56 BREAKING AND TRAINING 



the rope ; a hobble is then put on and each free end of 

 the rope passed through the D of the hobble, one 

 to the "near," and the other to the "off" sides, and 

 held u]) in the meanwhile by assistants. 



Throwing a Colt. — JtJefore ])utting a horse on 

 its back it is advisable in every instance to keep all 

 food away from it for at least twelve — or, if at all 

 possible, twenty-four — hours previous. It is very 

 important at such a time that the animal's stomach 

 and bowels shall have been properly emptied. 



Method I.—()i the different methods of throwing a 

 horse, the hrst which I recommend requires a casting- 

 roi)e of ai)Out twelve yards in length, of medium thick- 

 ness, and sufhciently ])liant. 



Having selected a plot of soft ground, or a straw bed, 

 or some such S])Ot in whicli to ]jerform the throwing 

 business, double the rojje in the middle, and out of 

 the doubled rope make a looj) (non-running) so as to 

 form a kind of collar for the neck. Take care that the 

 loop is not made too tight, otherwise it will i)ress with 

 unfair severity on the windpipe. In placing the loop, 

 let the knob rest on the brisket. Having seen to this, 

 let each free end of tlie rope pass between the fore legs 



