CHAPTER XVII. 



The education of trotting-bred colts — Early development, and the reasons there- 

 for — Fast youngsters the ones that sell well — Colt handling now a distinct 

 branch of the trainer's art — The man who handles a colt must learn to con- 

 trol his temper — Hints about the best time to have foals dropped — Treat- 

 ment of the mare at this season — Teach the suckling colt that man is a 

 friend, not an enemy — The story of a veterinarian, and what one experience 

 taught Dunbar — Putting on the halter — Handle the colt frequently, but do 

 not lead him much — How to put mares and their foals in afield — Accidents 

 on a stock farm generally due to carelessness — Management of the mare 

 and foal in the stable — Turning out the youngsters during their first sum- 

 mer — Preparations for weaning time that will be found very valuable — 

 Looking after the appetites of the colts when they have been weaned — 

 When the work of leading colts alongside of a horse should begin — The 

 proper method of doing this explained in detail — A straight, covered track 

 better than a circular one — Colts differ as much in disposition, etc., as 

 matured horses, and must be treated accordingly — No absolute rule by 

 , which to train can be laid down. 



" As the twig is bent the tree inclines " 



This very trite saying is applicable to the title of this 

 chapter. 



The rearing, breaking and training of the trotting-bred 

 youngsters is a subject which opens up a wide field for 

 thought and discussion ; and the future pleasure or profit front 

 them depends very much upon how well they are reared and 

 handled in their young days. It has become a fact at this 

 stage of our progress in the development of the American 

 trotter, that he must not only trot young, fast and steadily, 

 but stay the route as well, to warrant the l^reeder a safe and 

 profitable investment for his capital and labor. A tendency 

 to the early development of speed has caught the masses, 

 has become fashionable, and no doubt has come to stay, 



(420) 



