74° 



journal of Agriculiurc, Vicioria. [lo Nov., 191 1. 



The most methodical way of making is to first mark off on one end 

 of the bar as shown {a). It will be noticed that the lengths used for 

 marking off the bar are not the exact figures given on the drawing, it 

 being necessary to change the figures so that the ultimate result will be 

 correct. The measurements used are from the end to the centre of the 

 first bend, and from the centre of the first to the centre of the second bends, 

 and so on. When the bar is carefully marked off, and each corner marked 

 on the edge of the bar with the centre punch, the piece should be cut off 

 the bar with the cold-sett or hardee. 



The corners should be worked in the order indicated by Nos. i, 2, 3, 

 and 4. It will be ob.served, by reference to the drawing, that the inside 

 of the corners is made sharp and forms a right angle, and also that the 

 outside of the corners is rounded. To obtain this result, it is nearly always 

 necessary to re-heat and hammer up from, the outside, because in bending 

 the inside corner is curved, and the radius of the curve is governed by 

 the length of the heated part. When hammering to shape it should he 



POLE CLIP. 



placed on the anvil as shown at (/;). and the blows struck in the direction 

 indicated by the arrows. 



A large number of blacksmiths persist in hammering the corners until 

 they become square on the outside. This is a grave mistake as it weakens 

 the bend. The hammering that is done after the inside becom.es square 

 tends to shear oft the fibres of the bar. Although it might appeal to 

 the eyes as being a better finished job. yet at the same time strength, which 

 should always be the chief consideration; is sacrificed for appearance. 



If an attempt be made to again straighten out a corner so finished, it 

 will be found to be broken at least half way through the bar ; therefore, 

 it is reduced in strength by half. When it is necessary to have a square 

 external corner, as it sometimes is in high class work, it is done by a 

 different method. This need not, howevei, be described here, as it 

 involves considerably more work ; and, further, the simple method given i.> 

 quite sufficient for the farmer's requirements. 



