Of Cures Fhyjlcal: Lib. I. 



w u i ji ii " ■ ' " I I I I ir- II " -irr- " ■ '•- iii i - ■-- '■■ i i t I III. 



Lean Horfe, will take Sage, Savin, Bay-berries, Earth-nuts, Bears-greafe, 

 to drink with a quart Wine. Others will give the Entrails of a Barbii, 

 or Tench with White-wine ; others will give new hot Draff, and new 

 Bran, and twenty hard roafted Eggs, the Shells being pulled off, then 

 bruife them, and then put thereto a pretty quantity of Salt, then mix 

 all together, and give a good quantity thereof to the Horfe at Morning, 

 Noon, and at Evening, for his Provender •, and once a Day (whicli will 

 be at high Noon) give him a quart or three pints of ftrong Ale, and 

 when the Horfe beginneth to be glutted upon this Meat, then give him 

 dried Oats : If he be glutted upon that, then give him Bread, if he leave 

 his Bread, give him Malt, or any grain that he will eat with good Ap- 

 pettie, obferving ever to keep the Horfe very warm, and with this Diet 

 in fourteen Days, the leaneft Horfe will be made exceeding fat. There 

 be other Farriers which to make a Horfe fat, will take a quart of Wine, 

 andhaLf an ounce of Brimi3;pne finely beateK with a raw Egg, and a pen- 

 ny-weight of the powder of Myrrh •, mix altogether, and give it the 

 Horfe to drink many Morning? together. Others will take three-leaved 

 Grafs, half green and half dry, and give it the Horfe inflead of Hay, by 

 little nt once, and it will fat fuddenly, only it will breed -much rank Blood. 

 Other Farriers ufe to take two penny worth of Pepper, and as much 

 Saffron, Annileeds and Turmerick, a penny-worth of Long-pepper, two 

 penny-worth of Treacle, a penny-worth of Licoras, a good qv^tity of 

 Penny-royal and Arch-Angel : Give the Horfe thefe with the yolks of 

 Eggs in Milk to drink. Others ufe to take Wheat made clean, and fbd 

 with Salt and Lard dried in the Sun, ^nd give it twice a Day before each 

 Watering. Others ftrong Ale, Myrrh, Sallet-Oil^ arid 'twenty grains 

 of white Pepper, and inftcad of the Ale you may take the Decoftion, 

 that is, the Water wherein Sage and Rue hath bein fodden, it will foon 

 make the Horfe fat. Others take fodden Beans well bruifed and fprink- 

 ied with Salt, adding to the Water four times lb much Bean- flower, or 

 Wheat-bran, and give that to the Horle, and it will fat him fuddenly* 

 Wine mixt with the Blood of a fucking Pig, made luke-ivarm, or Wine 

 with the Juice of Featherfew, or an ounce of Sulphur, and a penny- 

 weight of Myrrh well made into Powder, together with a new laid Egg, 

 will raife up a Horfe that languiiheth. Barley dried, or Barley boiled 

 t4ll it burft, either will fatten a Horle- 



But the beft way of fatting k Horfe, ffor the meft of the ways before 

 prefcribed, are not to breed fat that will continue) is, firft to give your 

 ,Horfe three Mornings together a pint of fweet Wine, and two fpoon- 

 fulsof Diapente brewed together : For that Drink will take away allln- 

 ie^ion and Sicknefs from the inward Parts ; then to feed him well with 

 Provender at leaft four times a Day, that is, after his Water in the Morn- 

 ng, after his Water at Moon, aft€r his Water in the Evening, and . af- 

 ter 



