HID 



HOE 



197 



out ; after x^hich the horse should 

 be well curried, and placed in h 

 vvarnfi stable, with plenty of litter. 

 " The authors of the Maison 

 Rustique advise that the next da\ 

 after bieedi'ig the horse, a fomen- 

 tation be made of emollient and 

 aro riatic streiigthening plants,boil- 

 e>i !U iees of wine, or beer,and that 

 the whole body of the horse be rub- 

 bed with these plants, whilst they 

 are warm, till it is thoroughly wet; 

 and (hat the loins, belly, and neck, 

 as well a* the rest of the body, be 

 anointed with a mixture of one 

 p^rt honey and three parts of oint- 

 ment of elder, rubbing it strongly 

 in with the hand, that it may pene- 

 trate the skni. This done, the 

 horse should be covered with a 

 cloth dipt in the warm fomentation, 

 and doubled, and another cover- 

 ing should be put over this, tying 

 it on with one or two surcingles. 

 The horse should remain in this 

 condition 24 hours, and then be 

 foinented, rubbed, &c. twice as be- 

 fore. These fomentations being 

 finished, a warm covering must be 

 continued, lest the horse catch 

 cold ; and he should then have an 

 opening c!yster,and the next morn- 

 ing a purging medicine ; continu- 

 ing to wash his head and neck,and 

 also to rinse his mouth with the de- 

 coction. 



" For food, put info a pail or 

 two of water about half a bushel 

 of barley meal carefully ground, 

 stir it well about, and let it settle. 

 When the heaviest parts have sub- 

 sided, pour the thin part off for 

 the horse to drink, and give him 

 what remained at the bottom, at 

 three different times in the day, 



mixing with it a due quantity of 

 rrude antimony. — The horse must 

 have rest for some time, and be 

 ted with the best hay, or grass ac- 

 cording to the season of the year. 

 In spring, there is nothing better 

 than new grass. In about three 

 weeks, he will begin to mend re- 

 markably." Mills on Cattle, 



HOE, a well known instrument 

 used in tillage. It is called by 

 some writers the hand hoe, to dis- 

 tinguish it from the horse hoe. 



Hoes are chiefly of two kinds, 

 narrow and broad. The use of 

 the narrow hoe is to break up 

 spots of hard, or lough ground, 

 as the balks left by the plough in 

 swarded land, or the corners of 

 lots where the plough cannot con- 

 veniently reach ; or to take up 

 strong roots, such as those of the 

 shrub oak, &c. Therefore, this 

 tool must be made thick and 

 strong, with a large eye, that it 

 may admit a strong helve. 



It has also the name of a break- 

 ing up hoe ; but it is seldom made 

 to do the work of a plough in this 

 country of late, unless by the poor- 

 est people, and in new places 

 where teams cannot be easily had. 



The broad hoe is a very impor- 

 tant implement among farmer?, as 

 it is much used, though not so 

 much as it should be. The more 

 mellow the land is, the larger the 

 hoe should be, that work may be 

 done more expeditiously. The 

 tough and hard soil requires a nar- 

 rower hoe, to render the labour 

 more easy. 



Where land is not stony, hoes 

 should be kept sharp by grinding. 

 They will enter the ground the 



