HORSE AILMENTS AND HOW TO DOCTOR THEM. 371 



two inches or so from the end and tied together with twine, 

 three or four knots being tied between each to keep them 

 apart. Several bandages of heavy muslin — cotton sheeting — 

 are to be prepared and rolled up. A quantity of starch pre- 

 pared, to soak the bandages in, or, what is better, a quantity of 

 comfrey-root, grated down into mucilage. The fractured or 

 broken ends of the bone are then to be brought together in 

 their natural position. After which coat the limb with the 

 prepared paste or mucilage by spreading the preparation on a 

 cloth and then bandage the leg with several thicknesses of the 

 rolled muslin. Then apply the splints in the proper place to 

 keep the fracture perfectly in place. Apply the splints and 

 then tie a twine around the middle sufficiently tight to hold 

 the fracture firmly in place ; then tie the cords' at the ends of 

 the splints. After this dressing the limb will be thoroughly 

 encased in a hard shell. 



Should the fracture be in the small or lower part of the leg, 

 sole leather, softened in water and moulded to the limb, retain- 

 ing it in place by bandaging, forms a very good splint. The 

 horse, especially if high strung and nervous, should be. kept 

 upon his feet by tying up the head short for several days be- 

 fore the slings are placed under him ; for if this is done at 

 first, the animal, being fractious, throws himself off his feet, 

 and all efforts to remedy the fracture may prove a failure. 

 From six to eight weeks, according to the age of the animal, 

 are necessary to complete the union of the parts. The animal 

 should be kept mainly on mashes and green food during the 

 treatment. 



When the bone becomes properly knit together the hoof 

 will become warm and the horse will be inclined to use the 

 limb. The bandage may then be taken off, but the horse 

 should be very carefully used for some time. As to the slings 

 and the best method of use, see cut on page 368. 



