E N D I X. 



311 



On the contrary, the red cow's milk is the raoH cfteem- 

 ed in this country, 



Page I 26. " Dr. Shaw aflerts," &c.] The author's 

 words are, " The horfes here are very fine, efpecially 

 " thofe of Upper Egypr, being of the Arab and Barbary 

 '* race. They have one great fault, which is that 

 ** their necks are generally too fliort, and the people 

 " value their horfes, as they do their women, for the 

 " largenefs of their bodies.'' 



Page 138. " Never geld their horfes," Sec] This 

 cuftom, now fo frequent, feems to have been intro- 

 duced by the Turkijlo or Hungarian nations, who took 

 pofleflion of ancient Pannonia. It is remarkable, that 

 the French call a gelding, un Cheval Ongre, that is an 

 Hungarian horfe, which feems to indicate, that the Franks 

 firft learned the art and cuflom of caftration from the 

 Hungarians. The Germans call a gelt horfe a JJV.lack, 

 which feems to prove, that they were made acquainted 

 with this practice from a nation which is called Jl''aJ~ 

 lochia J and it is certain that the Huns and the Hungari^ 

 ans, or, as they call themfelves, the Madgians, and after- 

 wards the Patzinaks (all which are Turkifli tribes) or 

 branches of that nation, which was called 'Toukotie by 

 the Cbincfe, and Turks over all the Orient, were fettled, 

 for fome time at leaft, in IVallacUa. The Poles call a geld- 

 ing OgbJer, to indicate that they firft got the art of geld- 

 ing horfes from the Ougburs, one of the ancient Hunnic 



S f 2 tribes 



