DIFFERENCE IN TASTES. 127 



Question. How often do you drive "Jim"? 



Dr. Loring. I do not mean to say he is a hard- worked 

 horse in winter. I suppose he is driven every day in the 

 winter-time, — ten miles, perhaps. 



Question. How do you think it would operate if you 

 drove him fifty miles a day ? 



Dr. Loring. Not at all. I did not intend to convey any 

 such idea. I was drawing a comparison between turnips and 

 other feed for horses not over-worked. If a horse is at work 

 on a stage-coach or a baggage-team, or is used by a physician 

 in large practice, or if he is driven fifty miles a day, as the 

 gentleman says, — which we cannot do down our way, — I should 

 keep him on grain. If you expect a horse to take fifty or 

 thirty mile drives every day in the week, you must keep 

 him on grain. Those are not what would be called store 

 horses. 



Mr. Arnold. I only wish to say that I suppose a great 

 many people here will be surprised to see such a difference of 

 opinion manifested in a matter of so plain an experience. It 

 is just what I meet with, gentlemen, almost everywhere I go. 

 I find just as much difference in other places as I see here 

 to-day on the subject of turnips. The fact is, there is an 

 immense deal of difference in the tastes of people, where the 

 thing is the same. I notice that there is a great difference in 

 the tastes of people who use a great deal of stimulating food, 

 or a great deal of the staple article of Westfield and Connec- 

 ticut (tobacco). Every little while I come across people who 

 can taste no difference between butter made from bluejrrass or 

 June grass, as you call it here, and clover. The difference is 

 just as plain to me as cau be. I have seen people taste of 

 turnipy milk, and say it was all right. When I came to taste 

 of it the turnip flavor was just as plain as could be. But my 

 taste is kept acute. I am so constantly coming in contact 

 with dairy products, in which it is necessary for me to dis- 

 criminate closely, that I avoid in my habits anything that 

 would have a tendency to blunt my taste, and I can detect 

 what other people do not. It is not at all strange that people 

 should have such a different experience, from that peculiarity. 

 That is sufficient to account for the different conclusions which 

 have been arrived at here. 



