SEASONING THE FLESH. 269 



that fineness consists in a tucked-up flank and an emacia- 

 ted look. 



The day and night previous to a race, a trial or sweat 

 will generally be found sufficient to curtail the contents 

 of the stomach and bowels so that the work can be given 

 safely. The inside of a horse must "be clean," i. e., free 

 from fat. The neck must also be relieved from weight, 

 and the pressure of glandular and muscular fiber must be 

 taken away from the windpipe. The ribs must not be 

 loaded to impede their dilation and contraction as the 

 wants of the lungs require, and the muscles in no part 

 the body must be hindered from acting with full force 

 and celerity. Some horses will have a more robust, fleshy 

 appearance when in condition than others, and it will re- 

 quire much thought and observation to find out the 

 amount of flesh each one should have when best fitted for 

 arduous labor. 



There is, of course, a distinction to be made in horses 

 going different distances. A horse, however, may be able 

 to trot three miles in as high condition as when in the 

 best form to trot one, but the flesh will require a good 

 deal more "seasoning" to go the longer distance. This 

 seasoning must be accomplished without getting the sys- 

 tem in a feverish state ; if that should happen, the flesh 

 will be "baked" and the horse become "stale." There is 

 usually more danger of this occurring when the horse is 

 trotting in races, than in the exercise preceding them. 

 The much harder work a horse endures in trotting a race 

 is overlooked. The three, five, or more heats are perhaps 

 duly kept in mind, but the scoring, which may have been 

 the most trying part of a race, is unthought of. A horse, 

 when being sweated, meets with careful after-treatment, 

 and all that care and skill can accomplish is performed. 

 The distance intended to be gone over is made, and the 

 flow of perspiration encouraged or checked as the trainer 



12* 



