with the ostler or tapster, and the people of the house; find fault with the other inns, and recommend your master thither; it may probably be a pot and a dram or two more in your way, and to your master's honour.
If your master sends you to buy hay, deal with those who will be the most liberal to you; for, service being no inheritance, you ought not to let slip any lawful and customary perquisite. If your master buys it himself, he wrongs you, and to teach him his duty, be sure to find fault with the hay as long as it lasts; and if the horses thrive with it, the fault is yours.
Hay and oats, in the management of a skilful groom, will make excellent ale, as well as brandy; but this I only hint.
When your master dines, or lies at a gentleman's house in the country, although there be no groom, or he be gone abroad, or that the horses have been quite neglected, be sure employ some of the servants to hold the horse when your master mounts. This I would have you do, when your master only alights to call in for a few minutes: for brother servants must always befriend one another, and that also concerns your master's honour; because he cannot do less than give a piece of money to him who holds his horse.
In long journeys, ask your master leave to give ale to the horses; carry two quarts full to the stable, pour half a pint into a bowl; and if they will not drink it, you and the ostler must do the best you can; perhaps they may be in a better humour at the next inn; for I would have you never fail to make the experiment.
