Part I. TerfeSt Farrier. x 3 i 



For the Fever and Purfinefs, they bleed with a 

 long Lance in the Tail or Dock. 



When a Horfe is blooded, make a good large 

 Orifice in the Vein, that the thick and terreftrial 

 Blood may be evacuated *, becaufe when the Orifice 

 is toofmall, it is only the moft fubtil Blood that is 

 drawn, fo that the bleeding doth more harm than 

 good. 



When you intend to bleed a Horfe, let him reft 

 the Day before, and alfo the Day following-, and 

 let him be tied up early in the Morning to the 

 Rack without Wjter or Combing, for fear of too 

 much agitating his Spirits } then draw with a pair 

 of Fleems, that fhould be of a reafonable breadth, 

 for the Reafon before given, about three Pounds 

 of Blood, and then leave him tied to the Rack for 

 two hours. 



After which you fhall give him fome fcalded 

 Bran, or the following Mam : Take half a Peck of 

 good well- ground Malt, and put it into a Pail by it 

 felf •, then take a Gallon or five Quarts of fair Wa- 

 ter, and fetit on the Fire, and when it hath boiled 

 a little, put as much of it into the Malt as will 

 moiften it, working and ftirring them with a piece 

 of flat Wood ^ after which pour in the reft of the 

 Water, and mix all very well together. Then cover 

 it clofe, and let it ftand two hours. When the 

 Horfe is ready to take it, crufh and fqueeze the 

 Malt with your Hand as much as poflible, and give 

 it him ro drink Luke-warm. I fay, it muft be lit- 

 tle more than Milk-warm •, and if it prove too hot 

 or too thick, you may recYsty both, by adding a 

 little cold Water to it, but be fure not to make it 

 too cold nor too thin. 



This Mam is found to agree well with Horfes 

 which are indifpfed or lick, and is therefore here 

 fet down. The Author having given no directions 



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