SELECTION, CAKE AND MANAGEMENT 513 



old, and then place them in roomy boxstalls and 

 feed them for market. Stallion colts kept in con- 

 finement and highly fed easily become blemished. 

 Through lack of exercise they do not develop proper 

 bone and muscle, and rarely reach their full size. 

 They also are inclined to bad dispositions." 



W. E. Prichard. — This from one of the veterans 

 of the trade in the middle west: 



"Forty-seven years of experience and observation 

 have convinced me that the most serviceable Perche- 

 ron stallion should stand from 16.2 to 17.1 hands 

 high and Aveigh from 1,800 to 2,000 pounds in thrifty 

 breeding condition. Some 200 pounds or more fat 

 could be added to this weight, but it is to the injury 

 of the stallion; it is usually not real horse, it is 

 worthless blubber. 



"In looking over a stallion have him stand in the 

 shade of a stable door. Take him by the bit with 

 the left hand, look in his mouth, look in his eyes, 

 look over his face ; then drop your eyes down to his 

 breast and shoulders, then down to his knees, pas- 

 terns and feet. See that he stands squarely on his 

 feet. Then step to his left shoulder; chin him. Then 

 step back about 10 feet and take in the topline and 

 depth of body, specially the flank. Step behind and 

 observe the width of quarters, the fullness and depth 

 of the stifles. Step around to the right side and 

 look him over just as on the left. Examine his 

 coronets; observe how he stands on his pasterns, 

 which should be fair in length and sloping. See 

 that he has plenty of bone of good quality below 

 the knee and hock, and is sound. Then let him walk 

 out and return on the walk. Have him move at the 

 trot out and back and see that his action is straight. 



"The stallion should be rugged and masculine, 

 not feminine in appearance. He should (have a 



