98 THE HORSB. 



scalded bran, and drinks warm water, is not much off his 

 stomach, moves briskly in his stall, dungs and stales freely, 

 and without pain, his skin feels kindly, and his coat does not 

 stare, there is no danger, nor any occasion for medicine. 

 You should, however, bleed him, keep him warm, give 

 him some feeds of scalded bran, and let him drink warm 

 water. 



The Cure. If the horse feel hot, and refuse his meat, 

 it will be necessary to bleed him plentifully, and to give 

 the following drink ; 



2 oz. of Ball of Liquorice, 

 2 do. Salt of Tartar, 

 2 drams of Saffron, 

 2 ounces of Honey. 



Cut the ball small, dissolve all together in hot water, 

 and give it nearly cold. This drink may be repeated as 

 occasion requires, but let twenty-four hours elapse first* 

 Or give — 



4 oz. c^ Aniseeds. 

 2 do. Liquorice Root, 

 1 do. Gum Scammouy 

 1 do. Nitre. 



Boil these together in three pints of water, for ten or 

 twelve minutes ; strain the liq:Uor through a cloth ; and add- 

 tw^o ounces of honey to it v/hen you give it to the horse. 



It is a common practice with Farriers to give a drench 

 composed of hot, nauseous powders, m a quantity of ale , 

 but this is a ver^' bad practice, for it heats the blood, and 

 consequently increases the fever; and at the same time the 

 powders pall the horse's ston>ach by their loathsomeness. 

 The following ball, commonly called The Cordial Ball, is 

 the best one yet found out for coughs or colds, ei Aer in 

 horse or man, and is much preferable to the horse-balls 

 commonly sold at the druggists' shops, and too often made 

 of bad ingredients. Be careful to get your drugs good, for 

 this ball is of great worth in many disorders, both in racers, 

 hunters, and i-oad-horses. Few things will remove a cough 

 or k cold, or clear a horse's wind, sooner or better. Mr. 

 Markhain recommended one something like it, which is. 

 called Markham's Ball ; but you may depend on it, thpt 

 mine much exceeds it in value. 



