When we ask a horse to follow us in the round pen we can help him succeed by varying things a bit – changing direction and speed frequently, stopping periodically to reward him with a rub (“a rub” or two, not 100), picking up a foot, playing with his tail/ears/mouth, etc. In other words, working at desensitizing or sensitizing him by simulating things he will experience in the future (trimming and shoeing, crupper, bridle over the ears, bit, etc.).
One of the things I’ve learned over time is that the truly great teamsters rarely – if ever – have upset horses, close calls, mishaps or wrecks, while the less meticulous horsemen often do. Even though it may take a few minutes longer, the master teamsters constantly follow a series of seemingly minute, endlessly detailed, but always wise safety tips. Here are 10 of them:
I used an ’84 Chevrolet S-10 rear end to build my forecart, turn it over to get right rotation, used master cylinder off buggy and 2” Reese hitch, extend hitch out to use P.T.O. The cart is especially useful for tedding hay. However, its uses are virtually unlimited. We use it for hauling firewood on a trailer, for pulling a disc and peg tooth harrow, for hauling baled hay on an 8’ x 16’ hay wagon, and just for a jaunt about the farm and community.
Modern farm machinery is largely of iron and steel construction, making an equipment of metal working tools necessary if satisfactory repairs are to be made. Forging operations consist of bending, upsetting, drawing out, welding, punching, drilling, riveting, thread-cutting, hardening, tempering, and annealing. Heat makes iron soft and ductile. Practically all forging operations on iron can be done more rapidly when it is at a high heat. Steel will not stand as high a temperature.
The Burgess dairy farm and cheese factory are sustainable operations, meaning that nearly every by-product is re-used or recycled. For example, the usually-discarded whey goes to feed their own pigs, producing an exceptionally tasty, lean pork. Whey is the liquid portion of milk that develops after the milk protein has coagulated, and contains water, milk sugar, albuminous proteins, and minerals.
Thanks to the many resources available in the new millennium, it is relatively easy for new and transitioning farmers to learn the business of small-scale organic vegetable production. Economic models of horse-powered market gardens, however, are still few and far between. To fill that information hole, I asked three experienced farmers to join me in tracking work horse hours, expenses and labor over a two-year period and to share the results in the Small Farmer’s Journal.
It took several incarnations to come up with a satisfactory design for the bottom heated greenhouse bench. In the final version we used two 55 gallon drums welded end-to-end for the firebox and a salvaged piece of 12” stainless steel chimney for the horizontal flue. We learned the hard way that a large firebox and flue are necessary to dissipate the intense heat into the surrounding air chamber and to minimize heat stress on these components.
Within the context of the market garden, the principal aim for utilizing the moldboard is to initiate the process of creating a friable zone for the root systems of direct-seeded or transplanted cash crops to establish themselves in, where they will have sufficient access to all the plant nutrients, air, and moisture they require to bear successful fruits. To this end, it is critical for good plant growth to render the soil into a fine-textured crumbly condition and to ensure there is no compaction within the root zone.
Close to the village there lived a lady, a small landowner, who had an estate of about three hundred acres. She had always lived on good terms with the peasants, until she engaged as her steward an old soldier, who took to burdening the people with fines. However careful Pahom tried to be, it happened again and again that now a horse of his got among the lady’s oats, now a cow strayed into her garden, now his calves found their way into her meadows — and he always had to pay a fine.
Let’s assume the beginning ‘farmer’ has absolutely nothing. Nothing but a will to farm and a reasonably normal body. The very first thing you must do is search out a farmer, preferably a farmer who farms close to the way that you want to farm. You must watch him, ask questions, do as you are told and learn everything you can. Very shortly you will be on your own and you will find that the more you learn now, the better you will be when you have only yourself to rely on.
“Farm to Fork” food programs are a revival of the past. Big Horse Ranch & Little Cattle Company is now involved in developing “Old School” free raised Irish Dexter rose veal. We are trying to replicate ranching as it was 100 years ago. This is not a fast paced business venture; it does allow us to best use our ranch to provide old style food for those who are seeking food that has a history of quality.
Before starting to plow a field much time can be saved if the field is first staked out in uniform width lands. Methods that leave dead furrows running down the slope should be avoided, as water may collect in them and cause serious erosion. The method of starting at the sides and plowing around and around to finish in the center of the field will, if practiced year after year, create low areas at the dead furrows.
A livery stable, for the benefit of those who never heard of one, was an establishment which catered to horses. It boarded them, doctored them, and bred them, whenever any of these services were required. It also furnished “rigs” — a horse and buggy or perhaps a team, for anyone who wished to ride, rather than walk, about the town or countryside. It was a popular service for traveling men who came into town on the railway train and wanted to call on customers in cross-road communities.
The first mini I bought was a three year old gelding named Casper. He taught me a lot about what a 38 inch mini could do just by driving me around the neighborhood. He didn’t cover the miles fast, but he did get me there! It wasn’t long before several more 38 inch tall minis found their way home. I presently have four minis that are relatively quiet, responsive to the bit, and can work without a lot of drama.
Building on the experiences with a tool carrier named Multi, consisting of a reversible plow interchangeable with a 5-tine cultivator, the Italian horse drawn equipment manufacturer EQUI IDEA launched in 2012 a new multi-purpose tool carrier named Multi-V. The “V” in its name refers to the first field of use, organic vineyards of Northern Italy. Later on, by designing more tools, other applications were successfully added, such as vegetable gardens and tree nurseries.
In New York State one does not explore the world of draft horses long before the name of Ed Button is invariably and most respectfully mentioned. Ed’s name can be heard in the conversations of nearly everyone concerned with heavy horses from the most experienced teamsters to the most novice horse hobbyists. His career with Belgians includes a vast catalog of activities: showing, pulling, training, farming, breeding, and driving, which Ed says, “I’ve been doing since I was old enough to hold the lines.”
I’ve got two teams of Belgians that power all the things on the farm. I don’t have a tractor, I don’t have a truck or anything like that. Everything must be done by them. I have two buggy horses that I use for transportation. I have a one-seater buggy for when I’m going into work or into town by myself and then I have a two-seater one for when I’m with the kids.
We conclude our online presentation of Volume 41 Issue 2 with beautiful photos from Walt Bernard’s Workhorse Workshops (www.workhorseworkshops.com) and some hard-to-find info on the McCormick-Deering Plain Fluted Feed “R” Grain Drill Grain Indicator Plate.
Whether a bird is beneficial or injurious depends almost entirely upon what it eats. Birds are often accused of eating this or that product of cultivation, when an examination of the stomachs shows the accusation to be unfounded. Accordingly, the Biological Survey has conducted for some years past a systematic investigation of the food of those species which are most common about the farm and garden.