Part II. TerfeB Farrier. n%g 



Coronet. Then apply the following Pubis, and 

 charge the Whole Foot with the following Remo* 

 lade. 



Tale two Parts of Sheep's Bung ; and p mh for m 

 cne Part of Hen s Dung ', boil them with Hoof- bound. 

 a fafficicm Quantity of Water and Salt, 

 to the Thicknefs of Pafie* In another Pot, boil a con- 

 venient Quantity of Mallows to a Mafh *, then add a con- 

 venient Quantity of Linfeed in Powder, and boil a lit* 

 tie longer ', after which, beat them in a Mortar, with an 

 eighth part of raw Gar lick, to a foft Pafie. Incorpo- 

 rate this with the former Pafte, adding a little Oil of 

 Li/lies. Make a Pultis, to be applied to the Foot 

 very hot, it being cover'd with Solents. Renew the 

 Application five or fix times, once in two Days» 

 •obferving always to heat the old Pultis \ and only 

 mix a little frefh with it. 



Take half a Pound of Burgundy Pitch \ . R 

 four Ounces of common turpentine ; two f or a HoQ v 

 Ounces of Oil Olive ; and thicken the bound* 

 whole with a fufficient Quantity of fine 

 Flour. Charge the whole Foot with this Re* 

 molade, lukewarm, after the Application of the 



Pultis. 



Oftentimes one of the Quarters of the Hoof is 

 fhrunk, and dry'd up, while all the Nourifhmenfc 

 falls upon the other •, efpecially near the Heels of 

 the Fore- feet, and the Infide of the Hoof; which is 

 the weakeft Part} and the Horfe halts down-right, 

 the Bone of the Foot being cramp'd and prefs'd by 

 the fhrunk Quarter. In this cafe, draw (even or 4 

 eight Lines with a hot Iron upon the fhrunk Quarter, 

 from the Coronet to the Shoe, ( in order to penetrate 

 and unbend the Hoof, that fb the Bone may return 

 to its due Place,) without touching the Hair ; and 

 then apply the Pultis and Remoladc as above. If 

 this method proves ineffe&ual, you mufl take out 

 the Sole, and cleave the Frufh'm the middle with a 



E» € FlearVy 



