In Ireland the cart-horses, though of sufficient size, are ill-shaped and bad. The saddle-horses appear naturally as good as ours; but, in general, they are ill kept, worse groomed, and still worse shod.
The French horses are extremely various in their kind; but few of them can be called fine. The best saddle-horses of France are produced in the vicinity of Limosin, and in Normandy. The latter, though not so valuable as hunters, are preferable to all the rest for war. Lower Normandy is famous for fine carriage horses. A prevailing fault in the horses of France is too great a width across the shoulders.
The Dutch horses are said to be very good for carriages; and great numbers of them are annually sent into France. The Flemish horses are far inferior to those of Holland. They have generally large heads and broad feet; and their legs are subject to dropsical swellings.
Germany affords some fine horses, but the generality of them are heavy and thick-winded. Those of Hungary and Transylvania, however, are very light and fleet. The Hussars and Hungarians, it is said, adopt the cruel practice of slitting the nostrils of their horses, with a view to improve their wind, and prevent them from neighing in the field.
The Danish horses are so large in size, and so well set, that they were formerly preferred, as carriage-horses, to all others. They are extremely various in colour; and many of them are pyed and spotted, which is not the case with the horses of other countries.
In Spain the horses are very beautiful and excellent. They have a long thick neck, with a flowing mane. The head is large; the ears are long, but well placed; the eyes full of fire; the air noble and spirited; the shoulders thick, and the chest broad. They have great agility and stateliness. Their prevailing colours are black and light chesnut.
The Italian horses were formerly much finer than they are at present, the breeding of them having long been neglected. The kingdom of Naples, however, still affords fine horses, especially for carriages; but they have, in general, large heads and thick necks. They are also untractable, and consequently are difficult to be trained; but these defects are, in some degree, compensated by the largeness of their size, their spirit, and the beauty of their motions.
There is a prevalent and erroneous notion that the flesh of the horse is bitter and unpalatable. In several parts of Asia wild horses are killed almost exclusively for food; and the Calmuc Tartars, in particular, are so partial to this kind of flesh, that they seldom eat any other. Horses' flesh is constantly exposed for sale in the markets of Tonquin. A celebrated British writer (Dr. Anderson) has strongly recommended the fattening of horses as food in this country, and urges his recommendation by declaring that horse-flesh is superior in delicacy of flavour to beef!
The Tartars drink the milk of the mare, and also convert it into butter and cheese. One of their most favourite kinds of beverage is called koumiss: it is a sort of wine made of fermented mares' milk; and is carried, by them, from place to place, in bags made of horses' hides. When in perfection, the taste of koumiss is said to be a pleasant mixture of sweet and sour; but it is necessary to agitate it before it is drunk. This preparation is also considered of great utility in a medicinal view.
The skin of the horse, after it is tanned, is made into collars, traces, and other parts of harness; and, under the name of cordovan, is also used for shoes. The hair forms a considerable branch of trade. That of the tail is employed for weaving the covers or seats of chairs and sofas; for making sieves, fishing-lines, and the bows of musical instruments. The inferior hair of the tail and mane is employed for the stuffing of bolsters and mattresses. For this purpose it is baked, by which it is rendered one of the most elastic substances, for couches, that are known. The short hair of the horse is used for stuffing saddles and horse-collars.