296 H.OESE PORTBAITTJKE. 



so that it will be the full length and half the width, throw 

 it over his back and bring the end under his belly; be 

 very careful to have it straight and free from wrinkles. It 

 now laps a little more than a foot; but I perceive there 

 has been a matter neglected that is of moment. There 

 are no strings, and we will have to fasten it with skewers, 

 which I dislike very much. There ought to have been 

 four strings sewed on to the side of the blanket, a little be- 

 low where it covers the backbone, and the same number 

 on the end that we brought between the fore and hind 

 legs. Then it can be fastened securely, without running 

 any risk of wounding the skin, as there always is from the 

 skewers. 



We will now take' this lighter and smaller blanket, and 

 after doubling it in the same way, fold it as many times 

 around the neck, enveloping it with several thicknesses 

 from the shoulders to the ears. The next blanket will be 

 similar to the first, only we do not double it, but cover the 

 horse all over, tying it round the breast and under the 

 tail, fastening it every few inches as low as the gaskin. A 

 hood will be the next thing, having no ear pieces, and 

 large enough to cover the shoulders, being tied behind the 

 lore legs. A heavy kersey suit of clothes carefully adjust- 

 ed, with the breast-plate loose enough not to interfere 

 with the free motion of the legs; the hood with earpieces 

 and a flank girth buckled in its appropriate place, and the 

 costume is complete, leaving no part uncovered, except- 

 ing the legs from the knees and hocks down, and the eyes 

 and muzzle. The harness has to be enlarged to meet the 

 necessities of the clothing, and rolls are put on above all 

 the fetlocks to prevent bruising of the joints. The horse 

 is now ready to go into the shafts, but before we go to the 

 track we will prepare a drink for him, by taking a hand- 

 ful of linseed, or two of oatmeal, and making a thin gruel, 

 which we temper with boiling water, so that it will be a 



