HARNESSING— THE SADDLE. 



491 



over with a black chamois. In taking the harness from the 

 cleaning room to the stall part the servant should first take 

 the saddle, second the collar without the hames, and the 

 bridle, and then the hames and reins. If all the tackle is 

 taken at once it is more than a man can conveniently han- 

 dle, and the result is that parts are now and then dropped 

 or scratched. By taking the parts in the order named the 



FIG. 226. 



harness can be placed directly on the horse, thus saving the 

 wear and tear of being flung on a hook or peg and pulled 

 off a moment or two later. Any holes that may be required 

 in adjusting the harness may be made with a leather punch. 

 (See Fig. 226.) 



THE SADDLE. 



The saddle should be placed on the horse's back near 

 the loins to give the crupper-strap enough slack so that the 

 crupper may be carried over the end of the horse's tail. 

 Care must be taken, in drawing the crupper under the dock, 

 not to catch any hairs between the crupper and the horse's 

 quarters. The saddle should be lifted clear of the back and 

 carried forward into place. The crupper-strap should be 



