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MANUAL OF MODERN FARRIERY. 
been rendered lame for life, and even have had their legs 
broken, from the kicks of quarrelsome horses. If it is abso¬ 
lutely necessary that such a construction must be adopted, 
then there ought to be at least a free passage of about eight 
feet. Every stall should be at least six feet wide, and 
ought always to be divided by a boarded partition as high 
as the back of the horse. 
MANAGEMENT OF THE FEET. 
The feet of a horse should be examined with great care 
every morning, for the purpose of ascertaining, in the first 
place, if the shoes are all firm, and that none of the clenches 
are raised, which might wound the limbs. A worn shoe is 
also liable to press on the sole or heel, and prove injurious. 
One of the first things to be attended to after a horse 
has come off a journey, or has ceased from his day’s labour, 
is that his heels should be thoroughly brushed out. If an 
agricultural or cart-horse, it will be better to apply the 
hand than washing, as the long hair with which the heels 
are generally invested will take a considerable time to dry, 
especially during winter, which may occasion grease. The 
feet should then be stopped, after the picker has been used 
to remove all stones or clay between the hoofs and shoes. 
Cow-dung makes the best stopping, and keeps the feet cool, 
and the soles elastic. With other horses, the feet may be 
washed with a brush. The shoes should be removed at least 
once a month. 
LIGHT. 
It is surprising that in many parts of the country, 
farmers’ stables, and indeed those of other individuals, have 
no other light than probably what is admitted by a few 
panes of glass over the door ; or some have an open window 
