FARRIER CHECK LIST

Over the years; starting with six horses and "growing" a herd to over one hundred horses I have learned how to co-operate with Farriers, so they will actually return for more!
Standing on their heads, under horses, whacking away at them with hammer and nails just truly needs all the appreciation and assistance a Cowhand can offer!  A cup of coffee and a few chuckles goes a long way on 'points' too!
The first Farrier I learned from was a fellow named James; he was about 5'5" and STRONG.  He roamed around the pack ranches shoeing strings of pack horses and hunting rentals; he could cold-shoe 25 head in a long day.  He had zero tolerance, if the horse 'fussed' he simply pulled the shoes, trimmed and quit on that one.
The second farm Farrier was a guy name Charles (all the Farriers I have worked with had really classical cowboy names, odd but true).  He was also not too tall and could have pumped iron really easily, or throw a horse if he chose.  His discipline manner was unique; he actually tied up a front leg and then held up the leg he was shoeing!  He was completely silent at his work except for small 'kissy' sounds to the horse if it moved about.  If the horse contined to 'fuss' he just stepped back and let it fall down, if it chose.  Most of them became really quiet for him.
The next man in line was Robert (see?) who was the tallest Farrier of the whole group of these smiths.  He walked about with the horse on a lead, checking and looking at the legs and feet, then he asked his apprentice to trot the horse and finally to canter it on a long line.  If the horse had more energy than he wanted to work with, the Apprentice leaped on bareback and rode about in the corral until Robert finished another horse.
There were more farriers, of course:  hot-shoers, cold-shoers, trimmers of foals, half shoers and even corrective veterinarian/farriers--the one common thing they required was: a quiet horse. Of course, not one of them expected to chase a horse to catch!
They also expected clean and not-wet legs and feet.  If the horse wasn't trained to handle, they rejected it until it was trained; if the horse wouldn't lunge, rejected;  got rough, you got it--later, Dude!
Not one of them refused to work on the first horse without charge to show me how he worked and what he knew and if we could form a partnership.  If they had a temper which showed up we agreed to pay and dismiss him from more service.
There was one woman Farrier who did nothing but Foals (the most dangerous horses on the ranch in my opinion) and she worked for over six years before moving away to her own smithing shop.
Most of the Farriers we worked with were trained by an older Farrier and had served Apprenticeships; they were decent and polite; they wanted my check to clear that night and they were Angels in Disguise!  PHF

GUIDE TO STAYING WARM

In below-freezing weather:  ice in the buckets, frost on the nostrils, fingers turning blue, away from the stove, gotta work outside today...
checking the hay bales left for sale;  checking hooves and shoes, for the Farrier's next trip; moving the manure small loads to the main pile; checking oil in the feed cart and the farm truck...stuff to do in the cold.
So:
DRESS ACCORDINGLY:  long john bottoms and top;  undershirt, long sleeves; undershirt, short sleeves; soft, warm long sleeved sweater;  socks, short cotton, long woollies, toe warmers; wool pants;  heavy stomper-boots;  lamblined vest;  ski-temp coat and overpants;  two hats,  muffler;  inside then outside gloves...now....just like a kid,  guess what?
Oh,
I do so look forward to sun long enough to warm up a spot here and there...
I remind myself:
All for the love of a Horse...I am a crazy person.  Acceptance equals peace.  PhF

POT-LICKER SPAGETTI

Here's another pot-pan dinner for COLD/WET days!
When it is sooo cold and really quite nasty outside we don't want to come inside to cook--we want to come inside to EAT!  So here is a very tasty casserole for the ranch-hands:
Get out the black iron deep pot with a lid; dribble in about 2 teaspoons of oil, heat to popping and pour in 2/3 cups of 'pulled' beef (pre-cook to falling apart then use two forks to shred), stirring fast, then cut down to simmer---
If you want a veggie dish, instead of the meat, take 2/3 medium size turnips , cube and use, clean them don't peel---
Chop together:  1 cup celery, smaller and center sections are best in this dish, with the leaves; 1 onion , rough sliced; 1 mild bell pepper, without the skins or stems, chopped to cubes and about 2 cups of fresh tomatoes, skinned and chopped;  stir into the pot, cover over a spoon to vent
open a small can of Mexican tomatos/ peppers sausa, combine with a small can of tomato paste, stir in 1/2 cup parmesan or romano grated cheese and 1 can of water;  stir this combination into the pot and lid it closed, on lowest heat
Grate 1 cup of extra sharp cheddar, stir with 1/2 cup sugar, add 2 teaspoons of fresh garlic; add this to the pot and simmer covered until the cheese has melted
Stir it up, add in 1 cup of water (more if it is sticking) and 2/3 cups of wheat short, thick pasta pieces; cover it over the spoon again and raise the heat to a very low boil, stir often
When the pasta has softened and changed color, add salt and pepper to taste; drop the heat to warming, cover and it is ready to dip up to .... EAT!
Serve with soda flat bread or toasted tortillas,  some salad of thin sliced celery, apple, romain and black olives  and some peppered small carrots as a side dish
Everyone should feel better after dinner!    Cookie