ioio 
THE RURAIi NEW-YORKER 
THE STORY OF THE HORSE. 
Part III. 
The Carlovingian, or Norman Horse. 
The Frankish knights of the Ninth Cen¬ 
tury were heavy men, heavily armed and 
armoured, and therefore required war- 
horses of muscle, bone, speed, weight and 
bottom. In fact it was necessary that they 
should have such horses, in order to cope 
with the Saracens (or Arabians), for these 
fellows were light men and could ride 50 
miles on their hot-blooded horses and dash 
Into battle without a stop. So the Franks 
encouraged and practiced the breeding of 
a race of- horses that would meet their re¬ 
quirements. The Asiatic Grays were in 
Lombardy (Northern Italy), European 
Blacks were in - the Netherlands and the 
Bays were numerous in South Gaul. These 
last were of Arab and Barb stock (hot- 
blooded). but none of the above races were 
pure. They were, however, fused together 
into a breed which in a few years realized 
the ideal of the Frankish knight. This 
breeding was started during the reign of 
Charlemagne, and the horse which they 
produced was known as the Carlovingian. 
Flanders, West Germany and Gaul were all 
engaged in breeding him. This great war- 
horse of the Tenth and Eleventh Centuries 
was the direct ancestor of all of our Nor¬ 
man breeds of to-day, and therefore of all 
breeds descending from them. The Carlo¬ 
vingian horse stood about 17 hands high; 
he had a short thick head, was wide be¬ 
tween the eyes, which were full and ex¬ 
pressive. He had heavy jaws, short 
pointed ears, short and thick arched neck, 
long and heavy mane and tail, strong slant¬ 
ing shoulders, round 'well-ribbed barrel, 
wide deep breast, great girth, broad hips, 
deep quarters, steep rump, mighty muscles 
and large bones. Ilis legs were short 
from knee and hock to fetlock, with ten¬ 
dons large and distinct. He had short, 
straight pasterns, and broad, solid, hairy 
feet. In later centuries he was called the 
Norman horse, because he was the cavalry 
horse of William the Conqueror, and in 
fact of the Norman people, who so long 
were the ruling power in Europe. 
In the system of interbreeding which 
produced the Carlovingian horse, the Gray 
and Black races, but especially the Gray, 
were largely used. In the year 732, after 
a seven days’ fight, Charles Martel de¬ 
feated the Moors, who had invaded France 
with their splendid cavalry. Many of 
these hot-blooded bays were left in Gaul 
(France), and their descendants formed an 
important factor in infusing metal and 
quickness into the Carlovingian. This 
was one of the first battles in which the 
European princes were convinced of the 
fact that they needed better horses. A 
few years after, Charlemagne constructed 
his great medieval empire upon the re¬ 
mains of Rome and commenced propagating 
horses upon sound and fixed principles. Be¬ 
tween the years 800 and 814 A. D. the 
foundation of the Norman breed of horses 
was established. This breeding was con¬ 
tinued through the Carlovingian dynasty 
until 987. The best animals were pro¬ 
duced in Belgium, Flanders and Northern 
France. During the time of William the 
Conqueror they were also bred extensively 
in England. The old Norman warhorse 
was the most intelligent, quickest and most 
spirited large horse that ever existed. In 
the Eleventh Century he helped to defeat 
an army of Moslem cavalry when the odds 
were three to one. He was also instru¬ 
mental in taking Jerusalem during the 
Crusade wars. Px-obably some hot-blooded 
animals were brought to France from the 
Orient at that time, although there are 
no direct records to that effect. Spanish 
blood was also introduced into France in 
the Eleventh Century, but this was origi¬ 
nally Barbary stock. 
