STABLING. 259 



if used, ought never to be kept in the stable, owing to the 

 chances so frequently occurring of its being left open by 

 mistake, and horses breaking loose and gorging themselves 

 almost to death. It should be placed in a loft, with a tube 

 or shaft attached to bring the corn to the place where it is 

 required. 



Every stable ought to be provided with a copper, or boiler, 

 for heating water and cooking food. This, both in town 

 and country, should be considered an indispensable appen- 

 dage. It is a great advantage, as well as a saving, to have 

 the boiler made of malleable iron, which will stand every 

 kind of hard usage without sustaining injury. It should be 

 placed in a room that will afford space for all kinds 

 of cooking implements, coolers, pails, &c., and a supply of 

 coals as well. The entrance to this should be sufficiently 

 wide to admit a good-sized wheelbarrow, or a cooler on 

 wheels, and there should be a good lock to fasten the door. 

 The furniture ought to include a couple of iron ladles 

 for mixing or measuring the food, and a water-pipe with a 

 stopcock running into the boiler. 



The stable " cupboard," or press, must not be overlooked. 

 It is a receptacle intended to hold working implements — 

 such as combs, brushes of all kinds, sponges, scissors, 

 chamois leathers, or " shammies," as servants call them for 

 shortness — and a variety of other matters. The groom 

 should have a key for this, and the master or mistress will 

 do well to have another, in order that he or she may inspect 

 it occasionally, and ascertain that it is not put to any 

 improper use. 



S 2 



