If you take your own horses, they must be provided with head-pieces, and halters; the French stables never furnish any such things; and your servant must take care that the Garçon d'Ecurie does not buckle them so tight, that the horses cannot take a full bite, this being a common practice, to save hay.
III.
If the Garçon d'Ecurie does not bring the halters properly rolled up, when he puts your horses to, he ought to have nothing given him, because they are so constantly accustomed to do it, that they cannot forget it, but in hopes you may too.
IV.
Direct your servant, not only to see your horses watered, and corn given them, but to stand by while they eat it: this is often necessary in England, and always in France.
V.
If you eat at the table d'Hote, the price is fixed, and you cannot be imposed upon. If you eat in your own chamber, and order your own dinner or supper, it is as necessary to make a previous bargain with your host for it, as it would be to bargain with an itinerant Jew for a gold watch; the conscience and honour of a French Aubergiste, and a travelling Jew, are always to be considered alike; and it is very remarkable, that the publicans in France, are the only people who receive strangers with a cool indifference! and where this indifference is most shewn, there is most reason to be cautious.
VI.
Be careful that your sheets are well aired, otherwise you will find them often, not only damp, but perfectly wet.—Frenchmen in general do not consider wet or damp sheets dangerous, I am sure French Aubergistes do not.
VII.