The Norman horse was used for war 
until the year 1600; after this period he 
was bred more exclusively for agricultural 
purposes and hence became slower. When 
the post coaches were introduced into 
France he was found to be too heavy and 
slow, so the lighter Brittany blood (which 
was in reality a variety of Norman) was 
introduced. This blood, in addition to that 
of the two Arab stallions, Godolphin and 
Gallopoli, Introduced in 1820, reduced the 
weight and increased the quickness and 
metal of the Norman, and produced that 
great branch of the Norman—the Per- 
cheron. After the age of post coaches the 
market demanded a heavier horse, and La 
Perche (that province of France in which 
the Percheron was bred) opened her doors 
to all heavy mares. In consequence of 
this policy, it is said to be impossible at 
the present time to find a pure Percherpn, 
even in La Perche. 
The heavy draft of Boulogne (the Bou- 
lonnaise) represents, perhaps, more strik¬ 
ingly than any other branch of the Nor¬ 
man stock, tie true Carlovingian, from 
which, in fact, all the large draft horses of 
the world are at least in part descended. 
The draft horses of Normandy proper are 
mostly blacks and grays; they are simply 
a branch of the Boulonnaise. The large 
Bretons are about the same as the Boulon¬ 
naise, but Brittany is chiefly noted for its 
smaller coach horses which—as before 
mentioned—when crossed with the Boulon¬ 
naise produced the Percheron. The Bou¬ 
lonnaise of to-day has a very stout body, 
a heavy straight head, powerful neck, 
heavy mane and tail, broad chest, full 
fleshy shoulders, deep quarters, short strong 
back, broad strong loins, muscular thighs, 
large distinct tendons, long powerful fore¬ 
arm ; short, large, flat shin bones, and is 
! usually gray or black in color, 
r The method of raising horses in France 
has developed a few breeds, not locally 
identified, but identified with the whole 
country. There are no distinct local races 
in France. The colt is born in one 
province, often sold when a few months 
old into another province, kept there a 
year or two and resold, to be taken to 
another part of the country; thus passing 
through several hands before he is ready 
for work. 
The blood of the old Carlovingian horse, 
wherever found, be it in the Percheron, 
Boulonnaise or French Canadian, impresses 
its strong characteristics upon other breeds, 
and is strongly prepotent over all mongrel 
races of horses. The fact that they were 
bred for many centuries with little ad¬ 
mixture of foreign blood accounts for their 
fixed type and power of transmitting that 
type. The influence of this Norman blood, 
through the French Canadian, upon many 
of the trotting families of America will be 
briefly discussed in a later chapter. 
C. S. M. 
COST OF PASTURING SHEEP. 
While the writer has never had prac¬ 
tical experience in pasturing sheep off our 
own farm, I have often made comparisons 
with the cost of pasturing them in lieu 
of cows. Usually one acre will care for 
five sheep, and it takes an average of two 
acres to support one cow during pasture 
season. I pay $60 for 20 acres of Blue 
grass with 10 cows on it for six months: 
that is $1 per month per each cow, just 
about 10 cents per month for a sheep. 
That is what my father used to pay some 
years ago, and presume that is about the 
price now. Usually here pasture is rented 
by the field with privilege of running about 
so much for the season. 
Ohio. GEO. E. SCOTT. 
The price for pasturing sheep here is 
six cents a month. e. e. s. 
Delaware Co., N. Y. 
Feeding Pumpkins to Cattle. 
Would you inform me whether there are 
any bad effects from feeding stock pump¬ 
kins to cattle? Must the seeds be I'emoved 
before they can be fed, and how much by 
weight could safely be fed to cows aver¬ 
aging eight to 10 quarts of milk per day? 
How could I feed turnips to milking cows 
without making the milk taste and in what 
quantities. k. G. 
Barnegat, N. J. 
I have never heard of any bad effects 
from feeding pumpkins to cattle. The 
seeds are not detrimental and, moreover, 
contain considerable nutriment. You can 
pfely feed all the cows will eat. If fed 
in the stalls, take a shovel and cut up the 
pumpkins enough so that the cows can 
cat them conveniently. They may be fed 
out of doors on clean grass by breaking 
them open, but there will be a little waste 
by this method. If you feed turnips im¬ 
mediately after milking they will not cause 
any taint in the milk. Half a bushel per 
cow, twice daily, will not do any harm, and 
possibly more could be fed without giving 
the milk a “turnipy” taste. c. l. m. 
