There are various methods of holding the reins, according to the style
of riding, the design of the rider, and the propensities of horses.
In holding the snaffle-reins separately, one rein passes into each
hand, between the third and fourth fingers, and out of it over the
fore-finger, where it is held down by the thumb.--(Pl XXXVII f. 1.)
When afterwards further advanced, the reins are held in the left hand,
as at first taken up; the left rein passing under the little finger,
and the right under the third finger, both lying smooth through
the hand, the superfluous rein hanging over the first joint of the
fore-finger, and the thumb being placed upon it.[66]--(Plate XXXVII.
fig. 2.)
[66] Sometimes, however, the right rein is made to enter the hand
from above over the fore-finger, and crosses the left rein in
the palm, where the fingers close upon them, a loop or bow being
formed of the residue between the hand and body, whence it hangs
down.--(Plate XXXVII. fig. 3.)
Riders should not throw their right shoulders back, as they are apt to
do, when they first take the reins in one hand. The right arm should
hang by the side, with the hand by the side of the thigh; or, if
holding the whip, it may be kept a little lower than the left, in order
not to obstruct the operation of the bridle.
We have already said, that we think it best to ride with the snaffle
alone, and use the curb only occasionally. In this case, the curb reins
may have a slide upon them, and may hang on the pommel of the saddle,
or the horse’s neck. When the rider, however, holds the curb as well as
the snaffle, having both, as is most usual, in the left hand,--while
the curb reins are placed as above described of the snaffle reins, the
snaffle reins are placed within them; that is, the left snaffle rein
enters under the second, and the right under the first finger, and
both pass up through the hand, and out of it, over the fore-finger,
precisely as do the curb reins, except that they lie at first above,
then within, and lastly, under them.--(Plate XXXVII. fig. 4.)
[Illustration: _Plate XXXVII_
_Page 133._