is again mingled 

 diseases of debility. It is thus made : To a together. The process is now complete and 

 certain quantity of fresh mare's milk, a sixth part the koumiss is formed, but it must be always 

 of water, and an eighth part of very sour milk, well shaken before it is used. Transactions 

 or of old koumiss, is added. The vessel is of the Royal Society of Edinburgh, vol. i. 

 covered with a thick cloth, and set in a place p. 181. 



of moderate warmth. It is thus left at rest The Tartars have discovered a method of 



twenty-four hours, when the whole of it will obtaining an ardent spirit from this koumiss, 



have become sour, and a thick substance will which they call rack, or racky, from the name 



