TABPAN. Eyuut tarpon. 



HORSES. 



'HE HORSE has, from time immemorial, been made the companion and servant of 

 man, and its original progenitors are unknown. It is supposed, however, that 

 the Horse must have derived its origin from Central Asia, and from thence 

 have spread to almost every portion of the globe. 



There are several countries, such as Tartary and Northern America, where 

 the Horse runs wild, and has almost entirely reverted to its primeval state, 

 thus affording an idea of the manners and customs of the Horse before it was 

 subjected to the dominion of man. In Tartary, the Wild Horses are found in herds, consist- 

 ing of many thousands in number, and are actuated by a wonderful spirit of discipline, each 

 herd acting under the commands of a single leader, and executing his orders with military 

 precision. The Tartars recruit their studs from these herds, capturing the best and strongest 

 animals with the aid of a falcon, which is trained to settle on the Horse's head, and nutter 

 its wings about his face so as to blind and detain him until the hunter comes up to secure 

 his prize. The horses thus taken are coupled with the tame animals, and in a very short 

 time learn to perform their share of the work, and to obey the orders of their master as 

 implicitly as they once obeyed those of their quadrupedal leader. 



Each herd is headed by an old experienced Horse, who holds his position by right of 

 conquest, and loses his chieftainship if vanquished by any opponent. The young males are 

 always excluded from these herds, and are forced to live solitary lives xintil they can attract 

 some of the opposite sex, and set up an establishment on their own account. The color of the 

 Wild Horse of Tartary is red, with a black stripe along the back. 



Not only do the Tartars ride their horses, but they drink the milk and eat the flesh, so 

 that a Horse-hunt is often conducted merely as a food-procuring expedition. From the milk 

 the Tartars manufacture a peculiar sub-acid liquid, which they term "koumiss," and is made 



