Parti. FerfeSl Farrier. 1^3 



he (hall have his I nd Neck big rind thick, 



his Shoulders charged with Flefh, and fhalj, for his 

 Stature or Size, be a moll lubberly dad perfeft Cart- 

 horfe: Whereby you may fee how much dry Food 

 and warm Houfing do contribute to the Beauty of 

 Horfes. 



CHAP. XLI. 



The Ancient Method of preparing Running 

 Horfes. 



A Running Horfe fhould be fomewhat long 

 Bodied, Nervous, of great Mettle, a good 

 Wind, a good Appetite, very Swift, and fenfible of 

 the Spurs. He fhould be of an Englifh Breed, or a 

 Barb, of a little Size, with pretty fmall Legs, but 

 the Back-. fine ws at a good diftance from the Bone, 

 fhort-joyntcd, and neat well- fhap'd Feet j for large 

 Feet are not at all for this Employment. 



To prepare him for a Race, give him neither Hay 

 nor Oats, but Bread made of half Barley and half 

 Beans, baked in large and thick Cakes •, let them be 

 rather ftale than new, three Pound at Noon, and 

 three Pound at Night, is fufficient in twenty four 

 Hours. Inftead of Hay give him Wheat- weaves 

 unthrefh'd, with the Ears upon them: Let his 

 Drink be luke-warm Water mixed with a Handful 

 or two of Bean and Barley-meal. Cover him well 

 in a Stable without Light, and let him be well lit- 

 ter'd and kept warm Night and Day. 



On the fifth Day in the Morning, after he has 

 flood three Hours in the Bridle, take a Pound of 

 Frelh-butter, before it be warned or falted, and 

 mixing with it twenty five or thirty Cloves of bruit 

 cd Garlick : make your Horfe to fwallow it in 



Balls 



