THE PERCHERON REVIEW 
23 
satisfactorily identify them on arrival at their desti- 
nation, and have them hoof branded. On receipt 
of the shipment it was found that the marks were 
not clear, and it was necessary to send for the man 
most familiar with the colts, who had to make a 
trip to the buyer's place for the purpose of clearing 
up the identity of the individual animals. There are 
hundreds of other illustrations which could be given, 
and case after case where disputes, trouble and law 
suits have arisen because of a lack of permanent 
identification marks. 
There is one man in America who has a permanent 
system of identification for his pure-bred horses. 
That man is George Lane of Alberta, the most 
extensive breeder of Percheron horses in the world. 
He has more than 400 head of Percherons, and has his 
animals so marked that no question can ever arise 
in regard to their identity. For the benefit of the 
many Percheron breeders who have sought for in- 
formation along this line, his system is here given. 
All animals coming on the place are branded on 
the neck in plain figures. Mr. Lane recommends 
branding the colts at weaning time, when they are 
taken away from the mothers. The illustration 
accompanying this article shows a horse on his ranch 
so branded. The picture, taken in the dead of 
winter, shows the brand plainly. The branding 
irons are of copper. This is the only metal that 
should be used for this purpose, as iron branding 
implements are liable to blur, whereas copper leaves 
a clean brand, and the hair grows out leaving no scar. 
As shown in the photograph, the hair where the 
brand has been applied is different in appearance 
from that on other portions of the body, so that the 
figures can be easily seen. These branding irons are 
identical with those used in the United States Army 
service, and are of special design, found by experience 
to give the best results. The numbers are 11 2 inches 
high and the burning face is barely yi of an inch. 
The copper branding instruments must be carefully 
handled, for when hot they are very soft. If thrown 
down carelessly, or struck against one another, they 
will be bent out of shape and ruined. 
Mr. Lane, who has had the system in use for a 
number of years with perfect results, gives the fol- 
lowing directions for the actual operations: 
"The branding irons must be of copper, and 
should be of the size already specified. The sample 
set shown in the illustration is correct for this 
purpose in all respects. The colts to be branded 
should be blindfolded and the hair should be clipped 
from the neck where the brand is to be applied. 
If you are in doubt about being able to apply the 
brand in the correct position, take a piece of chalk 
and mark the figures on the neck, then apply the 
brand on the figure outlined. This will insure get- 
ting the brand on straight. The hair must be clipped 
to permit of clean quick branding. Blindfold the 
colt and stand him beside a fence or gate, so that he 
cannot crowd away from you. The iron should be 
heated in a small charcoal burner, or in any other 
small clean fire. Keep a coarse brush at hand, so 
that the face of the branding iron can be brushed off 
before applying it. This is done to make certain 
that there are no specks of dirt or cinders adhering 
to the face of the brand when it is applied. The 
presence of any such particle blurs the brand and 
spoils results. The copper head should not be heated 
red hot, but should be just turning from a bluish tinge 
to a faint red when removed from the fire. It should 
be allowed to cool for a minute at least after this, and 
will still be plenty hot enough for use. Experienced 
branders do not heat their irons even this hot. They 
heat them until there is a bluish tinge running over 
the face of the branding instrument, but beginners 
will have to work as indicated. At the beginning 
it is best to test the irons on some grade horses 
until you have determined the proper heat and time. 
"Step up beside the colt, and if you are a short 
man step on a box, so that you will be up on a 
level with the neck; then apply the brand to the 
neck on the spot desired with one straight move- 
ment, making sure that all of the branding surface 
of the iron comes in equal contact with the neck. 
If this is not done, one part of the brand will be 
deep while the^ other will be barely touched. It 
is sufficient to bring the iron against the neck and 
take it away. A second is all that is required, for 
if the hair has been clipped a second's touch with 
the hot brand will burn the hair roots, and turn 
the skin to a light brown color. Do not try to 
re-apply the brand, for if you do you will simply 
blur the figure, and spoil the results. The chief 
danger with men who are inexperienced in brand- 
ing is that they will have the iron too hot, or apply 
it too long. This results in too deep a burn, and 
in the case of such figures as 8 or 0 may burn out 
the entire center core, leaving simply a blotch on 
the neck, so that the figure is indistinguishable. 
If the irons are hot, as directed, a single straight 
application for a second is sufficient to burn the 
hair roots, and turn the skin brown, and this is all 
that is needed. The operation is so quickly done 
that the colt or horse will not wince appreciably, 
and there is no difficulty in doing the work. 
"The most satisfactory plan probably is for each 
man to select some letter as his own, and then brand 
from 1 to 1,000. Thus C 101 might stand for Corsa 
101, indicating that this was an animal bred or owned 
by Corsa, and that the identification was 101. The 
breeders who adopt this system can number 1,000 
animals, without using more than four characters, 
and as the figures are small the animals will not be 
appreciably disfigured. Where it is preferred, the 
brands may be applied under the mane and will not 
be at all noticeable, save when desired." 
"I formerly used hoof brands, but since adopt- 
ing this system I would not depend on the other 
under any consideration, for with my present ar- 
rangement I am absolutely certain at all times as 
