1913. 
THE K.TJ IX AI> NEW-YORKER 
333 
“ War Bridle” for Stallion. 
On page 57 I notice what you have to say 
regarding the subject of “putting the stal¬ 
lion at work.” On my farm down fn Mon¬ 
mouth County, N. J., I have the State 
Percheron stallion. I would like to use 
him on the farm, but no one is willing to 
handle him. I am writing to inquire if 
you will tell me something about the “war 
bridle” mentioned in your article. I have 
15 head of horses and mules on the place 
and it would be almost impossible for me 
to use this stallion in farm work without 
his being driven by and along with other 
horses, and I have no mare big enough 
to work beside him, though I have a big 
mule which would fill the job. t. m. 
Regarding the “war bridle” and us¬ 
ing the stallion in double harness, will 
say that I do not believe that your men 
will make a success of the job if they 
are at all afraid of their horse. All an¬ 
imals have a “sixth sense” that com¬ 
municates to them the feelings of the 
man with whom they come in contact. 
For instance, if the driver is of a nerv¬ 
ous disposition, he will excite his horse, 
even though he holds himself in control 
and outwardly seems to be perfectly 
quiet. Therefore, if your man is afraid 
of the stallion, you can safely wager 
that the horse will proceed to do about 
as he likes even though the man puts 
up the best bluff that he is capable of. 
I inclose a rough drawing of the “bri¬ 
dle” that will subdue about any kind of 
horse, but the operator should not be 
brutal about it. Just make him mind 
and then quit. Don’t under any circum¬ 
notice must, of course, be taken of the 
condition of the crop and the weather. 
My practice has been to start the mow¬ 
ing when the earliest pods turn yellow 
for ripening. The plants are then in 
the best conidtion for hay. If cut too 
soon they are much harder to cure, and 
if let stand too late the leaves will fall. 
I run the mowers in the morning till 
noon, and put a tedder right after the 
mowers to keep the hay tossed up and 
hasten the wilting. That afternoon it is 
raked into windrows and the next morn¬ 
ing the windrows are turned and 
slightly scattered with the rake, and 
that afternoon the hay is cocked into 
cocks as narrow and tall as will stand 
well. Then when you can take a bunch 
of the hay and twist it and can run no 
sap to the twist, put it in the barn and 
let it strictly alone. It may heat some, 
but if it does, let it heat and it will 
cure all right, but if you go to turning 
it when heated you will let in the air 
with the germs of mold and will have 
moldy hay. Now, this is no theory, but 
the result of 30 or more years’ experi¬ 
ence. 
I have had hundreds of farmers write 
to me that they succeeded in making 
fine hay by following my directions, and 
not long ago a North Carolina farmer 
wrote in one of the farm papers that 
he had wasted a great deal of hay by 
following my method. And so it is 
with every class of men; some will use 
judgment in the matter and others will 
go hit or miss and claim that they fol¬ 
lowed directions. Hay in the cocks may 
have to remain a week, while under dif¬ 
ferent weather conditions I have put it 
in the barn the third day. Everyone 
must use some brains of his own, and be 
sure that the hay is in the right state 
to handle. Why the writer of this 
query failed I cannot say, because I 
cannot know what the condition of his 
crop was when cut. But I repeat, that 
if the pea vines are cut at the proper 
stage and rapidly wilted, and cured 
mainly in windrow and cock, the hay 
will finish curing nicely in the barn, 
and if the stacks are covered with straw 
or hay they will cure in the stack and 
keep very well. w. f. massey. 
stances make the horse think that he is 
going to be killed, or he will fight for 
his life. 
Harness your stallion and hitch him 
to the wagon, then bring the other horse 
up and hitch him as quickly as possible. 
Have a light, strong stick about 
feet long, and with a snap at each end 
to keep their heads apart. This of 
course is to be snapped into the bit 
rings of each horse. Keep the cord on 
the stallion and a good man hold of it. 
As soon as they are hitched let them 
go. If the horse tries any funny work, 
give him a good jerk of the cord and a 
sharp cut with the whip and let them 
sail. He won’t do anything very bad if 
he is kept busy. I think this is about 
all the directions that I can give from 
a distance. One must know his horse 
and handle him accordingly. In fact the 
handler ought to know just a little more 
than the horse, and be just a little 
quicker than the horse. Then he can 
anticipate his movements and head them 
oft* if they are of a refractory nature. 
J. GRANT MORSE. 
Curing Cow Pea Hay. 
Having sown cow-peas this past year and 
had them spoil, I write to know Jiow to 
cure them. I thought they were properly 
cured, as they laid in the sun for a week, 
and seemed so thoroughly dry. After 
stacking them they heated and cooked seem¬ 
ingly. One lot I put in cocks, remaining 
there for 16 days, also cooked. Are there 
no sure ways of stacking or bulking them? 
Barrallton, Ky. h. A . 
Few men have had as long an experi¬ 
ence with the Southern cow pea as I 
have had. I made hay of them for 
many years and never had any spoiled. 
I have seen farmers pile the vines 
around stakes and put them on scaf¬ 
folds of rails to dry out in the sun, and 
the result has been sticks devoid of 
leaves, the best part of the hay. Some 
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