452 MANUAL OF MODERN FARRIERY. 



his utmost, unless his horse be nearly dissected alive ; a 

 disgusting instance of which Mr. Lawrence has given from 

 the mouth of a jockey of former days, and from his own 

 evidence of the dreadful condition of the horse. The race 

 was at Epsom, for a plate ; the name of the horse, Hussa7\ 

 by Snap ; the jockey, William Barnes. It will not, indeed, 

 be denied, that it is the nature of some horses to require 

 frequent fillip with both whip and spur, to prevent them 

 from falling asleep in their course, and some additions to 

 these are probably required at the run in, for the purpose 

 of eliciting their utmost exertions ; such are styled, in the 

 language of the turf, good whipped-horses — the stout, or 

 lasting, — the game of which, rather than the speed, is their 

 prominent qualification. But in the strongest probability, 

 every drop of blood drawn from these is utterly unnecessary, 

 as it is barbarous and contrary to the very idea of sport, in 

 which even the horse himself ought to share. Many a race 

 has been lost by a foul cut, or a brutal use of the spur, 

 either by damping the spirit and enfeebling the nerve of 

 the horse, or inducing a sullen disgust or depression. An 

 example, much talked of at the time, and through which a 

 vast sum of money was lost, occurred in the case of old 

 Duke William, which was nearly home and winning : he 

 received a foul cut with the whip in a very tender part, 

 when he instantly hung back and lost the race. 



Such horrible sights have been enjoyed within memory, 

 even too lately to be pointed out, without making an open 

 exhibition of our shame. Happily, however, a more mild 

 and rational practice has for a considerable number of years 

 past taken place. These scenes, the very antipodes to every 

 idea of pleasure or sport, and so distressing to every humane 

 and rational feeling, are not now, as formerly, of nearly in- 

 varialjle occurrence ; although yet sensibility, reason, and 



