12 INTRODUCTORY CPIAPTER. 



As thefe books are now happily become 

 fomewhat fcarce, and few of my readers may 

 perhaps have enjoyed an opportunity of pend- 

 ing them, it may not be amifs to fkim a little 

 of their cream, for the entertainment of the 

 curious. 



Worms s from Markhcmis Maijler-Peece, 16th 

 Edition, 1703. 



4C The violence of the red worms are won- 

 derful, for I have feen Horfes whofe ftomach 

 has been eaten quite through with them ; fo 

 that the meat which they eat could not abide 

 in their ftomach, but fell upon the fwallowing 

 into the body, making the body fwell like a 

 tun, and fo died with huge torment." This 

 will be acknowledged on all hands, to be a 

 molt wonderful and curious cafe. Now for a 

 prefcription intirely fit to be coupled with fuch 

 a cafe ; and it may be here obferved, that Mark- 

 ham was very liberal, and generally allowed 

 his readers their choice of three methods of 

 cure for all difeafes, namely ; the good, better, 

 and belt. The following are two of his good 

 cures for worms — " Other ancient farriers ufe 

 only to give the horfe for this difeafe the warm 

 guts of a new-flam hen or chicken, being thrufl 

 down the horfe's throat ; and fure it is pairing 

 good, efpecially if a little fait be mixed with 



them 3 



