SHOEING. 77 



The old shoes should be removed from the feet 

 with great care, after all the clenches have been cut. 

 If they are dragged off in an awkward and careless 

 manner, without cutting the clenches, the sole may be 

 bruised and injured, or the edges of the crust may be 

 cleft and broken. This part of the operation is seldom 

 done with the neatness and care which it requires. 



There are some important points in reference to the 

 paring of the foot, and its preparation for the shoe. 

 The ground-surface of the crust should be made per- 

 fectly level all round, and its outer, thin, edge should 

 then be nicely rounded off, as recommended by Colonel 

 Fitzwygram, with the rasp, placed in such an angle as 

 to take off the feather-edge without touching the sole 

 or the outside of the hoof. To be properly performed, 

 this must be done before, and not after, the shoe is 

 attached to the foot. The sole ought to be kept a little 

 lower than the edge of the crust, so as to prevent it 

 from pressing on the shoe, but it must not be very 

 much thinned. Some Veterinary writers lay so much 

 stress on the descent of the sole, that they are very 

 urgent in directing it to be closely pared, for the pur- 

 pose of making it more elastic. I am quite confident 

 they are entirely astray on this point. There can be 

 no gi'eater drawback than a thin sole. It should always 

 be left as thick and strong as circumstances will permit. 

 It will then answer its intended purpose of protecting 

 the internal parts of the foot from injurious local pres- 



