The day I wheeled the hay steamer off the truck, you’d think I’d just brought in the first motorcar of the industrial era. A small group of curious onlookers crowded around the new, mysterious machine with a mix of skepticism and apprehension. Chantal, the landlady of our stable, immediately started pacing the yard. The machine would consume two things she holds most dear: Electricity and water.
“You’ll need a special outlet for that. It’s going to take a huge amount of power,” she said, pacing around the steamer unit at a safe distance. I left her alone to digest the new contraption to go and watch the lot of horses I had just sent out to work. When I returned, she was measuring the length of the steamer box itself, an imposing, black casket-like box that could hold a bale and a half of hay or two bodies, if you were so inclined. “Where will this go? How much steam will come out when you open it? Where is the instruction manual?”
I continued to go about my work, and after the next lot, she had brought down her husband, Alan, to survey the situation and had read most of the instructions. “You’ll need a longer hose, too,” she decided. She spent most of the day fretting about how it would all work, and the next day our electrician friend came to install an outlet – and a meter so we could pay our share of the cost. “It’s not that big of a deal,” he said. “You mean I don’t need to build that nuclear power plant in the back yard?” I asked. Chantal, overhearing, stormed away. It was time to get started. We filled up the reservoir, put the first bale in the coffin, snapped it close and hit the button. An hour later, we popped it open to see the results, and they were impressive: The hay smelled wonderful and it was dust-free.
Mark, an owner who also doubles as our yard man, took to the new machine with the fervor of Heisenberg. He set his cell-phone alarm for every cycle, calculated how many bales we’d need for the day, came up with a system of rotating them through and – most importantly – kept water in the thing so it wouldn’t burn dry. We were cooking. And I’m sure it’s a coincidence, but the day we started feeding steamed hay, the horses started running better. We sent out six runners in the week after we started using the machine, and every one of them made money. Now this is what we’re more used to around here, and we desperately needed it after a dismal run of luck.
Fanoos started us off by hanging on to 5th place in a very hot condition race in Fontainebleau. She was only beaten a length and would have been closer if she hadn’t slowed down to watch the horses walking in the stabling area just next to the course about 200 meters from the finish. Gut Instinct followed up with fourth a couple of days later in Nancy, and then Hard Way won in Chantilly. It was the old man’s fourth career win and put him over the 100,000 euro mark in earnings. It also broke our losing streak. Just 20 minutes earlier in Craon, Alice’s Dancer finished 3rd in a Listed race, surprising us all. It was a fantastic run and fulfills our objective of getting some black type for her breeding career. Barbe a Box and Impulsive American rounded out the results, with both of them finishing fourth – Bbox in Lyon and the Imp in Maisons-Laffitte.
So it seems that we’ve turned a page, at least for now. We still have some problems to solve, as usual, but the recent run has made everyone breathe a little easier. Even Chantal, who has been convinced that maybe the new machine is harmless. And apparently quite helpful.
3 Replies to “Let’s Cook!”
Great blog, Gina
Novembre & still nothing new posted here. Not everyone in life has fallen for Facebook.