So Ci^e i^untinu'l^orfc. 



Bread, becaufe (fays hej Rye is a Loofner and a Cooler^ 

 andcherefore it will make the Work mox^ Jo Inble. 



I have already faid, that if his Body haye Feeding 

 proportionate to his Labour, the Horfe will conti- 

 nue in a right ftate cf/:/<?^/r^. Yet fince heis W by 

 Nature, and Labour might increaie his natural Heaty 

 and render him co/tive, therefore I have all along 

 prefcrib d him Rye-breai alone as ^Thyfcal. But here 

 let the Horfe be in what condition foever, whether 

 bound in his body or laxative^ yet Rye being a part of 

 your Bread, our Horle muft comiymally feed thereon, 

 which has this undeniable difadva?nag€, that if he be 

 laofe in his body, this Bread (to ule deCrcy'^s own 

 words; will make him moit folnble* 



And now whilft I am difcourfing of Horfebread, I 

 cannot hut condemn another curiojity in fome Feeders, 

 who think, by drefling their /l/^^/ to the utmoft de- 

 gree of Fineness they do wonder Sy and that fuch p//r<? 

 Food muftof necefiity bring him to the greatefl perfc 

 Uion imaginable both of Body and Wind. 



But in this point I think they arc dcceivM, for the 

 Aft:*;?/ being drefs'd fo very finey nothing remains but 

 the quintei^ence of it ; which tho it be lightned by 

 Barm and Whites of Eggs , yet when it is above a 

 day old twill begin to harden.^ (as may be obferv'd by 

 M-inchet) and efpecially if Oatmeal be in it, by rea- 

 ion of its drying quaUty, whereby it will notbefo 

 eafe ofdigefiion, as it would beotherwife if it had no 

 Bran in it; and by conftquence will be more apt to 

 epprefs his Stomach, if he 'e h.ated, before it be 

 throu.^hly digested, and fo breed raw crudities, and 

 Tin inflammation of the bloody aa:i bv that means ha- 

 zard a Surfeit, than which nothing can be of worfc 

 confcquence to a Horfe that is match' d. ■ 



And 



