THE FARMER AT HOME. 211 



ates is as mixed as that of the inhabitants, the frequent introduction 



foreign horses having produced an infinite variety. 



HORSE-POWER. What is usually termed horse-power in rural 



1 jonomy, is the construction of machinery for the performance of 

 1 ibor, formerly done by man, and sometimes that done by water- 

 j ower or steam. The more ordinary kinds of this labor are thrashing 

 r nd winnowing grain ; the sawing of wood , the grinding of grain ; 

 i ho the sowing or planting seeds, the reaping of grain, and the raking 

 ( f hay. For the three first of these operations the same machine is 

 used, having distinct fixtures for each one of them ; and, for each of 

 he three last there is a distinct machine complete by itself It is 



HORSE POWER. 



reasonable to suppose, and it is proved by the fact, that horse-power 

 thus applied is a great saving of manual labor, in some cases is 

 of very great convenience, and on large farms is seemingly indis- 

 pensable. In the first contrivances to effect these objects there 

 have been defective results ; but, wherever this has happened new 

 efforts have been induced, so that at present, of the numerous ma- 

 chines devised, those that can be selected, apparently approximating 

 perfection, that of Emery and Company, manufactured at Albany, 

 is very highly recommended, and by many is esteemed superior to all 

 others. 



HORSE-CHESNUT. This is an ornamental tree ; a native of 

 the northern parts of Hindostan, and frequently cultivated in Europe 

 and the United States. It was unknown to the ancients, and is now 

 cultivated only for the sake of its beauty, the wood being of no value. 

 It is one of our most admired ornamental trees. Its large and bright 

 green foliage, its full rich form, and the profusion of spikes of flowers, 

 of the most delicate and brilliant colors with which we are acquainted, 

 render it one of the most showy trees to be found. In Europe, the 

 fruit is used for feeding various kinds of cattle, who are said to be 

 fond of it. For this purpose, it is first soaked in lime water, or an 

 alkaline solution, which deprives it of its bitterness ; it is then washed 

 and boiled to a pulse. In Turkey it is ground and mixed with pro- 

 vender for horses. 



