THE IMPROVED ART OF FARRIERY. 185 



cvhr in its liealthy state, hence it necessarily fol^ 

 lows that in shoeing that form should be preserved as 

 nearly as possible. 



3. The contents, or internal cavity of the hoof, when 

 free from disease, is occupied by the sensible parts 

 of the foot, namely, the coffin-bone, the sensible sole, 

 the sensible frog, the navicular bone, and immerous 

 cartilages. 



4. The crust is a little more than half an inch 

 thick at the toe, gradually becoming thinner towards 

 the quarter and heels. 



5. The obliquity of the crust varies in different 

 horses ; in sound feet it rests flat on the ground, and 

 slants backwards in an angle of forty-five degrees ; 

 when the crust has " fallen in " more than this, disease 

 generally ensues. 



6. The inside of the crust is united to the extreme 

 bone of the foot by a number of sensible laminae, very 

 elastic in their nature. 



7. By these laminse the whole weight of the horse 

 is supported, and their elasticity prevents concussion. 



8. The bars are a continuation of the crust, forming 

 an angle at the heels, and terminating in a point at the 

 toe of the frog. 



9. The internal portion of the bars, like the crust, 

 are formed of laminae ; hence, it would appear, they 

 are part of the same substance, and placed there to 

 fulfil the same office, namely, to prevent separation and 

 dislocation of the horny from the sensible portion 

 of the foot. 



10. The horny sole is more elastic than the crust ; 

 by its descent at the heels, and the power of expansion, 

 it preserves the sensible sole from pressure. Equal 

 danger is to be apprehended from the want of concavity 

 in the sole as from there existing too much. 



2 B 



