8 CONTENTS 



MANAGEMENT OF THE FEET— P. 122 to 131.— Picking— Stop 

 ping — Thrushes — Anointing — Moisture to the Crust — The Clay 

 Box — Shoeing — Care of Unshod Feet. 



OPERATIONS ON THE STABLE— P. 131 to 135.— Bedding- 

 Changing the Litter — Day-Bedding — Washing the Stable 



THIRD CHAPTER. 



RESTRAINTS— ACCIDENTS— HABITS— VICES— P. 136 to 156. 



RESTRAINTS— P. 136 to 138.— Tying-Up— The Halter— Collar— 



Neck-Strap — Reins — The Sinker. 

 ACCIDENTS connected with Restraint— P. 138 to 146.— Getting 



Loose — Hanging in the Collar — Standing in the Gangway — Lying 



in the Gangway — Rolling in the Stall — Turning in the Stall — Lying 



below the Manger — Halter-Casting — Stepping over the Reins — 



Leaping into the Manger. 

 STABLE HABITS— P. 146 to 150.— Kicking the Stall-post— Weaving 



— Pawing — Wasting the Grain — Shying the Door — Eating Litter — 



Licking. 

 STABLE VICES— P. 150 to 156.— Treatment of Vice— Biting— Stall 



for a Biter — Kicking — Stall for a Kicker — Refusing the Girths. 



FOURTH CHAPTER. 



WARMTH— P. 157 to 163. 



Hot Stables ; Effects of Hot Stabling ; Warm Stables ; Utility of Heat ; 

 Cold Stables — Temperature of the Stable — Sudden Transitions — 

 Clothing — Kinds of Clothing— Winter Suit — Weather Clothing — 

 Tearing off the Clothes — Application and Care of the Clothes. 



FIFTH CHAPTER. 

 FOOD— P. 164 to 280. 



ARTICLES OF FOOD— P. 164 to 196.— Kinds of Food— Green 

 Herbage — Grass, Clover, &c, Furze : — Dry Herbage — Hay, Good, 

 New, Heated, Musty, Weatherbeaten, Salted — Daily allowance of 

 Hay — Hay-Tea — Straw — Barn-Chaff — Potatoes— Turnips — Carrots 

 — Parsnips — Grain — Oats, Good, New, Fumigated, Kiln-Dried, Bad — 

 Diabetes — Preparation of Oats — Daily Allowance of Oats — Substitutes 

 for Oats — Grain-Dust — Oatmeal Seeds — Gruel — Oaten Bread — Bar- 

 ley—Malt — Malt-Dust —Grains— Wheat — Bran-Mash — Wheaten 

 Bread — Buckweat — Maize — Rye — Beans — Peas — Vetch-Seed — 

 Bread — Linseed — Oilcake — Hemp-Seed — Sago — Sugar — Fruit — 

 Flesh— Fish— Eggs— Milk— Mare's Milk— Cow's Milk— Ablacta- 

 tion. 



COMPOSITION OF FOOD— P. 196 to 201.— Nutritive Matters- 

 Other Matters — Bitter Extract — Comparative Value of different 

 Kinds of Fodder. 



PREPARATION OF FOOD— P. 201 to 218.— Objects of— Drying- 

 Cutting the Fodder — Chaff-Cutter — Utility of Cutting; Mastication 

 of the Grain Insured; Deliberate Ingestion Insure! ; Consumption 



