292 THE IMPROVED ART OF FARRIERY. 



bour, the design of the weeks ordering being to keep 

 Mm in wind and breath, and to prevent pursiveness. 

 You must now make a finer bread than before, as fol- 

 lows : take two pecks of beans, and a peck of wheat, 

 and let them be ground together, but not too fine, to 

 prevent too much bran in the bread, and dress one 

 peck of the meal through a fine range, and knead it 

 only up with new ale-yeast, and the whites of a dozen 

 new-laid eggs, and bake this in a loaf by itself ; but 

 dress the rest of the meal through a bolter, and knead 

 it only with ale and yeast, and use it in all other points 

 as the former ; the peck-loaf is to be given the horse 

 when you set him, and the other at ordinary times. 

 This bread very much increases the strength, courage, 

 and wind of your horse. If your horse be brisk and 

 lively when you lead him out of the stable he will 

 leap and play about you, then you must not only omit 

 giving him the sack and diapente, but any other dose 

 whatever, for it will rather prey upon the strength, and 

 by that means weaken him. If your horse be engaged 

 in a hunting match, you must sweat him ; you must 

 sweat him twice this week, not by hunting him after 

 the hare, but by train-scent, since the former on this 

 occasion may prove deceitful ; for though the hounds 

 should be very swift, yet the scent being cold, the 

 hounds will very often be at fault, and by that means 

 the horse will have many sobs, so that when he comes 

 to run train-scents in earnest he will expect ease for 

 his wind. Therefore lead your train- scent with a dead 

 cat, over such grounds as you are likely to run on, and 

 which best agrees with the humour of your horse, and 

 also choose the fleetest hounds you can get, and they 

 will keep your horse up to the height of his speed. 

 As to the number of the train-scents which you should 

 ride at a time, that is to be ordered according to tlie 



