The present work is not intended for the guidance of professional oarsmen, or those who may row for large stakes, and who, when matched, leave their usual occupations and devote their energies to the better observance of the stricter rules of training. Such men invariably have a mentor worthy of following, and whose knowledge of right and wrong will lead them to success or otherwise, as the fates may dispose. The amateur, however, must be treated more gently and with more attention than the sturdier and hardier professional, or those who may have made the river and adjuncts their capital in their struggle through the world for a subsistence. The amateur, when he has an engagement before him, should take into consideration the time he has allowed him to train, and the mode of proceeding will depend in a great measure on the condition and previous habits of the man engaged. If a man is fleshy and of a full habit of body, a dose or two of mild purgative medicine should be taken, and slow walking exercise only taken on the day the doses have been administered. After the medicine has done its duty, if the amateur is very fleshy, a Turkish bath or two may be taken with advantage, the usual precautions against cold being used. The subject, after one or two of these sweats, is prepared for more arduous work, which may be taken at a fair pace in the form of good sharp runs and fast walks, which, like all other trainings, will become easier of accomplishment at each repetition.

The above work, with rowing exercise, will infallibly bring the practitioner, if continued for any time, into a proper condition to contend with confidence and success in any rowing contest.

He must rise at five in the summer, and after his bath (cold), and having been well rubbed down, a good sharp walk of about a mile out and a rattling spin taken by running home, when another good rub will be rendered imperative Should the run not be taken, a row of a couple of miles at three parts speed must be accomplished. When thoroughly cooled down, breakfast should be taken, which should consist of good wholesome meat (either broiled mutton-chops or steak, with no seasoning), stale bread or toast, and tea. When dinner can be taken at mid-day, say about one P. M., it is better, and should consist, like the breakfast, of good wholesome roast meat, with no vegetable except a mealy potato, stale bread, and not more than a pint of really good sound ale (old, if palatable to the drinker, the best); some prefer sherry, but, although agreeing with a few, the ale, as a rule, is more strengthening and wholesome. The row should be taken before tea, which should then be of the same viands and liquids as the breakfast. The above rules, of course, are open to alteration, according to circumstances, and the diet varied successfully by the introduction of fowls, either roast or boiled—the latter preferred—and when there is any indication of training off, a small portion of green-meat, in the shape of sound cabbage or any fresh vegetable in season. The last food before retiring to rest should be either about half a-pint of thin gruel or a glass of ale with dry toast. The other portion of the day’s training must be left to circumstances; but it must never be lost sight of that sharp work, regularity and cleanliness are the chief if not the only rules to be followed to produce thorough good condition. The use of the bath should never by any chance be missed. Nothing is more injurious to the wind, etc., than hard rowing on a full stomach, the ill effects of which, although scarcely felt at the time, have at a more remote time, in many instances, proved to be the germ of serious disorders.

In rowing, the legs, loins, trunk, arms, hands, the digestive organs and the lungs are made to perform their regular and legitimate functions simultaneously, and the danger of building up one part of the system at the expense of another thereby avoided, and to the recognition of these facts is ascribed the popularity of aquatic sports here and abroad. But it is not always convenient for large numbers of our people to indulge in this healthful pastime; the expense of owning and keeping a boat, the difficulty of reaching an acceptable place for rowing, no less than the dangers incident to inexperienced oarsmen upon the water, are drawbacks which can only be met by the substitution of a machine giving all the advantages without the disagreeable accessories; to this end several machines have been introduced to public notice, but none have filled all the requirements until by careful observation of the defects of former attempts the Eureka Parlor Rowing Machine was introduced, which gives an exact and perfect imitation of rowing. It teaches to feather the oar correctly, it gives the dip of the oar, it has the sliding seat, it can be regulated for heavy or light, short or long stroke, and is manufactured for either open or cross-handed rowing, and the pressure can be changed to suit the weak or the strong.

MORE INFORMATION ABOUT TRAINING FOR ROWING.

For the further information of those who cannot have too much of a good thing as to the preparation for rowing a race, we subjoin the latest ideas of modern authorities upon the subject.

JOSH WARD’S SYSTEM OF TRAINING.

The following rules, from the pen of Josh Ward, ex-champion sculler and captain of the Ward crew, which among their other achievements won the International four-oared race at Saratoga in 1871, will be first-class authority:

First, be sure that the men are in perfect health, so that they will be able to stand the work which they are about to commence.

A mild medicine is usually required to cleanse the blood, as, unless the blood is in good order, and in very many cases it is in any other condition than a good one, the food taken will not digest well.

Upon getting up in the morning take a sponge bath, dry well with a coarse towel, after which walk about two miles before breakfast.

