182 THE TEINITY FOOT BEAGLES 



Greaves, unless very fresh, should never be used, as they are as 

 good as givmg them poison. — D. G. H. 



Meat. — This is rather a gruesome subject, but the notes give 

 some useful tips as to cost. As to quality of horseflesh, I remember 

 Bob telling me when I was an undergraduate that he often culled a 

 beautiful piece of steak for himself, " Oh yes, sir ! " — F. C. K. 



The meat is procured from G. Low, Horse-slaughterer, Newmarket 

 Koad, and the cost is 10s. per cwt. For that he gives you j^icked 

 parts and sends enough so as not to go bad. Several meat-men will 

 come for the contract, but it is best to stick to the same man as far 

 as possible, so long as he treats you well. — Anon. 



Low is dead and I get the horseflesh from C. D. Scott, New- 

 market Eoad. He charges 10s. per cwt., and sends it up to the 

 Kennels as wanted. — J. S. C.-E. 



I found it cheaper to bargain for horseflesh. Generally one of 

 the livery stable keepers knows where flesh can be got. Bob did 

 the slaughtering and cutting up. — K. W. 



Up till last season (1901-2) the meat used to come from Scott 

 ut supra. But his charge was 10s. per cwt., which came to £5 a 

 horse (1). So we tried going halves with the Drag Kennels. They 

 send up half a horse when they get one in and charge 10s. So even 

 if some of the meat goes bad, this is cheaper than Scott's picked 

 flesh, and as the Drag kennelman feeds his own hounds on the other 

 half horse, be sure it is a good one. — A. Buxton. 



Never pay more than £1 a horse, as P. of Newmarket Eoad will 

 always supply them at that price. Make Bob take a ticket each 

 time meat is brought up, and how much. — D. G. H. 



Entries of which it would be indiscreet to publish the exact text 

 show the need of careful book-keeping in these unsavoury trans- 

 actions. 



In the lambing season, farmers will sell ewes that have died 

 lambing very cheap (about 2s. 6d. a couple). But the subject is a 

 sore one and must be approached carefully. — K. W. 



The extracts which follow are very tri\dal, and for that reason 

 important. They show the attention to detail involved in successful 

 manacrement. 



