8 CONTENTS. 



MANAGEMENT OF THE FEET P. 122 to 131. Picking Stop 

 ping Thrushes Anointing Moisture to the Cmst The Clay 

 Box Shoeing Care of Unshod Feet. 



OPERATIONS ON THE STABLE P. 131 to 135. Bedding- 

 Changing the Litter Day-Bedding Washing the Stable 



THIRD CHAPTER. 

 RESTRAINTS ACCIDENTS HABITS VICES P. 136 to 156. 



RESTRAINTS P. 136 to 138. Tying-Up The Halter Collar 



Neck-StrapReins The Sinker. 

 ACCIDENTS connected with Restraint P. 138 to 146. Getting 



Loose Hanging in the Collar Standing in the Gangway Lying 



in the Gangway Rolling in the Stall Turning in the Stall Lying 



below the Manger Halter-Casting Stepping over the Reins 



Leaping into the Manger. 

 STABLE HABITS P. 146 to 150. Kicking the Stall-post Weaving 



Pawing Wasting the Grain Shying the Door Eating Litter 



Licking. 

 STABLE VICES ?. 150 to 156. Treatment of Vice Biting Stall 



for a Biter Kicking Stall for a Kicker Refusing the Girths. 



FOURTH CHAPTER. 

 WARMTH P. 157 to 163. 



Hot Stables ; Effects of Hot Stabling ; Warm Stables ; Utility of Heat , 

 Cold Stables Temperature of the Stable Sudden Transitions 

 Clothing Kinds of Clothing Winter Suit Weather Clothing- 

 Tearing off the Clothes Application and Care of the Clothes. 



FIFTH CHAPTER. 

 FOOD P. 164 to 280. 



ARTICLES OF FOOD P. 164 to 196. Kinds of Food Green 

 Herbage Grass, Clover, &c., Furze : Dry Herbage Hay, Good, 

 New, Heated, Musty, Weatherbeaten, Salted Daily allowance of 

 Hay Hay-Tea Straw Barn-ChaffPotatoesTurnipsCarrots 

 Parsnips Grain Oats, Good, New, Fumigated, Kiln-Dried, Bad 

 Diabetes Preparation of Oats Daily Allowance of Oats Substitutes 

 for Oats Grain-Dust Oatmeal Seeds Gruel Oaten Bread Bar- 

 leyMalt Malt-Dust Grains Wheat Bran-Mash Wheaten 

 Bread Buckweat Maize Rye Beans Peas Vetch-Seed 

 Bread Linseed Oilcake Hemp-Seed Sago Sugar Fruit 

 Flesh Fish Eggs Milk Mare's Milk Cow's Milk Ablacta- 

 tion. 



COMPOSITION OF FOOD P. 196 to 201. Nutritive Matters- 

 Other Matters Bitter Extract Comparative Value of different 

 Kinds of Fodder. 



PREPARATION OF FOOD P. 201 to 218. Objects of Drying-- 

 Cutting the Fodder Chaff-Cutter Utility of Cutting; Mastication 

 cf the Grain Insured ; Deliberate Ingestion Insured ; Consumption 



