PEACTICAL HINTS. 355 



the trot," or to distribute the shock in " riding hard " be- 

 tween the feet, the seat, and the thighs, so that it is no 

 longer a shock, but becomes a quick, easy movement. The 

 stirrup leathers should be so adjusted that the iron will just 

 touch the bottom of the feet, giving them support without 

 raising their position, while the inner part of the thighs, as 

 far down as the knees, are pressing firmly and immovably 

 against the saddle, and the legs below the knees hanging 

 vertically. 



In ordinary riding it is best to have the ball of the foot 

 touch the stirrups, as the play of the ankle-joint gives more 

 elasticity to the support. But in galloping or leaping it is 

 best to " drive the feet home," and carry the stirrups in the 

 hollow of the foot. We consider the wooden stirrup in com- 

 mon use in this country to be the safest and best. 



The main office of the stirrups is to rest the legs, while at 

 the same time they assist in maintaining a proper position. 

 But in case of any sudden start, the knees and thighs should 

 be at once performing their duty of grasping the saddle. 

 They cannot do this if the weight is thrown too much upon 

 the feet. It is also important to learn how to stand in the 

 stirrups while the horse is in motion, turning so as to look 

 to the rear, to throw the weight first on one foot and then 

 on the other, and to assume every possible position rapidly 

 and easily; for all this adds to security, freedom, and grace 

 in the seat. 



The following is the correct manner of mounting by the 

 aid of the stirrups : First, take the reins in your left hand 

 just over the horse's withers. Stand with your right side 

 to the horse, not too near, and put the left foot in the stir- 

 rup. Grasp the horse's mane with the rein hand, the pom- 

 mel of the saddle with the other, give a spring with the 

 right foot and vault into the saddle, throwing the leg back 

 and over the horse. Now rest the ball of the feet in the 



