No. 9. 



Books — The Horse. 



287 



cannot take place, and death very soon fol-i 

 lows. These evils have often happened to 

 cattle by eatinjj too freely of green clover, ' 

 and various kinds of grain. The stomach in; 

 such cases not being able to subdue and \ 

 neutralize the over quantity of iuod to pro-, 

 duce digestion. j 



If all cooked food should be properly fer- j 

 mented before it is fed to animals, their ap- \ 

 petites would probably never induce them to' 

 take any more tlian their stomachs would j 

 naturally and easily digest. Another advan-i 

 tage would also be realized : less food would i 

 satisfy, and still produce more nourishment. ! 

 It might cost a little trouble, but the owner' 

 would probably be well paid for it, both inj 

 his saving of food, and m the growth, health, 

 and safety of his animals. Creatures of all 

 kinds, at first, probably would not like fer- 

 mented food as well as unfermented. They 

 should therefore be brought to it by degrees, 

 which would not be much trouble ; and when 

 used to it, they would like it better. The 

 way that this should be done, would be to 

 have several tubs of proper size, into which 

 to throw the cooked food, and let it lay until 

 it ferments. Then when the first tub sliould 

 be fed out, fill it again, using from the next 

 one, and so on. In this way fermented food 

 could be kept without extra expense or 

 trouble, when the proper apparatus is once 

 supplied. 



This method of feeding may perhaps ap- 

 pear trivial and useless to those who are un- 

 acquainted and inexperienced in it. But it 

 is undoubtedly well founded in the principles 

 of animal and chemical philosophy, and there- 

 fore is not a subject of mere speculation. 1 

 have made these remarks, not expecting that 

 the farmers will generally accede to, and 

 practise them ; but in the hope that some 

 who are curious to know and ready to adopt 

 the best m'ethods of growing and fattening 

 animals, will be disposed at least to make the 

 trial. 



Books* 



There is, I may well say, no wealth, there 

 is no power, there is no rank, which I would 

 accept, if in exchange I were to be deprived 

 of my books; of the privilege of conversing 

 with the greatest minds of all past ages, of 

 searching after the truth, of contemplating 

 the beautiful, of living with the distant, the 

 unreal, the past, and the future. Knowing, 

 as I do, what it is to enjoy these pleasures 

 myself, I do not grudge them to the labouring 

 men, who, by their honourable, independent, 

 and gallant efforts, have advanced themselves 

 within their reach ; and owing all that I owe 

 to the soothing influences of literature, I 

 should be ashamed of myself, if I grudged 

 the same advantages to them. — Macaulay. 



From the Franklin (My.) Farmer. 

 Tlic Horse* 



We owned a thorough-brod mare by a colt 

 of the Winter Arabian ; and lliuugh .small, 

 she had a fine constituiion — sonnd, flinty 

 'imbs — was hardy, durable, easily kept in 

 order; possessing great muscular power and 

 capacity to perform constant heavy labour, 

 which rendered her greatly an overmatch in 

 ploughing, for any of the large Ohio marcs 

 on our farm, sometimes worked with her. 

 And this superiority was strikingly manifest 

 in warm, sultry days. She could undergo a 

 hard day's ride, and finish it with more spirit 

 than any thing we ever rode. The stock 

 want size ; but many of them possess the 

 same qualities with our mare. 



We have noticed in our railroad cars, some 

 horses by a thorough-bred stallion, called Po- 

 cotaligo, brought to this state by Dr. E. War- 

 field. This work is particularly severe and 

 trying to the legs ; and we have been in- 

 formed that this stock has worn very de- 

 cidedly better than any other ever used for 

 the purpose : they were deep in the blood, if 

 not thorough-bred. Since the completion of 

 our turnpike roads, it is found that even slow 

 travel upon them, soon knocks to pieces the 

 limbs of our common horses : rapid driving 

 or riding produces the same eflect more 

 quickly. This is a serious matter, and re- 

 quires attention. In our own notice, the 

 blooded horse on these roads has clean, sound 

 limbs, when those of the scrubs at his side, 

 are stiff, sore and puffed. By blooded, here, 

 we mean from half-bred to thorough-bred. 

 We think any stock should be held in high 

 esteem, that can stand the travel on the turn- 

 pike roads with sound limbs. It has seemed 

 to us, that the Cleaveland Bay was well cal- 

 culated to give us this breed. In the " His- 

 tory of the Horse," it is said, "the principal 

 points in a coach horse, are, substance well 

 placed, a deep and well proportioned body, 

 bone under the knee, and sound, open, tough 

 feet. The origin of the better kind of coach 

 horse, is the Cleaveland Bay. The Cleave- 

 land mare is crossed by a three-fourth, or 

 thorough-bred horse of sufficient substance 

 and height, and the produce is tlie coach 

 horse most in repute, with his arched crest 

 and high action. From the thorough-bred 

 of sufficient height, but not of so much sub- 

 stance, we obtain the four-in-hand and supe- 

 rior curricle horse. From less lieight ana 

 more substance, we have the hunter and 

 better sort of hackney; and from the half- 

 bred, we derive the machiner, poster, and the 

 common carriage horse." 



If you cannot speak well of your neigh- 

 bours, give your tongue a resluig spell. 



