UPON TRAINERS. 199 



John Forth, Thomas Dawson, Thomas Parr, Fobert, Thomas 

 Taylor, Montgomery and ^Villiam Dilly, Henry Wadlow, and 

 the Kents. 



The third, ranging from 1S60 to 1885, will bring us down 

 to the 'spacious times ' of Matthew, Joseph, and John Dawson, 

 of William I'Anson, Thomas Jennings, and Alexander Taylor, 

 of young John Day, and William Day his brother, of the 

 Osbornes, and Goaters, of Thomas Wadlow, James Dover, 

 Thomas Brown, John Porter, and Robert Peck. 



To exhaust the materials suggested in the last few lines, it 

 would be necessary to compose a work a longue Jialeine. With- 

 in the space at our command, we can at best but hope to trace 

 with substantial accuracy a few typical portraits e7i siUiouetie. 



How crude were the notions of our forefathers about 

 the mystic art of training may be gathered from many books, 

 but most of all from Gervase Markham's work, ' How to 

 Choose, Ride, Traine, and Diet both Hunting-horses and Run- 

 ning-horses ' — a work published in 1599, and plentifully cited by 

 Mr. J. P. Hore in the first volume of his interesting 'History 

 of Newmarket and Annals of the Turf.' 



In Chapter IV. (says Mr. Hore) Gervase Markham divulges 

 * The secrets and art of trayning and diettingthe horse for a course : 

 which we commonly call running Horses.' After contrasting the 

 cocktail with the racer, and pointing out the difference be- 

 tween the former and a horse whose shape, countenance, and 

 demeanour promiseth assurance of great swiftness, it is necessary, 

 in the first place, to see that being fair and fat, when taken from 

 grass, he conforms, in al] points of diet, dress, and order, to the 

 rules and regulations set down and observed in training the half-bred 

 horse. For the space of three weeks or a month he should be fed 

 on wheat-straw and oats. Then hay was substituted for the straw, 

 and bread had to be provided, 'which bread shall be made thus : 

 Take a strike of beans, two pecks of wheat, and one peck of rye, 

 grind these together, sift them and knead them with water and 

 bran, and so bake them thoroughly in great loaves ; and after 

 they are a day old at the least your horse may feed on them, but 

 not before.' The orthodox sheeting, exercises, etc., are then set 

 forth in detail. These we need not recapitulate here ; suffice it to 



