off the bridles till they are cool, nor saddles in an hour; see their hoofs be well picked; try if the heads of the nails be fast, and whether they be well clinched; if not, send presently for a smith; always stand by while the smith is employed. Give the oats the last thing. Water your horses when you are within a mile or the inn. Never keep above forty yards before or behind your master, unless be commands you. Try the oats by smelling and; weighing them; see you have good measure; stand by while your horses are eating their oats.
When you enter your evening inn, let your horses feet be stuffed with cow-dung every night. Observe the same rules, only be sure if any thing be wanting for a smith, let it be done over night.
Know the time your master will set out in the morning: allow him a full hour to get himself ready. Contrive both at morn and noon to eat, so that your master need not stay for you. Do not let the drawer carry the bill to your master, but examine it first carefully and honestly, and then bring it yourself, and be able to account for every article. If the servants have not been civil, tell your master before their faces, when he is going to give them money.
DUTY OF THE OTHER SERVANT, WHERE THERE ARE TWO.
RIDE forty yards behind your master; but be mounted before him. Observe now and then whether his horse's shoes be right. When you come to an inn at noon, give your horse to the ostler; bestir yourself to get a convenient room for your