Breakfast should consist of a good tender porterhouse steak, broiled rare, and thoroughly masticated before swallowing. As a drink, a cup of black tea. Drink no more than absolutely necessary either at meals or any other time.

After breakfast, eaten slowly, no exercise should be taken for about an hour; at the expiration of which time, the crew can get in the boat and row the same distance expected to be rowed in the race, and at a good pace.

After returning from the row, a rub down and then a moderate walk, until shortly before dinnertime. Dinner should consist of roast beef or broiled chicken, with soft boiled eggs, etc.

If any drink is taken, tea or water, in moderate quantity, should be used. After dinner no exercise for about two hours, when the crew take the afternoon pull, which should be over about the same distance and at the same pace as that of the morning.

After coming ashore, rub down as in the morning, with a coarse towel, and then take a moderate walk, returning home about an hour before supper, which, when eaten at all, should be a light one, composed of a little broiled meat, with a piece of dry toast and a cup of tea.

Two meals, at the least, should always be taken; and where only two are taken, they should, in all cases, be what is known as breakfast and dinner, as both these meals, or rather either of them, are more essential to the man in training than supper, particularly if he, as I would advise him to do, rises with the sun and retires at about nine o’clock, or half-past, in the evening.

After a night’s sleep, and after having left the bed at five in the morning and walked or ran two, three or four miles, as well as taking a bath, the system is generally quite importunate for sustenance by seven o’clock or half-past.

This is not always the case, however, in regard to supper; as, after having eaten a hearty dinner, at 1 o’clock, without any other exercise thereafter than the afternoon row, a man with very little practice can accustom himself to doing without more food until the following morning, if he retire at about nine o’clock.

Up with the sun in the morning and pursue the regular plan of bath, walk, etc., unless stormy, in which case exercise indoors should be substituted for the walk.

The dumbells and clubs are proper implements to use for this purpose, and every man in training, whether amateur or professional, should have one or other, or both.

The man in training should always have plenty of exercise given him at regular and proper intervals. By plenty of exercise I mean just enough, neither too much nor too little; and to be able to tell just when a man has just enough belongs only to those who have had an extensive experience in preparing men for aquatic or other contests.

His habits must, of necessity, be very regular, otherwise the course which he is pursuing will result in very little good.

In regard to the oars which myself and brothers—the Ward crew—generally use, they are sweeps, about twelve feet long and five inches wide. A boat for our crew of four would be forty-six feet long and twenty inches wide. In pulling we use the legs, and in a four or six-oared boat pull forty and forty-two strokes per minute. In pulling a pair of sculls, I pull about thirty-eight strokes to the minute, and use the legs.

We used spoon oars, and our boats were constructed with the stroke on the starboard side.

In sculling, I have always pulled open-handed, but I think cross-handed is the better style.

To make a successful rower great practice will be required, although in this, as in everything else, some learn much more rapidly than others.

Benjamin F. Brady, ex-president of the Amateur Rowing Association, furnishes the subjoined:

Coxswains are carried in the gigs and barges only; all the shells being constructed to dispense with them, and it is safe to predict that they will soon come to be a thing of the past in all American shell races. Whether with or without a coxswain is the more practical or scientific, depends, in a great measure, upon the nature of the course pulled, and the efficiency of the bow oar; but an experienced crew can well get along without one. While the fact has been several times proven that a good coxswain has been the means of winning a race with an acknowledged inferior crew.

COXSWAIN’S ORDERS

Among the Clubs of the Association, are given as follows:

1st. “Oars.”—The crew raising their oars to an angle of forty-five degrees and then placing them in the thole pins.

2d. “Out.”—The crew running their oars out to the proper distance for rowing, the blade being parallel with the gunwale of the boat.

3d. “Give-way.”—At the word “Give” throwing the handle of the oar forward well over the toes, the blade being at a proper angle to strike the water; and at the word “Way” dipping the oar in the commencement of the pull.

4th. “Weigh.”—To stop rowing.

5th. “Weigh-starboard,” or “Weigh-port.” To turn right or left.

6th. “Easy-all.”—To slacken speed.

7th. “Oars-apeak.”—To salute when at rest. The oars to be raised perpendicularly, the handles resting on the floor, and the blades running fore and aft.

8th. “Weigh-across,” “Apeak.” To salute when under headway. Running the oars across both gunwales.

9th. “Let-fall.”—To regain former position. At the word “Let,” raising the oar about four inches, and at the word “Fall,” throwing it into the thole-pins, the blade “first” touching the water.

10th. “Across-ship.”—To get the oars in the boat. At the word “Ship,” raising the oar at a distance to clear the heads of the crew, and dropping it lightly in the centre of the boat.

