RECEIPT BOOK. 56 



For food, put into a pail or two of water about 

 half a bushel of barley meal carefully ground, stir 

 it well about, and let it settle. When the heaviest 

 parts have subsided, pour the thin part off for the 

 horse to drink, and give him what remained at the 

 bottom, at three difi'erent times in the day, mixing 

 with it a due quantity of crude antimony. — The 

 horse must have rest for some time, and be fed with 

 the best hay, or grass according to the season of 

 the year In spring, there is nothing better than 

 new grass In about three weeks, he will begin 

 to mend remarkably. 



Roicel. 



A kind of issue, or artificial wound, maae m the 

 skin of a horse, by drawing a skein of silk, thread 

 or hair, through the nape of the neck, or some oth- 

 er part, answering to what surgeons call a seton. 



Horses are rowelled for inward strains, especial- 

 ly about the shoulders or hips, or for hard swel- 

 lings that are not easily dissolved. The rowel 

 may be made in almost any part, and should al- 

 ways be not far from the diseased part, and about 

 a hand breadth beneath it. The two ends of the 

 rowel should be tied together, that it may not come 

 out, and be smeared with lard, or fresh butter, be- 

 fore it is put in. Aflerwards, it should be daily 

 smeared again, and drawn backwards and forwards, 

 that the putrid matter may discharge itself. 



What are called rowels by jhe English Farriers 

 are made as follows: An incision is made through 

 the skin, about three eighths of an inch long. 

 Then the skin is separated from the flesh with the 

 finger, or >vith the end of a blunt horn, as far as 

 the finger will easily reach. Into thi^j a piece of 



