50 DISEASES OF THE HORSE. 
going into the stable, he should have at once a pound or two of hay 
and allowed to rest about an hour before feeding. If water is now 
offered him it will in many cases be refused, or at least he will drink 
but sparingly. The danger, then, is not in the “ first swallow” of 
water, but is due to the excessive quantity that the animal will take 
when warm if he is not restrained. 
Ice-cold water should never be given to horses. It may not be 
necessary to add hot water, but we should be careful in placing water 
troughs about our barns to have them in such position that the 
sun may shine upon the water during the winter mornings. Water, 
even though it is thus cold, seldom produces serious trouble if the 
horse has not been deprived for a too great length of time. 
In reference to the purity of water, Smith, in his “ Veterinary Hy- 
giene,” classes spring water, deep-well water, and upland surface 
water as wholesome; stored rain water and surface water from culti- 
vated land as suspicious; river water to which sewage gains access 
and shallow-well water as dangerous. The water that is used so 
largely for drinking purposes for stock throughout some States can 
not but be impure. I refer to those sections where there is an imper- 
vious clay subsoil. It is the custom to scoop, or hollow out, a large 
basin in the pastures. During rains these basins become filled with 
water. The clay subsoil, being almost impervious, acts as a jug, and 
there is no escape for the water except by evaporation. Such water 
is stagnant, but would be kept comparatively fresh by subsequent 
rains were it not for the fact that much organic matter is carried 
into it by surface drainage during each succeeding storm. This or- 
ganic matter soon undergoes decomposition, and, as the result, we 
find diseases of different kinds much more prevalent where this water 
is drunk than where the water supply is wholesome. Again, it must 
not be lost sight of that stagnant surface water is much more cer- 
tainly contaminated than is running water by one diseased animal 
of the herd, thus endangering the remainder. 
The chief impurities of water may be classified as organic and 
inorganic. The organic impurities are either animal or vegetable 
substances. The salts of the metals are the inorganic impurities. 
Lime causes hardness of water, and occasion will be taken to speak of 
this when describing intestinal concretions. Salts of lead, iron, and 
copper are also frequently found in water; they also will be re- 
ferred to. 
About the only examination of water that can be made by the 
average stock raiser is to observe its taste, color, smell, and clearness. 
Pure water is clear and is without taste or smell. 
Chemical and microscopic examination will frequently be neces- 
sary in order to detect the presence of certain poisons, bacteria, etc., 
and can, of course, be conducted by experts only. 