11th. “Trail-oars.”—In passing through bridges, culverts, etc., unshipping the oar and trailing it at the side of the boat.

12th. “Recover-oars.”—To regain former position.

The number of strokes pulled by the association crews it would be impossible to designate, with any degree of accuracy, as all rowers have their own peculiar styles; and in many cases a man, or a crew, may start at the rate of thirty-six to the minute and increase to forty, and finish at, or near, thirty-two. In practicing a crew, a “pull,” and “tire out,” is certainly detrimental to proper training, as a crew should “never” be over-worked.

The mode of dipping the oar among the association crews is, as a general rule, to immerse about one-half the blade; row with the back straight, elbows well at the sides.

STEPHEN ROBERTS’ SYSTEM.

In training a crew for a race, the habits and mode of living of a man are to be consulted more than any set of rules. If he is used to eating meat well cooked, it will not do to give him meat cooked rare, as this is apt to produce a looseness in his bowels. A man must eat according to the state of his system, and if he trains hard, eats meat, and is troubled with loose bowels, he should train light and live on toast, bread, and coffee or tea, for a few days, with puddings, or bread and milk; and if he is used to drinking, good fresh ale will not hurt him, but no liquor stronger than porter or ale should be used. On the other hand, if costiveness is present, no longer than forty-eight hours should be permitted to elapse without a motion, and this should be brought about, if possible, by making use of the suitable food and drink; such, for instance, as the veal steaks cooked rare, with cider or water as a drink.

The main thing, in training a man or crew, is to give him or them plenty of the same kind of work performed in the race. Be careful, however, not to put on too much at first. If a mile race is to be pulled, twenty days’ training will be required.

The first day, row, say one mile; the second and third day, about the same, or a little more, not too hard. After this, increase the distance half a mile every day, until five miles are gone over at each row. Then, if there are no blisters on the hands, row the whole distance at racing pace. Every other day, row eight or ten miles, up to within twenty-four hours of the race. Less rowing than this should not be taken; more will not hurt.

Clerks, bookkeepers, etc., generally require two weeks more of training than men who have been always used to heavy lifting; but, when a man once does get into good training, his race becomes an easy matter for him.

THE HARVARD SYSTEM.

Broiled steak or chops, potatoes in almost any style, without grease, bread nearly fresh, tea if desired, water, or milk if preferred, oatmeal porridge or gruel, and eggs poached or boiled—not very hard—render the breakfast of a Harvard student in training palatable and even attractive.

The best roast beef or mutton procurable, potatoes, bread, cracked wheat, rice, oatmeal gruel, and the various vegetables in the market, often, if not regularly, make the dinner inviting; and a piece of salmon or a dish of poultry or game is an occasional visitor, aiding to vary yet more the programme. Tapioco, farina and other vegetable puddings make an admirable substitute for heavy puddings as a desert. Milk, water, and tea again, and also butter and salt, in reasonable quantities, are permitted.

Bread and milk, or tea, butter, oatmeal gruel, dry toast and crackers, are the chief and often only articles taken at supper.

About a half hour’s careful rowing at a tolerable pace, with an occasional stop or “easy,” for instruction and rest, in the morning.

In the afternoon, an hour’s rowing, with not more than two or three rests, will complete the day’s water work.

The rate of speed in the afternoon should go up from thirty-five strokes a minute when commencing training to racing gait during the last two weeks, and pulling over the proposed course once “on time” will be plenty of work for this last period.

A three or four mile walk, at a four-mile gait, starting an hour after breakfast, will not, unless in extremely hot weather, prove too much for a vigorous young man with ordinarily good legs. The speed of this walk should be reached gradually, and after, perhaps, if a man in the start is much out of condition, say two weeks slower going.

A thorough rubbing of the entire body, until the skin is absolutely red, should “immediately” follow each row, and then a dry suit should be donned. Flannel is the best material for it.

Eight hours should seem a good medium for sleep. If a man feels all right with a less amount than this, he should regulate his own hours; but if he is nervous and excitable, he should have more. He should never lie abed awake in the morning, but spring up at once, and take his sponge bath, or in warm weather, if convenient, a plunge into cold water.

HARRY CLASPER’S SYSTEM.

Rise between 6 and 7 A. M., walk four or five miles. Breakfast at 8 A. M.—Chop or couple of eggs, bread, tea, Rest for half an hour, and then a brisk walk or run. If morning exercise has not been heavy, a row, terminating about 11 A. M. Dinner at 12 M.—Beef or mutton, broiled; egg-pudding, with currants in it if desired, or other light farinaceous pudding; old ale, one glass; wine, one glass, (port); or ale, two glasses, without wine. Rest for an hour, and then on the river again for a hard row. “Rowing exercise should be taken twice every day.” Tea, with toasted bread sparingly buttered, with one egg only—more has a tendency to choke the system. Supper, not recommended. When taken, to consist of new milk and bread, or gruel, with raisins and currants and a glass of port wine in it. Bed about 10 P. M. Summary: sleep, between eight and nine hours; exercise, walking and rowing about four or five hours; diet, limited.

