Xll EXPLANATION OF THE PLATES. 



the neck, so as to render its coming towards the breast 

 anatomically impossible, and the neck is inserted in the 

 Wither, so as to prevent any pliability of that part ; it 

 looks as immovable as that of a rocking-horse. The want 

 of any muscle belonging to the shoulder-blades, shows that 

 the saddle must be carried in that forward place indi- 

 cated by the white saddle marks ; the hips are placed so 

 near together that no width or strength of loin can exist 

 between them, nor can they, as in the other horse, act as 

 an efficacious fulcrum to propel the body. The horse with 

 such high set narrow hips, must be as narrow as a hurdle 

 between the rider's legs, the point of the shoulder is heavy 

 as that of a cart-horse, and the shoulder itself devoid of any 

 thing like obliquity ; in fact, fancy a rider on such a horse's 

 back, and it will be seen that his toes must be level with 

 or before the front of the horse's arm. All this, joined with 

 the animal's legs standing so much under, shows that the 

 rider's weight must be thrown so far forward and out of 

 equilibrium, that we should almost expect the rump of the 

 beast to Tit up with us as if sitting on the end of a school - 

 form ; from want of any development of brisket, he must 

 carry his gii^ths just behind his arms, which will be con- 

 stantly galled and sore from the contact. It will be seen 

 that he has quite as muchy?^^^ on him as the other, but no 

 muscle. Supposing the creature to attempt a gallop, he 

 must, as the camelopard does, bring each hind leg outside 

 the fore ones, or he must over-reach every stride he took. 

 His hocks are formed to throw out curbs. His hind fetlocks 

 or pasterns are so depressed that the tension on tlie back 

 tendons of the legs must cause partial or total break down, 

 and his feet stand with the toes so out that he must cut 

 with each inner heel. Thighs he has none ; they are at least 

 so long, thin, and shrunk, that I can only compare them 

 with a wretched, long, shanky, dry American ham, that a 

 friend of mine treated me with lately at breakfast, pur- 



