Tying a hackamore

Step 1. Begin by turning your bosal just as though you were looking up at your horse. The hanger will be turned down and the hanger tie will be to your right.

Happy New Year! A new year has come at us once more. Let's turn over a few new rocks this year and see what we can get working for us. This go round I would like to share how to tie a hackamore.

For the most part the bosal has been a very good tool left to gather dust in the tack rooms, chest or trunk. Usually because the instructions to tie the mecate line onto the bosal wasn't in the Webster's, or if a fellow made the mistake of untying it while trying to adjust it to a different horse. "Well, that was all Grand Daddy had to use and he didn't know about all these new bits and gimmicks we have today." So, I'll just come up with a reason it doesn't work on my horse. That way I won't have to admit I can't re-tie it. On top of that it would be good trading or yard sale or material.

Well let me take a shot at sharing the way I was taught to tie a mecate line onto a bosal making what is called a true Hackamore, known in Spanish as Jaquima. But first let me tell you a little story just in case someone might think I was born under a chuckwagon with an abundant knowledge of knot tying skills.

One time some newlyweds had purchased a country ham to have for the Christmas season. They had given high dollar for the ham and the husband was really looking forward to sharing his family's way of making red eye gravy. Likewise the young wife was very anxious to share her family's recipe for cooking a championship breakfast. As the wife was preparing the ham to go into the cooker she pulled out a butcher knife and began to hack away at the end of the ham. The husband in despair asked "what in the @&>%#* are you doing to my ham? She replied "well for goodness sakes, don't you know that you always cut off the end of the ham before you cook it." The husband continued to protest and asked "WHY?" So the wife called her Mom and asked "why do we cut off the end of the ham?" And Mom answered "I don't know I have been doing it that way for years." Then Mom called the Grandma, and finally Grandma phoned Great Grandma (Granny) and asked "Mother why did you always cut off the end of the ham before you cooked it">? The Granny replied "well, there's no need to, the only reason I ever did was because my pan was too small!"

Needless to say I had been on the wrong track and I had someone share with me how to tie a hackamore also. He was around 90 years old when he taught me, I bet he was right on.

Until next month I hope the good Lord blesses you, your family, and your livestock. Always remember "there's one bit that works on all horses, a bit of knowledge."

God bless, Pat

Pat Hooks is a day working cowboy from Texhoma, Okla. Hooks has taught clinics at national horse expo's and private ranches since 1989, and writes how-to articles for various national magazines, websites and is a published author. For more information on his books, DVD's, and clinics please go to www.hookshorseranch.com or call 580-423-7482.

Date: 1/15/09