much feel the severity of a sharp start in the subsequent race, and they gain their second wind much sooner,
The meal before a race should be a light one, comparatively: something that ean be digested very easily, Mutton is digested sooner than beef. H. Kelley used to swear by a wing of hoiled chicken (without sauce) before a race. The fluid should be kept as low as possible just before a race ; and there should be about three hours between the last meal and the start. A pre- liminary canter in the boat is advisable ; it tests all oars and stretchers, and warms up the muscles, Even when men are rowing a second or third race in the day, they should not be chary of extending themselves for a few strokes on the way to the post. Muscles stiffen after a second race, and are all the hetter for being warmed up a trifle before they are again placed on the rack,
Between races a little food may he taken, even if there is only an hour to sparc : biscuit soaked in port wine stays the stomach ; and if there is more than an hour cold mutton and stale bread (no butter), to the extent of a couple of sandwiches or more {according to time for digestion), will be of service. Such a meal may be washed down witha little cold tea and brandy. The tea deadens the pain of stiffened muscles ; the brandy helps to keep the pulse up. If young handsare fidgetty and nervons, a little brandy and water may be given them ; or brandy and tea, not exceeding a wine-glass, rather more tea than brandy. The writer used often to pick up his crew thus, and was sometimes laughed at for itin old days. He is relieved to find no less an authority than Mr. E. D. Brickwood, on page 219 of ‘Boat-racing,’ holding the same view as himself, and commending the same system of ‘pick-me-up.’
AILMENTS.
A rowing man seems somehow to be heir to nearly as many ailments as a racehorse. Except that he does not turn ‘roarer,’ and that there is no such hereditary taint in rowing clubs, he may almost be likened to a Derby favourite.
