52 DEVELOPMENT OF THE MODERN HORSE 



distinct advantage, for the lighter mount was the more easily 

 turned from his course, to the discomfort of his rider. Weight 

 and activity under the saddle were important attributes of this 

 old Black Horse, and conditions were suitable to their develop- 

 ment in a large degree. We mention the fact particularly because 

 these big horses were the foundation stock for all our modern draft 

 breeds. 



The Oriental influence goes back to the time of the defeat of 

 the armies of the Saracen, Abderame, in the eighth century, when 

 a large body of Arabian horses fell into the hands of the French. 

 During the crusades other eastern horses were brought into 

 France, and later special importations were made, those of the 

 gray stallion, Gallipoli, and Godolphin being best known. Spanish 

 and English blood were also used ; but the two great factors were 

 the Black Horse and the Arabian. 



Of equal importance with the breeding, is the system and de- 

 velopment of the Percheron, which is as follows : 



1 . All mares in the breeding district are expected to produce a 

 foal each year, in default of which they are sold. They perform 

 the work of the farms while in foal, fully paying their keep, and 

 the foal forms a substantial income. 



2. At five or six months old the foals are weaned and sold for 

 $100 to $1 25, to be kept for a season on the pastures of Pin, 

 Mauves, Longny, Corbon, etc. They make rapid growth, but do 

 no work, and pay out in advanced values. 



3. At one and a half years old they are broken in and put to 

 light work in teams of four. They are liberally fed, kept growing 

 and their labor about pays their keep. 



4. At three years old they are again sold to the Beance farmers 

 and for the next two years they pay well for their feed by the 

 rapid draft work performed. Speed and activity are emphasized 

 here, rather than heavy loads. It is a sort of sifting process in 



Some authorities cay that all grain feed should be ground, if whole grain is 

 not fully digested when expelled. 



