360 PREPARING A SELLER FOR STEWING. 



even then the thing might be managed right, and 

 would be, unless the owner was pretty conversant 

 with the anatomy of feet. 



Nickem has really done a good deal of business 

 in an hour. He has got ten pounds taken off the 

 price of the horse as a beginning ; he has found out 

 that the owner does not wish to get him back if he 

 can at all help it ; added to which, he is requested to 

 let him know what offer is made. This, if Nickem 

 does not go to sleep, is ten pounds more off. He has 

 raised something like a doubt of his perfect soundness, 

 has got the opportunity of ascertaining this for his 

 own private satisfaction; has the means of keeping 

 him sound or making him an unsound one ; and has 

 put the owner a good deal more out of humour with 

 the horse than he was when he left his stable. Now 

 this is doing business : some particular and illiberal 

 people may also call it DOING customers. This is in 

 fact the grand dish that calls forth all Nickem's ta- 

 lent : the spiced and seasoned fibs are merely little 

 side-dishes, adjuncts, and sauces, required to make 

 the whole look well, and are as necessary to form his 

 chef-d'ceuvre as the claret is to stewed carp. A really 

 well-done customer is a glorious dish, always to be 

 found at Nickem's table ; and, what is better, instead 

 of costing money, puts money in his pocket. French 

 cooks serve up glorious dishes ; but I apprehend on 

 rather a more expensive plan. 



Nickem having thus put matters en train, it will 

 now be advisable to wait a bit, and let the customer 

 cool a little. Nothing cools colts or customers more 

 than "standing on the bit" provided we do not keep 

 them long enough at it to ruffle their tempers : and 

 finding no offer made, or at least not one near the 



