TEIMMINO.] 



MODERN VETElilNARY PK.iCTlCE. 



[food. 



let it cool, and apply the candle again. Take 

 care, however, not to continue this so long as 

 to blister the skin. The places whicli want the 

 most singeing, are at the root of the ears, the 

 thropple, about the throat, and the adjoining 

 part of the neck. Put the hand now over the 

 eyes, and singe all the light straggling hairs 

 perceived about them and the brows, forehead, 

 cheeks, beard, and the like. The thropple and 

 throat require nuniy repetitions, the hair being 

 so abundant and tliiek, that it is extremely 

 necessary that frequent wipiugs be resorted to, 

 to see that the singeing has not been performed 

 irregularly. 



The head and throat being operated upon, 

 and finished, with a candle, the remaining parts 

 of the body are to be singed with straw. For 

 this purpose, take as much long clean straw at 

 a time as has about the thickness of three 

 fingers, and lighting one end, begin at the neck, 

 and pass the flame from one part to another. 

 Great care must be taken not to singe the 

 mane ; proceeding thence to the chest, shoul- 

 ders, breast, and every part where long and 

 downy hair is perceived projecting beyond 

 the general coat, being cautious not to make 

 the blaze too large, or continue it too long in 

 cue place, particularly where there is but little 

 hair, as under the flank, and within the thighs, 

 &c. Then giving the horse a good wiping, 

 and brushing over completely, the trimming is 

 finished. 



"VVe may observe, that horses which have 

 been kept for a time in the stable, and pro- 

 perly groomed, have not those long downy 

 coats, and consequently do not require singe- 

 ing all over the body. The beard, the ears, 

 mane, and the tail, are generally all that a 

 blood animal requires to be trimmed when he 

 is kept in the stable. Coarser animals, how- 

 ever, require the heels and other parts to be 

 trimmed, though the coat may be kept in 

 such a state as not to stand in need of it. 

 "We have observed that some horses are trouble- 

 some to trim. The means usually adopted, in 

 addition to the twitch on the nose, or some- 

 times on the ear, are those of the gag with 

 the halter, put through the mouth, and over 

 the ear: the more that horses struggle with 

 these appliances, the more they gag and pinch 

 themselves. 



To keep the legs still, while trimming, a 



person should be employed to hold up one 

 while the other is undergoing the operation. 

 If a hind leg, a side-lino may bo put on to 

 draw up the other, which ia not being trimmed. 

 These are the usual expedients, but they 

 ought only to be put in practice when the horse 

 cannot be coaxed to stand without them. 



An abundance of litter in the stall is ad- 

 visable, as it may prevent accidents in the 

 event of the horse struggling hard whilst 

 undergoing the operation. 



FOOD. 



In regulating the food of a horse, the first 

 points to be attended to are quality aiid quan- 

 tity, which ought to be proportioned to his 

 habit of body or constitution, and the nature 

 of his work. If tlie quality is bad, it will make 

 him foul, and will not afford the same degree 

 of nutriment that clean wholesome food will 

 yield : if he is fed too plentifully for the work 

 or exercise he has, it will make him too fleshy 

 and gross, and probably do him material injury. 

 Again, if a disproportionate quantity of hay ia 

 given, it will cause him to drink too freely ; 

 blowing him out with a description of food 

 which aff"ords the least nutriment. A horse 

 thus fed cannot endure much labour, and his 

 wind becomes distressed. 



Hay, however, is the natural food for horses, 

 but is not sufficiently strengthening for 

 them to work upon now-a-days ; therefore, to 

 be kept in condition, they must be fed 

 sparingly with it, although it be of the very best 

 quality. The quantity necessary for a horse 

 depends much on his size, constitution, and 

 the nature of the work he has to perform. 

 Hence, if he is put to fast work, his food 

 should be of that quality that aff'ords the most 

 nutriment, that lies in the smallest compass, 

 and requires the least water to digest it. 

 When these are attended to, his wind will be 

 the least distressed. If his work is hard, that 

 is, continued for several hours, but not at any 

 extraordinary speed, he may have a greater 

 quantity of hay, and even of beans with his 

 oats. Chaff", if sweet and good, is proper for 

 some animals that have thin light carcases, and 

 not worked hard. Such as eat their corn greedily 

 without masticating it, and scatter it among 

 their litter, should have a handt'ul or two of 

 good sweet clover chaff; which will be iiifiuitely 



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