Manual of British Rural Sports by Stonehenge 17th Edition

G48 GENERAL TRAINING OF MAN. seasoned sauceor currant jelly. As to vegetables, potatoes should be eaten sparingly—not more than one or two at a meal ; cauliflower or broccoli, or any vegetable in season except cucum­ ber, or any hard root, is allowable as a digestive. Bread may be given ad libitum, and about a pint to a pint and a half of good sound, home-made beer. If this does not agree, a little sherry and water, or claret and water, may be allowed with the meal; and a glass or two of the former wine, or of good sound port, after dinner. When the training is continued for any length of time, and the previous habits of the party have accustomedthe stomach to it, I have foundthe occasional use of white fish—such as cod or soles—a very useful change. Nothing disorders the stomach of man morethan keeping to one diet; " ton jours perdrix" is enough to tireany one even of so good a fare; and this must be constantly borne in mind by the trainer. The round he can make is not very exten­ sive, hut let him by all means stretchit to the utmost limits of which it is capable. It is even desirable to give an occasional pudding, but it should always have bread for its foundation. A good cook will easily make a very palatable pudding of bread, with a little milk and an egg or two ; and this, served up with fresh green goose­ berries boiled, or any common preserve, is by no means disagreeable to the palate, or unwholesome to the stomach; but let it be only as a change, not as otherwise useful. The grand articles of diet are beef and mutton, with bread or porridge; and, if the stomach and palate would accept them grate­ fully, no change would be necessary; but, as they seldom will, the best plan is not to attempttoo much. SUPPER .—Many trainers object to this meal ; but I am satisfied from experience, that unless the training is of so long aduration asto thoroughly accustom thestomach tothe long fast from dinner to thenext morning, it is much better to allow a light meal at eight o'clock. Oatmeal porridge is for this purpose thebest; and no one will be the worse for a pint of it, with some dry toast to eatwith it, or soaked in the porridge itself. I do not believe that meat is ever necessary at night, except in very delicate constitutions, who require unusual support. For such cases I have found a chop at night, with a glass of port wine, or even of egg and sherry, a very valu­ able means ofkeeping upthe strength. Indeed, it will be found that no abso­ lute rule can be laiddown forall cases; and the trainer requires great expe­ rience and aptness for his task to en­ able him to bring all his men out in the same degree of relative strength. Nothing is so likely todestroy aboat's chance as avariable state of condition in the component parts of the crew. It is far better that all should tire equally, thanthat half should shut up early in the race, while the others are capable of using their full strength. Hence, as I have before remarked, some will require much more liberal and generous dietthan others. If, for instance, the habit is gross, and the appetite good, it will be needful to allow only the plainest diet, and to vary it very little. By this precaution, enough, and not too much, is sure to be taken, and the amount of work will ensure its digestion. If, on the other hand, the constitution is delicate, with a want of appetite, want of digestion, and tendency to too great a loss of flesh, then it is desirable toallow con­ siderable changefrom day to day; and, as far asis prudent, tocomply with the particular fancies of the palate. Many stomachs bear port wine well; and in those who have a tendency to diarrhoea it isoften indispensable. Others, again, are purged by oatmeal, and thisa suffi­ cient reason foravoiding porridge. In some all the bread should be toasted, to prevent diarrhoea, whilst in others, when constipation is present, coarse brown bread, made from the genuine undressed flour, is a good remedy for that trouble­ some evil. Whatever bread is eaten should be twodays old, and the beef and mutton hung as long as the weather will permit. The best part of the sheep for chops is the leg of a two or three- year-old wether; and for steaks, a well- hung rump or the inside of the sirloin. It is not unfrequently the custom to allow the crewto put into a river -side tavern during the hours of practice, and take half a pint or a pint of beer or porter each. This plan I am sure is bad ; the strength ought never to de­ pend upon immediate, stimuli, and it is far better toshorten the practice than to keep it up by these means. I am quite eure that in training there are