CHARLES WESTHALL’S SYSTEM.

Rise at 6 A. M. or earlier in the summer; cold bath and rub down; sharp walk about a mile out, and run home; or a row of a couple of miles at three-parts speed; a dry rub down. Breakfast at 8 A.M.—Mutton chop or steak, broiled; stale bread or toast, tea, half a pint. Dinner at 2 P. M.—Meat as at breakfast with a mealy potato, stale bread, old ale, one pint. Rowing. If dinner be late, luncheon to be taken, to consist of beef or mutton, hot or cold; bread, old ale, one glass. If dinner be early, “tea with viands and liquids as at breakfast” to be taken. Supper—Half a pint of thin gruel, or dry toast and a glass of old ale. That the above rules are of course open to alteration according to circumstances, and the diet varied successfully by the introduction of fowls, either roast or boiled—the latter preferred; and it must never be lost sight of that sharp work, regularity and cleanliness are the chief if not the only rules to be followed to produce thorough good condition. Summary: sleep, about eight hours; exercise, four or five hours; diet, limited.

H. F. WALSH’S, OR STONEHENGE’S SYSTEM.

Rise at 8 A. M. According to season and weather, cold bath. Exercise, 8.30 to 9 A. M.—Let all take a gentle run or smart walk. In most instances a smart run of three miles will be about the best distance.

Breakfast; 9 to 9.30 A. M.—Oatmeal porridge, with beef or mutton broiled, and bread; tea or coffee, or old ale, one pint. Tea is preferred to coffee. Cocoa is too greasy.

Exercise, 9.30 to 11.30 A. M.—Billiards, skittles, quoits, or other light exercise. 11.30 A. M. to 1.30 P. M.—Rowing. 1.30 to about 2.30 P. M.—Running, rubbed dry and linen changed.

Dinner, 2.30 to 3 or 3.30 P. M.—Beef (roast) or mutton, (boiled mutton occasionally), roast fowl, partridges, or pheasants (allowed), or venison (nothing better); bread, puddings occasionally, made of bread, eggs, and milk, and served with preserved fruits. Vegetables—Potatoes (one or two only), cauliflowers and broccoli (only as an occasional change). Old ale, from a pint to a pint and a half; wine, a glass or two, port or sherry. After dinner, until 5 or 6 P. M., a gentle stroll. Rowing 6 to 7 P. M.

Supper, 8 P. M.—Oatmeal porridge, with dry toast, or chop, with glass of port. Bed at 9 or 10 P. M.

Summary: sleep, ten or eleven hours; exercise, say four hours (exclusive of billiards, etc.); diet, varied.

WINGATE’S SYSTEM FOR A MONTH’S TRAINING.

Rise at about 7 A. M. (Glass of cold water recommended). The crew meet at 7 A. M., walk and run for four or five miles; or, in later practice, quick run of two miles. Wash and dress.

Breakfast, 9 A. M.—Meat (broiled), bread (brown) and butter, tea, two cups. Cocoa made of the nibs boiled for four hours is better than tea for breakfast.

Luncheon at 1 P. M.—Beef sandwich, with half a pint of old ale, or biscuit and glass of sherry, or egg in sherry. At 2.30 P. M. row about four or five miles. This altogether depends on the state of the crew.

Dinner at 6 P. M.—Wash in tepid water. Meat (roast, broiled or boiled). Vegetables—“The green foods permissible contain in their list spinach—the very best of all; sea-kale, asparagus, but without melted butter; turnip-tops, young unhearted greens, but not solid cabbages; broccoli, carrots, parsnips, and cooked celery. Turnips are also favored, and peas condemned, also cucumbers, and all salad mixtures. But boiled beet-root is good, and Jerusalem artichokes; and French beans stand next to spinach in virtue.” “Any kind of wholesome meat thoroughly cooked.” The course is varied daily, so that no two days together shall see the same articles on the table. “Light puddings may be eaten.” Old ale, one pint. Wine, two glasses of old port or sherry, or three of claret. Biscuits and dried fruits, as cherries, figs, etc., allowed. “All fresh fruits are avoided. Plain jellies are innocuous. As much spring water as they have a mind to.”

Supper, 9 P. M.—Oatmeal gruel, if desired. Bed at 10 P. M.

Summary: sleep, eight or nine hours; exercise, about three hours; diet, varied.