no THE HISTORY OF NEWMARKET. [Book II. 



giue him but a verie little supper, so that hee may be 

 passing empty in the morning, on which morowe haue 

 him out, and ayre him an howre or two before day, 

 taking great care that hee empty himselfe thorowly 

 while he is abroade, then bring him in, and after you 

 haue well rubd all his foure legges, and annoynted 

 them thoroulie, either with Neates-foote oyle, Treane 

 oyle, Sheepes-foote oyle, or Linceede-oyle, all which 

 be the most excellent oyles that may be for a Horse 

 especiallie the two last : Then give him this foode, 

 take a good bigge penny white loafe and cut the same 

 all out into toasts, and toast them ao-ainst the fire, then 

 steepe them in Muskadine, and lay them betweene 

 bote cloathes, and being layde before the fire dry 

 them agayne, and so giue them to your Horse. These 

 be so pleasant and comfortable, that your Horses 

 empties (as he must be wonderfuU empty when he goeth 

 to his course), shall little agreeue him. If you haue 

 not this ready to giue him, if then you giue him halfe 

 a peck of fine Oatemeal well dried, it shal be as good, 

 for though it be not so pleasant, yet being so light a 

 foode as it is, it wil both comfort his stomack, and be 

 soone digested. When he hath eaten this, put on his 

 Mussell, giue him great store of lytter, and unloose 

 his sursingle, that his cloathes may hang loose about 

 him, and so let him stande to take his rest, till the 

 howre in which he must be led forth to runne his 

 wager, not suffering any man to come within your 

 stable, for fear of disquieting your Horse. When the 

 howre is come in which you must leade him out, gyrd 

 on his cloathes handsomely, bridle him up, and then 



