668 
MANUAL OF MODERN FARRIERY. 
flesh should he first thoroughly boiled, and then taken out 
before the oatmeal is added to the broth. 
Dogs which are regularly worked are better for having 
two meals a day, the principal one of course should be given 
in the evening. Nothing is better than good, wholesome 
horse-flesh, (avoiding by all means such as have died full of 
drugs; but let it be those which have been killed, and in a 
healthy state,) boiled, and the liquor mixed well with the 
oatmeal-porridge, the quantity of each about equal. If 
horse-flesh is not to be had, cracklings or greaves are a pro¬ 
per substitute, if they are good. They are generally broken 
small, and mixed with about half the quantity of oatmeal, 
and boiling water poured on them, and well stirred together; 
or they may be boiled together like porridge. Dogs, like 
men, tire of the same kind of food ; therefore, a judicious 
feeder, like a good cook, will contrive to vary his bill of fare. 
Porridge and milk, the offal of the kitchen, the offal of bul¬ 
locks or sheep, which should be well boiled, make an excel¬ 
lent variety; but we would by no means recommend a too fre¬ 
quent repetition of the latter food. Potatoes make also a 
good variety, and although not so nutritious as oatmeal, they 
are less heating. Care should be taken never to present 
more to a dog than he will eat with a good appetite ; and 
when oatmeal and barleymeal are used, mixed, the former 
should be first boiled for twenty minutes, and then the other 
added, and boiled only for about eight or ten minutes. The 
latter meal should, however, never be given in the hunting sea¬ 
son, as it is too heating, and occasions the dogs to be perpetu¬ 
ally drinking. Their food should be given to them pretty 
thick, as thin porridge does not stay in the stomach so well; 
and it should be well cooled before being presented to them. 
The feeding-troughs for hounds should be wide at the bot¬ 
tom, and not exceeding three feet in length They should 
