Chaff, to cut.--Tie a sickle against a tree, with its blade projecting; then, standing in front of the blade, hold a handful of reeds across it with both hands, one hand on either side of the blade; pull it towards you, and the reeds will be cut through; drop the cut end, seize the bundle afresh, and repeat the process. In this way, after a little practice, chaff is cut with great ease and quickness. A broken sickle does as well as a whole one, and a knife may be used, but the curve of its edge is ill adapted for the work.
Cattle will eat many sorts of herbage, as reeds and gorse, if cut small; but will not touch them, if uncut.
Occasional Food for Cattle.--They will also eat seaweed and leaves especially birch and poplar leaves, and even thrive upon them.
Pulling Cattle out of Holes.--The bight of a cord, or of some substitute for one, may be thrown over a horse's head, and he can be dragged out by a team of cattle with but very little danger to his neck. A crupper under his tail, or a thong as a breeching may be used. In Canada and the United States, a noose of rope is often run round the horse's neck, and hauled tight--thus temporarily choking the animal and making him still; he is then pulled as quickly as possible out of the hole, and no time is lost in slackening the rope.
HARNESS.
Saddles for riding.--Good saddles for riding, and, I may add, especially for packing, are of nearly as great importance as the goodness of the animal who carries them. English saddlers never, I believe, can be induced to stuff a saddle sufficiently; because they have no opportunity of seeing the miserable, scraggy condition of a travelled horse's back, to which it is destined to fit. But an English saddle, restuffed at a bush frontier town, is excellent.
Three rings, and nine of what saddlers call "D's," should be fixed to the saddle, not simply into the leather-work, but firmly riveted or secured into the tree itself. This must be especially insisted on, or frequent disasters will occur. The three rings are to be fixed to the pommel--one on the top, and one on each side of it; the nine "D's" are placed as follows:--three along the back of the saddle, two more on each side of the seat, and two in front, for the breastplate.