CHAPTER II. 

 GOOD TASTE, FASHION AND HERALDRY. 



GOOD TASTE. 



GOOD taste as applied to an 

 equipage may be described as 

 a natural inclination to reject 

 whatever in the common-sense 

 meaning of the word is not 

 right, i. e., has no raison d'etre. 

 Each object should possess that 

 perfect balance which is obtained by carrying every detail to 

 a full state of development. There must be nothing super- 

 fluous, exaggerated, nor anything wanting; each subordinate 

 part should have some function and be in harmony with the 

 completed whole. 



Good taste in a turn-out is shown by the choice of a prop- 

 erly designed carriage for the service it is intended to perform. 

 The horse or the pair should be sound, well mannered, 

 up to and not above the work ; the harness simple, well made 

 and properly put on ; the servant or servants well appearing, 

 well trained and uniformed in properly fashioned livery. An 

 equipage thus turned out will, in all likelihood, cost but little 

 more to maintain than the majority of the shoddy vehicles 

 which too frequently herald the presence of an owner, who 

 mistakes the notice occasioned by vulgar display for the 

 much desired awe and admiration of the public. In " setting 

 up a stable " the purchaser should bear in mind that the car- 



