Question: What type of bow is more useful when on horseback?
About the article "Archery", section "Mounted archery".

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Bows with curved side-view profiles.
Recurve bow.
A recurve bow has tips that curve away from the archer when the bow is strung.
By definition, the difference between recurve and other bows is that the string touches a section of the limb when the bow is strung.
A recurve bow stores more energy and delivers energy more efficiently than an equivalent straight-limbed bow, giving a greater amount of energy and speed to the arrow.
A recurve will permit a shorter bow than the simple straight limb bow for a given arrow energy and this form was often preferred by archers in environments where long weapons could be cumbersome, such as in brush and forest terrain, or while on horseback.
Recurved limbs also put greater strain on the materials used to make the bow, and they may make more noise with the shot.
Extreme recurves make the bow unstable when being strung.
An unstrung recurve bow can have a confusing shape and many Native American weapons, when separated from their original owners and cultures, were incorrectly strung backwards and destroyed when attempts were made to shoot them. 
A special type of bow, called a "bulbous bow", is often used on large motor vessels to reduce wave making drag.
The bulb alters the waves generated by the hull, but due to its very limited range of effect, is only useful on large motor vessels operating at constant speeds. 
, which means “way of the bow", is the modern name for Japanese archery.
Originally in Japan, kyujutsu, the “art of the bow", was a discipline of the samurai, the Japanese warrior class.
The bow is a long range weapon that allowed a military unit to engage an opposing force while it was still far away.
If the archers were mounted on horseback, they could be used to even more devastating effect as a mobile weapons platform.
Archers were also used in sieges and sea battles.
However, from the 16th century onward, firearms slowly displaced the bow as the dominant battlefield weapon.
As the bow lost its significance as a weapon of war, and under the influence of Buddhism, Shinto, Daoism and Confucianism, Japanese archery evolved into kyudō, the “way of the bow".
In some schools kyudō is practiced as a highly refined contemplative practice, while in other schools it is practiced as a sport. 
A reflex bow is a bow that has curved or curled arms which turn away from the archer throughout their length.
When unstrung, the entire length of the bow curves forward from the belly (away from the archer), resembling a "C"; this differentiates a reflex bow from a recurve bow in which only the outer parts of the limbs turn away from the archer.
The curves put the materials of the bow under greater stress, allowing a fairly short bow to have a high draw weight and a long draw length.
This allows a bow that is 1:2 the length of a recurve or 1:3 the length of a longbow to fire at the same or greater velocity and stopping power.
The materials and workmanship must be of high quality.
Highly-reflexed bows are more difficult to string and may reverse themselves suddenly; they have seldom been used for hunting.
However, they were the main armament of the Mongol armies that conquered much of Asia and Europe; their short profile compared to longer bows made them ideal for horseback use. 
Angels on horseback can be served a hors d'œuvre, as a canapé, or as a savoury.
Angels on horseback are canapés when served with breads.
In England, savouries are served after the desert and are salty or savoury items meant to cleanse the palette before the serving of wines.
One cookbook including angels on horseback as a savoury is the 1905 "Savouries Simplified", by Constance Peel.
Angels on horseback should not be confused with devils on horseback.
The latter dish, which is derived from the former, uses fruit, typically prunes or dates.
Devils on horseback continues to evolve and modernize; it is popular to steep the fruit in Cognac and Armagnac.
American and British chefs including Martha Stewart and Martin Blunos recognise the distinction between the dishes, and though food writer John Ayto does too, he notes that the names have often been used interchangeably.
This has been traced to a "Chicago Tribune" article and James Beard who "insisted that angels on horseback required ham as a wrapper, and that if bacon were used, what you'd have would be devils on horseback."