Manual of British Rural Sports

452 GENERAL TRAINING OF MAN. desirable to stint the appetite,unless very enormous, or unless there is a great super­ abundance of fat; but I believeit will,in most cases, be found more advantageous to reduce the weight by work and sweating, than by starvation. The best mode of dressing the meatis tobroil it;and here I must say a word about the degree of cookery to which it should be subjected. It isgenerally directed that the steak or chop should be quite underdone; this, I am sure, is a fallacy. In broiling, very little nutriment is lo t, after the outside is once caught by the fire. Now, ifnothing is lost, there is much gained by keeping the steak on thegridiron till properly done through; for the food is rendered much more palat­ able to most, and certainly more digestible to all. I have known many who were thoroughly disgusted by their" red rags," as they have called their underdone steaks, and, from their dislike to suchfood, quite unable to digest them. Tea and coffee are not good for training purposes, though I do not thinkthem so bad as is generally sup­ posed, if not taken too strong; cocoa is too greasy, and not sogood as tea—which, if taken, should not be green. I am inclined to think, that In those cases where tea or coffee ishabitually taken, a d porridgeor beer is much disliked, it is better to allow them than to attempt too greatan alter­ ation in diet. Butter, sauces, and spices should be carefully avoided; and nothing but salt,and a very slight dash ofblack pepper used as a condiment. Dinner .—This important meal should consist of roast beef or mutton, or, occa­ sionally, a boiled leg of mutton may be allowed as achange; but veal, pork, and salt beefor bacon shouldbe avoided; also goose, duck, and wildfowl generally. Roast fowls, or partridges, or pheasants, are very good food. Hare is too apt to be accom­ panied by high-seasoned stuffing, without which it is scarcely palatable. Nothing is better than venison, when comeatable; bu It should be eaterfwlthout seasoned sauce or currant jelly. As to vegetables, potatoes may be eaten, but very sparingly—not more than one or twoat ameal; cauli­ flower or broccoli only as an occasional change, and no other vegetable is allow­ able. Bread may be given ad libitum, and about a pint to apint-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 theprevious habits of the partyhave accustomed the stomach to it, I have found the occasional use of white fish—such as cod or soles—a very useful change. Sot disorders the stomach of man more than keeping to one diet; " toujours perdrix" Is enough to tireany one evenof so good a fare; and this must be constantly born ia mind by the trainer. The round he can make is not very extensive, but let him by all means stretch It 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 pal pudding of bread, with a little milk and egg or two; and this, served up with fresh green gooseberries boiled, or any common preserve, is by no means disagreeable to the palate, or unwholesome to the stomach; ut let it be only as a change, not a wise useful.The grand articles of diet are beef and mutton, with bread or por­ ridge ;and, if the stomach and palate would accept them gratefully, no ohanse would benecessary; but, as they seldom will, the best plan is not to attempt too much. Suppbk Many trainers object to thii meal; but I amsatisfied, from experience, that unless the training is of so long a duration as to thoroughly accustom the stomach to the long fast from dinn next morning, it is much better to allow a light meal ateight o'clock. Oatmeal por­ ridge is for this purpose the best: and no one will bethe worse for a pint of it, with some dry toast to eat with it, or soaked in the porridge itself. I donot believe that meat is ever necessary at night, except in very delicate constitutions, who require unusual support. For such casesI ha r ® found a chop at night,with a glass of wine, or even of egg and sherry, a«ry valuable means of keeping up the gtrenrJi Indeed, it willbe found that no abs iiue rule can be laid down for all cases; trainer requires great experience and ap­ neas forhis taskto enable him to bring his men out in the samedegree of reiame strength. Nothing is so likely to destroy ^ boat's chance as a variable stateof comutio in the componentpijrts of the crew.I far better that all should tire equally, Uuu that half should shut up early in the » while the others are capable of using 1 full strength. Hence, as I have M 0 ' remarked, some will require mucn liberal and generous diet than others. • Instance, the habit is gross, and the app® good, itwill be needful to allow om) plainest diet, and to vary it very h this precaution, enough, and not '"O J is sure to be taken, and the amount o will ensure its digestion. K on t a hand, theconstitution is del ! C1 "®: n ' m j want of appetite, want of dige 3tl '