68 TEEATMENT ATTEE THE CHASE. 



management, — and, as experience proves, the mode of treatment 

 must be varied to meet tte requirements of each peculiar case. 

 The great secret of success, is patience and steadiness, — using 

 food of the best kind, and frequently giving it in small quantities. 

 The exercise, at first, must be gentle and regular ; no violence 

 nor rashness, either with physic, food, or exercise; but easy 

 sweats, small and frequent feeds, with long-continued grooming, 

 will do more in a month or six weeks towards the result sought 

 for, than any other mode with which I profess to be acquainted. 

 In addition to what is already stated, the feet and legs of the 

 animal will require constant attention. 



Having now, I wUl suppose, prepared the hunter for the 

 duties of the chase, we have in the next place, to speak of the 

 best course to pursue, in order to keep him fully to the mark 

 during the continuance of the hunting season; because upon 

 this wUl depend, in a great measure, the continuance of his 

 usefulness. 



Teeatment Aftee the Chase. — The utmost care is 

 necessary in the treatment of the hunter after a severe day's 

 sport; particularly if the animal should possess a delicate 

 constitution, or is a delicate feeder. The difficulties of the case 

 are then very much increased ; and here the services of a good 

 groom will be found invaluable. A good groom to an exhausted 

 hunter is, in fact, what a good nurse is to a wounded soldier. 



The moment the animal enters the stable after the severities 

 of the day, he should be taken in hand by a couple of men who 

 are well versed with the duties of their business. One should 

 gently unloose the girths, and remove the saddle and bridle, 

 while the other should induce the animal to drink from two to 

 three quarts of warm gruel.* After which he should be 



* A mixture of boiled linseed gruel and oatmeal gruel, prepared separately 

 in the first instance, and afterwards mixed in equal proportions. 



