118 
DIFFERENT KINDS OF FOOD FOR SOILING. 
have lost some of its most attractive charms, 
had not Homer sung the praises of Achilles’ 
coursers, and Byron made the wild steed of Ma- 
zeppa a theme for his enchanting muse. The 
classic reader cannot forget that beautiful pas¬ 
sage in the Iliad, wherein the ancient bard re¬ 
presents the horses of Achilles as actually weep¬ 
ing for his death. 
“ Meantime, at distance from the scene of blood, 
The pensive steeds of great Achilles stood; 
Their godlike master slain before their eyes, 
They wept, and shar’d in human miseries. 
In vain Automedon now shakes the rein, 
Now plies the lash, and soothes and threats in vain; 
Nor to the fight nor Hellespont they go, 
Restive they stood, and obstinate in wo.” 
Great Jove is then represented as taking pity 
at their distress, and thus addressing them : 
“ Unhappy coursers of immortal strain! 
Exempt from age, and deathless now in vain; 
Did we your race on mortal man bestow, 
Only, alas! to share in mortal woe ? 
Ourself will swiftness to your nerves impart, 
Ourself with rising spirits swell your heart. 
Automedon your rapid flight shall bear 
Safe to the navy through the storm of war. 
He said: and, breathing in the immortal horse 
Excessive spirit, urg’d them to the course; 
From their high manes they shake the dust and bear 
The kindling chariot through the parted war.” 
Since, then, it is apparent that the horse is es¬ 
sential to our protection, comforts, necessities, 
or amusements, in almost every step of our pro¬ 
gress through life, it is certainly of the highest 
importance that he should be rendered as ser¬ 
viceable, valuable, and perfect as possible. This 
can only be accomplished by the strictest atten¬ 
tion to the improvement of his breed. A trial 
of speed effectually tests his durability, activity, 
and soundness, while, at the same time, it affords 
a most agreeable, innocent, and exciting recre¬ 
ation or amusement. A horse, that can well ac¬ 
quit himself in a race of four miles, proves that 
his bones, sinews, muscles, lungs, and wind¬ 
pipe are sound, well proportioned, and entirely 
capable of performing their proper functions in 
the best manner. If any defect exist, the se¬ 
vere exercise of so long and so rapid a race 
would quickly bring it to view. It is not un¬ 
usual for a fine horse, in a race of four-mile 
heats, to run twelve or sixteen miles. Such a 
trial, therefore, clearly establishes his strength, 
activity, soundness, and endurance—and from 
such a horse, it would be manifestly safe and 
prudent to breed. His produce would unques¬ 
tionably be much more likely to excel in those 
essential qualities than the produce of a com¬ 
mon cold-blooded horse. Therefore, by being 
always careful to breed from no other stock 
than such as have been well tried in the manner 
designated, you will be sure of having very su¬ 
perior horses, whilst the expense of keeping a 
good one is no greater than that of keeping a 
bad one. 
The offspring of the high-bred, warm-blooded 
horse is in many respects greatly superior to, 
and more valuable, than the stock of the com¬ 
mon cold-blooded horse. 
1st. They are more intelligent, and their dis¬ 
positions more kind and tractable. 
2. They are less liable to disease, and their 
carriage and appearance more elegant and 
showy. 
3. They are more active, and stand the heat 
much better. A fine-blooded horse can travel 
long distances rapidly in the hottest weather, 
when probably a common one would fall dead 
under the same exercise. 
4. They live to a much greater age. A com¬ 
mon cold-blooded horse rarely lives, (to be of 
any service,) beyond 15 or 16 years; but a high¬ 
bred warm-blooded one is serviceable at 30. 
The sire of the celebrated racer Sir Archy was 
39 years old before the latter was foaled. 
5. Their superior fleetness, durability, and 
bravery render them much more efficient for 
cavalry and expresses. 
6. They will always command a higher price 
in market. 
These excelling qualities, of course, render 
them in all respects more valuable, and conclu¬ 
sively prove that every person in the communi¬ 
ty has a deep interest in extending, cultivating, 
and improving the fine-blooded breeds.— Sports¬ 
man. 
DIFFERENT KINDS OF FOOD FOR SOILING. 
1st. Wheat and Rye .—The earliest food which 
can be depended upon in the spring, for soiling, 
is wheat or rye. We much prefer the former, 
as it is sweeter and more nutritious; nor does 
the straw become tough and harsh so soon as 
rye; it consequently lasts longer. 
Cultivation .—If the ground be not already 
rich, it should be made so. It cannot be made 
too rich for this purpose. Plow deep, harrow 
fine, and then roll. Now take an extra quantity 
of seed, and sow broadcast, as early as the last 
of August or first week in September. Plow 
this in about three inches deep with a three-fur- 
row plow; leave the land in its rough state, with¬ 
out harrowing or rolling. By using an extra 
quantity of seed, the stalks grow finer, sweeter, 
and more tender ; and by leaving the land 
rough, the plant is not so likely to winter-kill. 
