4 83 ' neCompkat-Horfe-Wdf?, CHAP. Vf. 



yolks of twenty new laid Eggs, v»rell beater, together, and put 

 to the other ingredients, and To much itrongAieas will knead 

 it up, then make your Leave? like to Horie bread, but rot too 

 thick, and let tliem be well baked, but not burned ^ let not 

 this bread be given to your Horfe too nev/, and when you are 

 to give it to him, let it be five or fix mornings together wiih- 

 cut any Provender : and thus yoiifhali have him well winded^ 

 lulty, rtrong, hardy, and healthy, whereby to be able to hold . 

 out and retain his mettle to the latt . Alio when he is to be 

 uied or employed. 

 ^ Take a thin linnen death, and put therein of white Sugar- 



candy one ounce, and as much powder of Annifeeds, few up 

 this to the Bit or Snaffle in a fine linnen cloath, when you are 

 to take his back, firft dipped in White or Claret wine, and fo 

 let him be exercifed, or travelled with this in his mouth j this 

 giveth moifture to his mouth andftomach, it cxpclleth inward 

 heat and faintncfs from his body and hea\ t, and caufcth him to 

 forget his labour and travel, for it doth revive his vital fpi^ 

 rits. -^^^^ Another kind of bread I will give you not much un- 

 like the former, but fomev^bat better, and a greater cooler. 



Take Wheat meal one peck, Rye meal, Beans and Oat meal, 

 both ground very fmall, of each half a peck, Annifeeds, Lico- 

 ris, of each one ounce, and white Sugarcandy fcur ounces, all 

 in fine powder, the yolks and whites of twenty Eggs well bea- 

 ten, and fo much white-Wine as will knead it into a pafle, 

 make this into great loaves, bake them well, and after th<?y 

 be two or three days old, let him eat of this bread, but chip 

 away the outfide "^^"^ 



Hippophilus What is the reafonyoM chafe of thefe graim-^ meal 

 rather than flower^ wherewith you make your bread ? 



Htffoferns, Sir, I prefer Meal far before Flower, byreafon 

 Flower is much more hot and binding, and therefore the cour- 

 fer the bread is, the better it is for the Horle, and the more 

 tvholfome j and the reafon why I do put Rye into my latter 

 bread is, becauie Rye is aloofener, and a cookr, and therefore 

 it will make him the more foluble. 



SECT. 



