FRENCH COACH BREED 43 



eighteenth century, and the Thoroughbred blood now predominates 

 over that of native stock. They are not, however, devoid of vari- 

 ation of type, nor do many of them appear particularly prepotent 

 in transmitting the breed characters and conformation. A few 

 large studs are kept in America, among which are those of Dun- 

 ham, Fleether & Coleman of Wayne, 111., and the late J. W. 

 Sanborn of Lewiston, Maine. 



They are of good size, weighing from 1050 to 1300 pounds 

 and standing 1 5% to 16% hands. They are of toppy, blood- 

 like appearance, of good conformation and substance, and high 

 attractive action. The head is line and lean, the neck long, arched 

 and lofty, the shoulders long and oblique, the body deep and close- 

 ribbed, the back strong and short, the croup level and strong in 

 the coupling, the quarters well muscled and deep, the legs straight, 

 with large, well-knit joints and wide cannons and shanks, pastern 

 long and slanting, feet tough and well made. The French coacher 

 is characterized by a smooth, well-turned conformation, a strong, 

 attractive action, endurance for long drives at good speed, good 

 manners and intelligence, and adaptability for coach or heavy har- 

 ness work. He is probably not as impressive and prepotent in 

 transmitting his characters as some of the purer breeds of more 

 fixed qualities. 



t 

 German Coach Horses 



For three or four centuries the German government has been 

 improving its horses in a systematic way to secure a large, strong, 

 active type for military uses. The foundation stock was taken 

 from mares of the agricultural, military and riding classes, and im- 

 provement mainly secured through Oriental crosses. From these 

 sources, and by means of careful selection of breeding animals, a 

 useful military, riding and coach class has been evolved. They 

 were first brought to America in 1885 by Oltmans Bros, of Wat- 



Carrots mal^e a good addition to a horse 's feed, but should always be 

 chopped, not whole. 



