Care and Management of Horses 85 
thus recorded the animal is called a pure-bred. These books of 
record are known by various names according to the class of ani- 
mal registered. Thus among horses, it is called a studbook, 
among cattle and swine it is called a herdbook, and among sheep 
it is called a flockbook. 
GROOMING AND CARE 
Nothing contributes so much to the beauty and the luster of 
the coat as grooming. On arriving at the stable, the animal should 
be fed, unharnessed, given a thorough grooming, and blanketed. 
The legs should be given a thorough and rapid brushing. Time 
spent in cleaning and rubbing the horse in the evening after the 
day’s work is done is worth much more than time thus spent in 
the morning. 
147. Care of the horse’s teeth. — Occasionally a horse does 
not feed well, due to irregularities of his teeth. If the first, or 
milk teeth, are not looked after, they are likely to remain, causing 
the second, or permanent teeth, to grow in crooked. The young 
horse’s mouth should be closely watched and the persistent milk 
teeth removed with forceps. Again, it must be remembered that 
the upper jaw is somewhat wider than the lower, and as the teeth 
are not perfectly opposed, a sharp edge is left unworn on the inside 
of the lower molars and on the outside of the upper, which may 
cut the tongue or cheeks. This condition can readily be felt by 
the hand, and the sharp edges when found should be filed down 
by a guarded rasp; otherwise the tongue and cheeks become sore, 
the food irritates them, and the horse will not feed well. 
148. Clipping. — This consists in cutting the hair over the entire 
surface of the horse’s body. Several advantages are secured from 
clipping: it improves the appearance of the horse and makes his 
coat more easy to keep clean; a clipped horse is less liable to take 
cold than a long-coated one because the evaporation is more rapid 
and the animal does not get so warm; the natural process of shed- 
