102 DISEASES OF ANIMALS. 



When horses are at hard service, in hot weather, before 

 feeding, cleanse their nostrils, inside and out, with a 

 sponge or rag, wet in water and vinegar, or water alone, 

 if vinegar be not at hand. 



Sometimes a horse will not lie down, when tied up in 

 a stable, and he may suffer in his feet, joints, and in his 

 whole system, by standing constantly. As a remedy, 

 put him untied into a stall or pen, with a good bed to 

 tempt him to rest his weary limbs. 



If you would improve the condition of a horse, and 

 prepare him for hard service, you must work the flesh 

 on to him, as the saying is ; that is, give him moderate 

 exercise or labor, while he is gaining flesh; this will 

 prevent the accumulation of fat, and increase the mus- 

 cular part of the system 5 it will give good health, and 

 solidity and firmness to the flesh, and greatly increase 

 his strength and power of endurance. 



In different stables, the quantity of salt varies from 

 one to two ounces daily, for each horse. In others, none 

 is given excepting on Saturday night, when eight ounces 

 are given to each. This prevents any evil from Uberal 

 feeding while at rest on Sunday. Better give a small 

 portion in food, and allow the horse to help himself to 

 more when he pleases. 



For loss of appetite, give mashes, a few roots, and 

 once or twice a week, three or four drachms of saltpetre, 

 and give -gentle exercise. A little Cayenne pepper, or 

 J^o? ^ro/is may be good. [Seepage 49.] We have revived 

 a horse's appetite by feeding on sheep's orts. 



Sometimes a cold bit freezes to the tongue, and takes 

 the skin off". For ulcers in the mouth, apply a tincture 

 of myrrh, or a solution of alum. For bridle-sores at the 

 corners of the mouth, touch them daily uith salt water ; 



rest. 



STOMACH AND INTESTINES. 



Stomach. There is a strange difference between the 

 four stomachs of the ox, and one of them so large, and 

 the one small stomach of the horse — very small in pro- 



