PUBLIC COURSING. 293 



ticity and fire, and hence it is found necessary to limit bis food. 

 For this reason reduction of food is indispensable in most cases, 

 and in very few will the dog in training require tbe same 

 quantity as before, tbougb tbe quaUtij can bardly be too good 

 provided it does not upset bis stomacb. These animals are 

 extremely liable to become bilious, and sufier from disorder of 

 the stomach and liver, just as man does. Hence it follows that 

 any concentrated food like eggs or strong soup, although in theory 

 it may be better than moat and bread, is inadmissible, because, 

 being so prone to dyspepsia, just at the time when the grey- 

 hound is wanted to run he is off his feed, sick and sorry. The 

 dog naturally requires variety in his feeding, but the change 

 should be always gradual in the proportions of the elements of 

 which it is composed. The changes may be rung on beef, mutton, 

 and horseflesh, as often as may be convenient, but the propor- 

 tion of flesh to meal must be very carefully kept at the same 

 ratio. For the dog in high training lean mutton is the best of 

 all flesh, as it is milder than either of the others, and though 

 quite as nourishing, yet it is less heating ; so that careful trainers 

 prefer it to all others, especially when from home, as it can always 

 be procured at the butcher's, while good horseflesh must be carried 

 about, and is on that account troublesome to get. But if a 

 good leg of well-hung horseflesh from a tolerably healthy horse 

 can be procured, it is very nearly as good as mutton, and far 

 better than beef, being more tender, and I think not so heating. 

 No one, however, who wishes to take advantage of every chance 

 in his favour, should use bad meat ; and the difference between 