Poisoned by Wild Cherry Pits. 
I ar.i writing to give you an experience 
I had with wild cherry pits and pigs, think- ; 
ing if you mention it it may save someone 
trouble or money, or both. We had six 
pigs and having about five quarts of the 
cherry pits, threw them in for the pigs 
about two o’clock one afternoon, and by 
four o’clock the following afternoon four 
of the pigs were dead, all having died 
within two hours or a little longer. The 
veterinarian said the inside of a wild cherry 
pit was poison, and the two pigs saved had 
probably not taken so many pits. We gave 
them an injection of warm water, drench¬ 
ing with salts and afterwards gave them 
a tablespoonful of sulphur in a quart of 
milk for each pig. e. k. a. 
New Jersey. 
The veterinarian was right; as it is true 
that cherry pits contain traces of prussic 
acid. We have never heard of a case of 
poisoning from such a cause, but the fact 
that you happened to feed the pigs freely 
on the pits to seems to prove that poisoning 
may occur from such a cause. The case is 
of considerable interest, being unique. 
a. s. A. 
Flour for Hog Feed: Hog Lice. 
1. What feeding qualities are there in 
flour mixed with bran for growing hogs? 2. 
What is best to use on hogs to kill hog 
lice? j. a. b. 
Ilenovo, Pa. 
1. Low grade flour, sometimes called dark 
feeding flour, or “Red Dog,” contains the 
germ of the wheat berry, making it rela¬ 
tively rich in both protein and fat. It is 
a valuable feed for growing pigs, and is 
also fed to work horses and milch cows. 
When it can be purchased at a fair price 
compared with other feeds it should be 
made a part of the rations for farm stock. 
2. Lice are killed by contact with any 
grease, and if but few pigs are to be 
treated, they may have lard or any other 
bland grease mixed with a little kerosene 
applied along the back and about the folds 
of the skin around the ears and jowls, as 
well as on the inside of the legs where 
the lice are usually more numerous. If 
there are many animals to be freed from 
these parasites, it is customary to prepare 
a dip or wash for them, and a two per cent 
solution of creolin is an effective one, or 
one of the commercial dips. This may also 
be applied with a brush or broom if de¬ 
sired, and a dipping tank is not at hand. 
_ M. B. D. 
Hog Cholera.— The Kansas Experiment 
Station claims that the use of anti-hog 
cholera serum has passed the experiment 
stage. They vaccinated 292.400 hogs in 
Kansas last year. As far as heard from j 
70 per cent of such hogs in diseased herds 
recovered, while in the non-infected herds 
99 per cent lived. As the college authori¬ 
ties state: “One of the best proofs that 
hogs can be made absolutelv immune with 
serum is the herd of Charles Fay, at Wi¬ 
chita. Fay has 600 head that ‘ eat onlv 
garbage collected from all over Wichita. 
Such feed gives constant exposure to in¬ 
fection by germs of hog cholera, but not 
one of these hogs has taken the disease. 
They were given the life immunity vaccina- i 
ti°n. . ‘Farmers need to be urged again to 
give immediate attention to the herds in 
case of outbreaks,’ said Dr. J. B. Gingery, | 
now in charge of hog cholera work at the 
college. ‘If there is any sickness among 
the hogs in the communitv a farmer should 
vaccinate as soon as he hears of it. Too 
many wait until a few of their hogs are 
sick, or they wait to try some other 
remedy. Don’t waste time with patent 
remedies for cholera. They are fakes. I 
have visited several places recently where a 
fake serum had been used with 'the usual i 
disastrous results. Because of its failure 
there was a good deal o.f distrust in those 
communities about the genuine serum.’ ” 
^UNTO^ 
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