HOSTLER. 45 



behind the rest of the horses with all imaginable cool- 

 ness and gentleness ; and when he begins to ride at 

 some command, then the jockey is to put up to the 

 other horses ; and if they ride at their ease, and are 

 hard held, they are to be drawn on faster ; and if it be 

 perceived that their wind begins to rake hot, and they 

 want a sob, the business is to keep them up to that 

 speed ; and when they are all come within three quar- 

 ters of a mile of the post, then is the time to push for it, 

 and use the utmost speed in the creature's power. 



JVhe7i the race is over, the horse is immediately to 

 be clothed up and rode home ; and immediately on his 

 coming into the stable, the following drink is to be 

 given him : Beat up the yelks of three eggs, and put 

 them into a pint and a half of sound ale, made warm ; 

 and let it be given with a horn. After this, he is to 

 be rubbed well down, and the saddle-place rubbed over 

 with warm water and vinegar, and places where the 

 spurs have touched, with the same ; after this he should 

 have a feed of rye bread, then a good mash, and at 

 some time after these as much hay and oats as he will 

 eat. His legs, after this, should be bathed some time 

 with a mixture of vmegar and water, ' 



HOSTLER. 



No situation that a servant can be placed in, requires 

 more activity, sobriety, strength, attention, and indus- 

 try, than that of an hostler". And how often do we 

 see weak, lazy, careless, crippled, and even extreme 

 old men, worn out with age and infirmity, placed in 

 that employment? Indeed, those are often made 

 5* 



